Purification and characterization of an extracellular protease from Penicillium chrysogenum Pg222 active against meat proteins

Applied and Environmental Microbiology

Volumn 68, Issue 7, 2002, Pages 3532-3536

  Benito, María J ^a   Rodríguez, Mar ^a   Núñez, Félix ^a   Asensio, Miguel A ^a   Bermúdez, María E ^a   Córdoba, Juan J ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; BIOCHEMISTRY; ELECTROPHORESIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PRECIPITATION (CHEMICAL); PROTEINS; PURIFICATION;

MEAT PRODUCTS;

MICROBIOLOGY;

ACTIN; COLLAGEN; MYOGLOBIN; MYOSIN; PROTEIN; PROTEINASE; SERINE PROTEINASE; TROPOMYOSIN;

BACTERIUM; ENZYME;

AMINO ACID SEQUENCE; ARTICLE; COLLAGEN DEGRADATION; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME ISOLATION; ENZYME PURIFICATION; ENZYME STABILITY; FOOD PRESERVATION; FOOD PROCESSING; HYDROLYSIS; MOLECULAR WEIGHT; NONHUMAN; PENICILLIUM CHRYSOGENUM; PENICILLIUM CITRINUM; POLYACRYLAMIDE GEL ELECTROPHORESIS; SEQUENCE ANALYSIS; SEQUENCE HOMOLOGY; THERMOSTABILITY;

AMINOPEPTIDASES; ANIMALS; ENDOPEPTIDASES; HYDROGEN-ION CONCENTRATION; MEAT; MEAT PRODUCTS; MUSCLE PROTEINS; PENICILLIUM CHRYSOGENUM; PEPTIDE HYDROLASES; SEQUENCE ANALYSIS, PROTEIN; SODIUM CHLORIDE; TEMPERATURE;

ASPERGILLUS; ASPERGILLUS ORYZAE; BACTERIA (MICROORGANISMS); PENICILLIUM; PENICILLIUM CHRYSOGENUM; PENICILLIUM CITRINUM;

EID: 0036305831     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.68.7.3532-3536.2002     Document Type: Article

References (31)

1. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
2. Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum
3. Purification and characterization of an extracellular alkaline serine protease from Aspergillus terreus (IJRA 6.2)
4. Hydrolysis and loss of extractability of proteins during ripening of Iberian ham
5. Evolution of free amino acids and amines during ripening of Iberian cured ham
6. Aerobic metabolism of Brochothrix thermosphacta growing on meat surfaces and in laboratory media
7. Purification and characterization of two serine carboxypeptidases from Aspergillus niger and their use in C-terminal sequencing of protein and peptide synthesis
8. Les peptide-hydrolases des lactobacilles du groupe thermobacterium. I. Mise en évidence de ces activités chez Lactobacillus helveticus, L. acidophilus, L. lactis et L., bulgaricus
9. Meat tenderization by proteolytic enzymes after osmotic dehydration
10. Cleavage of structural proteins during the assembly of the head of bacteriophage T4
11. Purification and characterization of a thermostable alkaline protease from Thermoactinomyces sp. E79 and the DNA sequence of the encoding gene
12. The 105-kDa protein component of Bacillus cereus non-haemolytic enterotoxin (Nhe) is a metalloprotease with gelatinolytic and collagenolytic activity
13. Evaluation of microbial proteolysis in meat products by capillary electrophoresis
14. Proteolytic activity of Penicillium chrysogenum and Debaryomyces hansenii during controlled ripening of pork loins
15. Free amino acids and other non-volatile compounds formed during processing of Iberian ham
16. Purification and characterization of a Clostridium perfringens 120-kilodalton collagenase and nucleotide sequence of the corresponding gene
17. Yeast population during ripening of dry-cured Iberian ham
18. Composition and toxigenic potential of the mould population on dry-cured Iberian ham
19. Changes in the components of dry-fermented sausages during ripening
20. Families of serine peptidases
21. Carboxypeptidases C and D
22. Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process
23. Gram-positive, catalase-positive cocci from dry-cured Iberian ham and their enterotoxigenic potential
24. Purification and characterization of an Xprolyl-dipeptidyl peptidase from Lactobacillus sakei
25. Enzymatic hydrolysis of shrimp meat
26. Pen c 1, a novel enzymic allergen protein from Penicillium citrinum. Purification, characterization, cloning and expression
27. Porcine aminopeptidase activity as affected by curing agents
28. The role of muscle proteases and lipases in flavour development during the processing of dry cured ham
29. The reliability of molecular weight determinations by dodecyl sulfate-polyacrylamide gel electrophoresis
30. A heat-labile serine protease from Penicillium citrinum
31. Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter culture