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Some properties of the extracellular proteolytic enzymes of the milk-spoiling organism Pseudomonas aeruginosa ATCC 10145

Published online by Cambridge University Press:  01 June 2009

H. S. Juffs  and
H. W. Doelle
H. S. Juffs
Affiliation:
Department of Microbiology, University of Queensland, Medical School, Herston 4006, Brisbane, Australia
H. W. Doelle
Affiliation:
Department of Microbiology, University of Queensland, Medical School, Herston 4006, Brisbane, Australia
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Summary

The proteolytic enzymes present in the culture supernatant of Pseudomonas aeruginosa ATCC 10145 were active in the pH range 5·5–9·0 with a maximum activity at pH 7·3. Heating for 15 sec at 72°C resulted in a 36% loss of proteolytic activity whereas heating for 30 min at 63°C resulted, in a 6% loss. Boiling for 2 min completely inactivated the proteolytic enzymes. At 2°C the proteolytic enzymes were stable for at least a month and casein was readily hydrolysed at this temperature.

Type
Original Articles
Information
Journal of Dairy Research , Volume 35 , Issue 3 , October 1968 , pp. 395 - 398
Copyright
Copyright © Proprietors of Journal of Dairy Research 1968

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References

REFERENCES

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