Folia Microbiologica

, Volume 36, Issue 5, pp 423–428 | Cite as

Extracellular proteinase fromEnterococcus faecalis subsp.liquefaciens

I. Growth and extracellular proteinase production under different culture conditions
  • G. D. García de Fernando
  • P. E. Hernández
  • J. Burgos
  • B. Sanz
  • J. A. Ordóňez


Growth and extracellular proteinase production byEnterococcus faecalis subsp.liquefaciens was studied on several culture media and under different incubation conditions. The organisms grew well and developed extracellular proteinase activity on proteinaceous media, but when it grew on Collins basal medium (lacking of protein), growth was poor and proteinase activity was not detected. The activation energy for growth was estimated to be 116 kJ/mol, the optimum being at 37°C. Proteinase production was not affected by temperature in the range studied (7–45°C). Growth rate was not affected by aeration although a higher amount of microorganisms was observed on shaking the culture during incubation. Likewise, extracellular proteolytic activity was about twice higher in cultures shaken at 2.3 or 3.3 Hz than in those shaken at 0 or 1.3 Hz.


Proteolytic Activity Extracellular Proteinase Proteinase Production Cheddar Cheese bRCA 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Clark W.S., Reinbold G.W.: The low temperature microflora of young Cheddar cheese.J.Milk Food Technol.30, 54–58 (1967).Google Scholar
  2. Collins C.H.: Medios de cultivo, pp. 99–143 inMetodos Microbiologicos. Acribia, Zaragoza (Spain) 1969.Google Scholar
  3. Efthymiou C.J., Baccash P., Lombardi V.J., Epstein D.S.: Improved isolation and differentiation of enterococci in cheese.Appl.Microbiol.28, 417–422 (1974).PubMedGoogle Scholar
  4. Hare P., Long S., Robb F.T., Woods D.R.: Regulation of exoprotease production by temperature and oxygen inVibrio alginolyticus.Arch.Microbiol.130, 276–280 (1981).PubMedCrossRefGoogle Scholar
  5. Jensen J.P., Reinbold G. W., Washam C.J., Vedamuthu E.R.: Role of enterococci in Cheddar cheese: Proteolytic activity and lactic acid development.J.Milk Food Technol.38, 3–7 (1975).Google Scholar
  6. Jones D.: Composition and differentiation of the genusStreptococcus, p. 23 inStreptococci (F.A. Skinner, L.B. Quesnel, Eds). Academic Press, London 1978.Google Scholar
  7. Juffs H.S., Hayward A.C., Doelle H.W.: Growth and proteinase production inPseudomonas spp. cultivated under various conditions of temperature and nutrition.J.Dairy Res.35, 385–393 (1968).CrossRefGoogle Scholar
  8. Long H.F., Hammer B.W.: Classification of the important organisms in dairy products.Iowa Agr.Exp.Stat.Res.Bull. 206–211 (1936).Google Scholar
  9. Martinez-Moreno J.L.: Flora microbiana del queso manchego. III. Estreptococos.Anal.INIA.Ser.General4, 41–56 (1976).Google Scholar
  10. McDonald I.J.: Proteinase production in relation to growth of aMicrococcus species.Can.J.Microbiol.7, 111–117 (1961).PubMedCrossRefGoogle Scholar
  11. Ordóňez J.A.: Random number sampling method for estimation of lactic acid bacteria.J.Appl.Bacteriol.46, 351–353 (1979).Google Scholar
  12. Ordóňez J.A., Barneto R., Ramos M.: Studies on Manchego cheese ripened in olive oil.Milchwiss.33, 609–613 (1978).Google Scholar
  13. Ordóňez J.A., Burgos J.: Etude de la variete de fromage "Ulloa". I.Evolution de la flore microbienne et des componants azotes au cours de la maturation.Le Lait563–564, 150–163 (1977).CrossRefGoogle Scholar
  14. Rinderknetch H., Geokas M.C., Silverman P., Haverback B.J.: A new ultrasensitive method for the determination of proteolytic activity.Clin.Chim.Acta21, 197–203 (1968).CrossRefGoogle Scholar
  15. Sanz B., Lopez P., García M.L., Hernandez P.E., Ordóňez J.A.: Heat resistant of enterococci.Milchiwiss.37, 724–726 (1982).Google Scholar
  16. Schmidt J.L., Lenoir J.: Contribution a l’etude des enterocoques et de leurs aptitudes technologiques. IV. Aptitude a la production d’enzymes proteolitiques.Le Lait519–520, 664–687 (1972).CrossRefGoogle Scholar
  17. Slanetz L.W., Barley C.J.: Numbers of enterococci in water, sewage and feces determined by the membrane filter technique with an improved medium.J.Bacteriol.74, 591–595 (1957).PubMedGoogle Scholar
  18. Somkuti G.A., Babel F.J.: Hydrolytic breakdown of casein by a proteinase ofStreptococcus faecalis subsp.liquefacies. J.Dairy Sci.52, 1186–1191 (1969).Google Scholar
  19. Stainer R. Y., Adelberg E.A., Ingraham J.L.: Microbial growth, pp. 275–292 inThe Microbial World. Prentice-Hall, Englewood Cliffs, New Jersey (USA) 1976.Google Scholar
  20. Thatcher F.S., Clark D.S.: Estreptococos fecales (estreptococos del groupo D de Lancefield, pp. 103–108 inAnalisis microbiologico de los Alimentos. Acribia, Zaragoza (Spain) 1973.Google Scholar

Copyright information

© Institute of Microbiology, Academy of Sciences of the Czech Republic 1991

Authors and Affiliations

  • G. D. García de Fernando
    • 1
  • P. E. Hernández
    • 1
  • J. Burgos
    • 2
  • B. Sanz
    • 1
  • J. A. Ordóňez
    • 1
  1. 1.Departamento de Nutrición y Bromatología III (Higiene y Tecnología de los Alimentos), Facultad de VeterinariaUniversidad ComplutenseMadridSpain
  2. 2.Departamento de Producción Animaly Ciencia de los Alimentos, Facultad de VeterinariaUniversidad de ZaragozaZaragozaSpain

Personalised recommendations