Destabilization of UHT milk by protease AprX from Pseudomonas fluorescens and plasmin
نویسندگان
چکیده
منابع مشابه
Destabilization and off-flavors generated by Pseudomonas proteases during or after UHT-processing of milk
Background: Pseudomonads play a major role in the spoilage of UHT processed dairy products, due to their growth-related protease production in raw milk. Results: To assess the off-flavor generating capacity of these AprX proteases in milk after UHT-processing, six major milk spoiling Pseudomonas groups were investigated. Sensory evaluation of the different processed milk samples showed large di...
متن کاملCharacterization of a Protease from a Psychrotroph, Pseudomonas fluorescens 114.
A psychrotrophic bacterium isolated from river sediment was identified as Pseudomonas fluorescens 114. It grew at 0 degrees C and optimally at 20 degrees C. The bacterium produced a protease with a molecular weight of 47,000, which was stable in the pH range of 5 to 9 and worked optimally between pH 6.5 and 10. Activity was optimal at 35 degrees C and was lost immediately at 50 degrees C and af...
متن کاملThe aprX-lipA operon of Pseudomonas fluorescens B52: a molecular analysis of metalloprotease and lipase production.
Extracellular protease and lipase production by psychrotrophic strains of Pseudomonas fluorescens is repressed by iron and regulated by temperature. The regulation of protease and lipase has been investigated in P. fluorescens B52. Whereas lipase production is increased below the optimum growth temperature ('low-temperature regulation'), protease production was relatively constant and only decr...
متن کاملMilk-deteriorating exoenzymes from Pseudomonas fluorescens 041 isolated from refrigerated raw milk
The practice of refrigerating raw milk at the farm has provided a selective advantage for psychrotrophic bacteria that produce heat-stable proteases and lipases causing severe quality problems to the dairy industry. In this work, a protease (AprX) and a lipase (LipM) produced by Pseudomonas fluorescens 041, a highly proteolytic and lipolytic strain isolated from raw milk obtained from a Brazili...
متن کاملCharacterisation of the Thermostable Protease AprX in Strains of Pseudomonas Fluorescens and Impact on the Shelf-life of Dairy Products: Preliminary Results
Bacterial proteases are involved in food spoilage and shelf-life reduction. Among the bacterial proteases, a predominant role in spoilage of dairy products seems to be played by the thermostable metallo-protease AprX, which is produced by various strains of Pseudomonas fluorescens. Differences in AprX enzyme activity among different strains were highlighted, but the most proteolytic strains wer...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food Chemistry
سال: 2018
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2018.04.128