酵母で熟成されるチーズに関する研究-2-Saccharomyces fragilisの蛋白分解活性

概要

論文の詳細を見る
Saccharomyces fragilis, the use of which for the manufacture of yeast ripened semi-soft cheese has been described in previous report, was investigated for its proteolytic activity.S. fragilis was inoculated in sterilized skimmilk and incubated for 48 hrs. at 25°C with shaking. Then it was centrifuged and yeast cells and supernatant were collected.The proteolytic activity against Hammarsten casein was not observed in supernatant.The yeast cells were autolyzed with chloroform, centrifuged for 30min. at 3, 000 rpm and dialysed against 0.01M phosphate buffer (pH7.0) for 24 hrs. to prepare the cell autolysate.Cell autolysate hydrolyzed casein substrate with three activity peaks at pH3.0, 5.5 and 8.0, the maximum activity being found at pH5.5.The activity at pH5.5 and 8.0 was increased with the rise of temperature from 15°C to 40-45°C, while that at pH3.0 was increased upto 30°C and then decreased.The activity was comparatively thermostable at pH between 5.5 to 7.0.After being kept at 15°C(the temperature for cheese ripening) for 16 hrs. at pH5.5, cell autolysate retained more than 65% of the activity at pH5.5.At the concentration lower than 5%, NaCl did not inhibit the proteolytic activity at pH5.5.These results indicate that there exist several proteolytic enzymes in S. fragilis cell autolysate. These enzymes might be responsible for the higher rate of protein break down observed in yeast ripened semi-soft cheese.
社団法人日本畜産学会の論文

酵母で熟成されるチーズに関する研究-2-Saccharomyces fragilisの蛋白分解活性

スポンサーリンク

概要

著者

関連論文

スポンサーリンク