Effect of High Pressures on Enzymatic System of Mesophilic Starters Used for Cheesemaking
The influence of high pressures on enzymatic fractions of mesophilic lactic acid bacteria was studied. The extra- and intracellular enzymes were exposed, at an ambient temperature (15 minutes), to pressurization under 200, 400, 600 and 800 MPa. In the samples, quantitative analyses of aminopeptidase (Ala-pNa, Leu-pNa, Lys-pNa, Pro-pNa), dipeptidase (Ala-Pro, Leu-Leu), endopeptidase (N-Succinyl-L-Phe-pNa), caseinolytic as well as acidifying activity of the enzymes were performed. The variable degree of pressure-induced inactivation of activities determined in the experiment, was strictly dependent on substrate specificity of the enzymes. A significant reduction of acidifying activity of the bacterial enzymes processed at pressures higher than 200 MPa, and preservation of their proteolytic activity, indicated on possibility of obtaining enzymatic preparation for acceleration of cheese ripening.
KeywordsFermentation Tyrosine Acidity Proline Trypsin
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