Isolation and characterization of proteolytic microorganisms from fresh and fermented cabbage

LWT

Volumn 43, Issue 2, 2010, Pages 298-301

  Perez Borla O ^a,b   Davidovich, L A ^a   Roura, S I ^a,b  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Cabbage; Extracellular protease producing bacteria; Fermentation; Potential industry utilization; Proteolytic substrate specificity

Indexed keywords

BACILLI; BACILLUS CEREUS; BODY FLUIDS; HYDROLYSIS; MOLECULAR WEIGHT; PROTEINS;

BASAL MEDIUM; CABBAGE; CLASSIFIEDS; EXTRACELLULAR PROTEASE; EXTRACELLULAR PROTEASE-PRODUCING BACTERIA; ISOLATION AND CHARACTERIZATION; POTENTIAL INDUSTRIES; POTENTIAL INDUSTRY UTILIZATION; PROTEOLYTIC SUBSTRATE SPECIFICITY; SUBSTRATE SPECIFICITY;

BACTERIOLOGY;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); BOVINAE; BRASSICA OLERACEA VAR. CAPITATA; ENTEROCOCCUS HIRAE; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 70350567643     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.07.006     Document Type: Article

References (34)

1. Banik R.M., and Prakash M. Laundry detergent compatibility of the alkaline protease from Bacillus cereus. Microbiological Research 159 2 (2004) 135-140
2. Bhaskar N., Sudeepa E.S., Rashmi H.N., and Tamil Selvi A. Partial purification and characterization of protease of Bacillus proteolyticus CFR3001 isolated from fish processing waste and its antibacterial activities. Bioresource Technology 98 14 (2007) 2758-2764
3. Casaburi A., Di Monaco R., Cavella S., Toldrá F., Ercolini D., and Villani F. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits. Food Microbiology 25 2 (2008) 335-347
4. Dawes H., Struebi P., and Keene J. Kiwifruit juice clarification using a fungal proteolytic enzyme. Journal of Food Science 59 10 (1994) 858-861
5. Foulquié Moreno M.R., Sarantinopoulos P., Tsakalidou E., and De Vuyst L. The role and application of enterococci in food and health. Review. International Journal of Food Microbiology 106 1 (2006) 1-24
6. Gerez C.L., Rollán G.C., and de Valdez G.F. Gluten breakdown by lactobacilli and pediococci bacteria isolated from sourdough. Letters in Applied Microbiology 42 5 (2006) 459-464
7. Godfrey T., and West S. Industrial enzymology. (pp. 3-10) (1996), Macmillan Publishers Inc., New York, NY
8. Gómez R., Muñoz M., de Ancos B., and Cano M.P. New procedure for the detection of lactic acid bacteria in vegetables producing antibacterial substances. Lebensmittel-Wissenschaft und-Technologie 35 3 (2002) 284-288
9. Gulrajani R., Agarwal R., and Chand S. Degumming of silk with fungal protease. Indian Journal of Fibre & Textile Research 25 (2000) 138-142
10. Gupta R., Beg Q.K., and Lorenz P. Bacterial alkaline proteases, molecular approaches and industrial applications. Applied Microbiology and Biotechnology 59 (2002) 15-32
11. Hayashi K., Revell D.F., and Law B.A. Accelerated ripening of Cheddar cheese made with the aminopeptidase of Brevibacterium linens and a commercial neutral proteinase. Journal of Dairy Science 57 (1990) 571-577
12. Horikoshi K. Alkaliphiles: some application of their products for biotechnology. Microbiology and Molecular Biology Reviews 63 4 (1999) 735-750
13. ICMSF. (1983). Métodos recomendados para el análisis microbiológico en alimentos. In Microorganismos de los alimentos I. Técnicas de análisis microbiológicos (2nd ed., pp. 105-280). Zaragoza, España.
14. In M.J., Chae H.J., and Oh N.S. Process development for heme-enriched peptide by enzymatic hydrolysis of haemoglobin. Bioresource Technology 84 1 (2002) 63-68
15. Kashyap M.C., Agrawal Y.C., Ghosh P.K., Jayas D.S., Sarkar B.C., and Singh B.P.N. Oil extraction rates of enzymatically hydrolyzed soybeans. Journal of Food Engineering 81 3 (2007) 611-617
16. Lale R., Tükel C., and Akçel M. Protein profile and plasmid content of Lactococcus lactis subsp. lactis LL52 and Lactococcus lactis subsp. cremoris LC79 strains under several stress conditions. Turkish Journal of Veterinary and Animal Science 31 4 (2007) 247-252
17. Lauer I., Bonnewitz B., Meunier A., and Beverini M. New approach for separating Bacillus subtilis metalloprotease and α-amylase by affinity chromatography and for purifying neutral protease by hydrophobic chromatography. Journal of Chromatography B: Biomedical Science and Applications 737 1-2 (2000) 277-284
18. Mauriello G., Casaburi A., and Villani F. Proteolytic activity of St. xylosus bacteria on pork myofibrillar and sarcoplasmic proteins and use of selected bacteria in the production of "Naples type" salami. Journal of Applied Microbiology 92 (2002) 482-490
19. Miyamoto T., Kuramitsu Y., Ookuma A., Trevanich S., Honjoh K., and Hatano S. Rapid detection and counting of viable bacteria in vegetables and environmental water using a photon-counting TV camera. Journal of Food Protection 61 10 (1998) 1312-1316
20. Najafi M.F., Deobagkar D., and Deobagkar D. Potential application of protease isolated from Pseudomonas aeruginosa PD100. Electronic Journal of Biotechnology 8 2 (2005) 198-207
21. Nicodème M., Grill J.-P., Humbert G., and Gaillard J.-L. Extracellular protease activity of different Pseudomonas strains: dependence of proteolytic activity on culture conditions. Journal of Applied Microbiology 99 (2005) 641-648
22. Oneca M., Ortigosa M., Irigoyen A., and Torre P. Proteolytic activity of some Lactobacillus paracasei bacteria in a model ovine-milk curd system: determination of free amino acids by RP-HPLC. Food Chemistry 100 4 (2007) 1602-1610
23. Ponce A.G., Moreira M., del Valle C.E., and Roura S.I. Preliminary characterization of bacteriocin-like substrates from lactic acid bacteria isolated from organic leafy vegetables. Lebensmittel-Wissenschaft und-Technologie 41 3 (2008) 432-441
24. Pospiech A., and Neumann B. A versatile quick-prep of genomic DNA from Gram-positive bacteria. Trends in Genetics 11 (1995) 217-218
25. Prakash M., Banik R.M., and Koch-Brandt C. Purification and characterization of Bacillus cereus protease suitable for detergent industry. Applied Biochemistry and Biotechnology 127 3 (2005) 143-155
26. Rizzello C.G., De Angelis M., Di Cagno R., Camarca A., Silano M., Losito I., et al. Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease. Applied and Environmental Microbiology 73 14 (2007) 4499-4507
27. Rollán G., and de Valdéz G. The peptide hydrolase system of Lactobacillus reuteri. International Journal of Food Microbiology 70 3 (2001) 303-307
28. Saiz A.I., Iurlina M.O., Pérez Borla O., and Fritz R. Rheological properties of dough and sensorial quality of bread made from a wholemeal rye-wheat blend with the addition of gluten. Italian Journal of Food Science 19 4 (2007) 439-448
29. Setlow P. Spores of Bacillus subtilis: their resistant to and killing by radiation, heat and chemicals. Journal of Applied Microbiology 101 (2006) 514-525
30. Singh K.V., Coque T.M., Weinstock G.M., and Murray B.E. In vivo testing of an Enterococcus faecalis efaA mutant and use of efaA homologs for species identification. FEMS Immunology and Medical Microbiology 21 4 (1998) 323-331
31. Su Y.A., Sulavik M.C., He P., Makinen K.K., Makinen P.L., Fiedler S., et al. Nucleotide sequence of the gelatinase gene (gelE) from Enterococcus faecalis subsp. liquefaciens. Infection and Immunity 59 1 (1991) 415-420
32. Sudeepa E.S., Rashmi H.N., Tamilsevi A., and Bhaskar N. Proteolytic bacteria associated with fish processing wastes: isolation and characterization. Journal of Food Science and Technology 44 (2007) 281-284
33. Wang S.L., Chio S.H., and Chang W.T. Production of chitinase from shellfish wastes by Pseudomonas aeruginosa K-187. Proceedings of the National Science Council, Republic of China. Part B 21 (1997) 71-79
34. Wang S.L., Yang C.-H., Liang T.-W., and Yen Y.-H. Optimization of conditions of protease production by Chryseobacterium taeanense TKU001. Bioresource Technology 99 (2008) 3700-3707