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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
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

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
Copyright
Copyright © Proprietors of Journal of Dairy Research 1968

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References

Juffs, H. S., Hayward, A. C. & Doelle, H. W. (1968). J. Dairy Res. 35, 385.CrossRefGoogle Scholar
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Peterson, A. C. & Gunderson, M. F. (1960). Appl. Microbiol. 8, 98.Google Scholar
W., Rick (1963). In Methods of Enzymatic Analysis, pp. 800–6. (Ed. Bergmeyer, H..) New York and London: Academic Press.Google Scholar
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