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The activity of proteolytic enzymes of micro.ovrddot.organisms isolated from refrigerated meat. III. Chromatographic study of the effect of cold storage on peptidases

J. Arpai, M. Behúň, and Z. Lifková

Mikrobiologische Abteilung des Forschungsinstituts für Gefriertechnik in Bratislava


Abstract: The effect of refrigeration on the enzymic activity of Bacillus mesentericus, Clostridium sporogenes, Proteus vulgaris, Achromobacter liquefaciens and Pseudomonas fluorescens, isolated from refrigerated and nonrefrigerated meat is described. Cell-free exts. were prepd. from cell suspensions with DL-leucylglycylglycine as substrate. The hydrolysis was measured by quant. chromatography. Bacteria not injured by low temps. had higher peptidase activity than the original culture. By refrigeration of cell suspensions the hydrolytic capacity is increased, due to increase in the permeability of cell membranes mech. injured. (cf. CA 55, 24920a).

Full paper in Portable Document Format: 155a360.pdf (in Slovak)


Chemical Papers 15 (5) 360–369 (1961)

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