Purification and biochemical characteristics of the extracellular protease from Pediococcus pentosaceus isolated from Harbin dry sausages.
Harbin dry sausage
Pediococcus pentosaceus
Protease
Purification
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Oct 2019
Oct 2019
Historique:
received:
25
01
2019
revised:
23
05
2019
accepted:
28
05
2019
pubmed:
7
6
2019
medline:
30
11
2019
entrez:
7
6
2019
Statut:
ppublish
Résumé
This study investigated the purification and biochemical characteristics of the protease produced by Pediococcus pentosaceus isolated from Harbin dry sausages. The optimized fermented conditions were as follows: fermentation time 36 h, initial pH 5 and fermentation temperature 30 °C. A 29.6 kDa extracellular protease was purified using ammonium sulphate deposition, ion exchange layer system and gel filtration. The protease produced by P. pentosaceus had a certain pH and thermal stability at pH 6 and 30 °C. The microbial protease activity could be inhibited by ethylene diamine tetraacetic acid disodium salt (EDTA). V
Identifiants
pubmed: 31170569
pii: S0309-1740(19)30058-0
doi: 10.1016/j.meatsci.2019.05.030
pii:
doi:
Substances chimiques
Peptide Hydrolases
EC 3.4.-
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
156-165Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.