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Activity of the proteolytic enzymes of the micro.ovrddot.organisms isolated from refrigerated meat. II. Manometric determination of the activity and of Q10 of peptidases on the di- and triglycine substrate

J. Arpai and Z. Lifková

Forschungsinstituts für Gefriertechnik in Bratislava


Abstract: cf. CA 54, 19844c. Peptidase activity of selected psychrophilic and mesophilic bacteria isolated from refrigerated and nonrefrigerated meat on the di- and triglycine substrate was studied. Expts. were carried out with Bacillus mesentericus, Clostridium sporogenes, Proteus vulgaris, Achromobacter liquefaciens, and Pseudomonas fluorescens. Enzymic hydrolysis was carried out at 7° and 37° on bacterial suspensions and their cell-free exts. The decompn. of peptides was measured quant. by a manometric method. In refrigerated meat there is a definitive selectivity of bacteria, metabolically more active, showing an increased peptidase activity and a decreased temp. coeff. of the peptidase reaction than in the corresponding bacteria of nonrefrigerated meat. Low temp. affecting the cell structure is responsible for most of these changes in bacteria of the refrigerated meat.

Full paper in Portable Document Format: 153a218.pdf (in Slovak)


Chemical Papers 15 (3) 218–230 (1961)

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