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Activity of proteolytic enzymes in microorganisms isolated from meat kept under refrigeration. I. Extra- and intracellular dipeptidases. Kinetics at 40, 30 20°

J. Arpai

Mikrobiologische Abteilung des Forschungsinstituts für Gefriertechnik in Bratislava

 

Abstract: From meat kept under refrigeration, Bacillus mesentericus, Clostridium sporogenes, Proteus vulgaris, Pseudomonas carnea, and Achromobacter liquefaciens showed the greatest capacity to decomp. gelatin and casein. The kinetics of dipeptidase activity of extra- and intracellular enzymic prepns. derived from the biomass and filtrate of the cultivation liquid were detd. at 20, 30, and 40° and were higher as compared with the values of enzymic prepns. from Bacillus mesentericus and Proteus vulgaris in meat not subjected to refrigeration. Intracellular prepns. showed more dipeptidase than the extracellular prepns. There was a certain differentiation of proteolytic activity on the gelatin and casein substrate. The value of thermal coeff. (Q10) was twice as high at 30 to 40° in micro.ovrddot.organisms isolated from nonrefrigerated meat than in those isolated from refrigerated meat. The difference between the values Q30-40 and Q20-30 in psychrophilic micro.ovrddot.organisms was significantly lower than in those from nonrefrigerated meat.

Full paper in Portable Document Format: 142a148.pdf (in Slovak)

 

Chemical Papers 14 (2) 148–158 (1960)

Tuesday, November 29, 2022

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