Hostname: page-component-586b7cd67f-rcrh6 Total loading time: 0 Render date: 2024-11-23T20:46:21.523Z Has data issue: false hasContentIssue false
  • English
  • Français

Partial characterization of cheese-ripening proteinases produced by the yeast Kluyveromyces lactis

Published online by Cambridge University Press:  01 June 2009

Paul A. Grieve ,
Barry J. Kitchen ,
John R. Dulley  and
John Bartley
Paul A. Grieve
Affiliation:
Otto Madsen Dairy Research Laboratory, Department of Primary Industries, Hamilton, Queensland 4007, Australia
Barry J. Kitchen
Affiliation:
Otto Madsen Dairy Research Laboratory, Department of Primary Industries, Hamilton, Queensland 4007, Australia
John R. Dulley
Affiliation:
Otto Madsen Dairy Research Laboratory, Department of Primary Industries, Hamilton, Queensland 4007, Australia
John Bartley
Affiliation:
Department of Chemistry, Queensland Institute of Technology, Brisbane, Queensland 4001, Australia
Get access Rights & Permissions [Opens in a new window]

Summary

An extract of Kluyveromyces lactis 416 and a β-galactosidase preparation (Maxilact 40000) contaminated with proteinase, showed similar pH profiles of caseinolytic activity. Similar modes of casein hydrolysis (κ-, > αs-, ≥ β-) were observed at pH 5·0 (the pH of Cheddar cheese), without detection of bitterness. The contaminated Maxilact preparation contained similar proteinase types to those detected in an autolysate of K. lactis. Both the autolysate and the Maxilact preparation contained acid endopeptidase (proteinase A), serine endopeptidase (proteinase B) and serine exopeptidase (carboxypeptidase Y) activities. Some aminopeptidase activity was also detected in both preparations. There were some differences in apparent molecular weight and charge properties between proteinase A and B and carboxypeptidase Y from the 2 proteinase sources.

Type
Original Articles
Information
Journal of Dairy Research , Volume 50 , Issue 4 , November 1983 , pp. 469 - 480
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Aibara, S., Hayashi, R. & Hata, T. 1971 Physical and chemical properties of yeast proteinase C. Agricultural and Biological Chemistry 35 658–666CrossRefGoogle Scholar
Aston, J. W., Durward, I. G. & Dulley, J. R. 1983 a Proteolysis and flavour development in Cheddar cheese. Australian Journal of Dairy Technology 38 55–58Google Scholar
Aston, J. W., Grieve, P. A., Durward, I. G. & Dulley, J. R. 1983 b Proteolysis and flavour development in Cheddar cheeses subjected to accelerated ripening treatments. Australian Journal of Dairy Technology 59–63Google Scholar
Desmazeaud, M. J. & Devoyod, J. J. 1974 Revelation and partial characterization of various peptidases in Saccharomyces lactis. Annales de Biologie Animate, Biochimie, Biophysique 14 327–341CrossRefGoogle Scholar
Determann, H. 1968 Gel chromatography, a laboratory handbook. New York: Springer-VerlagCrossRefGoogle Scholar
Frey, J. & Rohm, K. -H. 1978 Subcellular localization and levels of aminopeptidases and dipeptidase in Saccharomyces cerevisiae. Biochimica et Biophysica Acda 527 31–41CrossRefGoogle ScholarPubMed
Gilliland, S. E., Speck, M. L. & Woodward, J. R. 1972 Stimulation of lactic streptococci in milk by β-galaetosidase. Applied Microbiology 23 21–25CrossRefGoogle Scholar
Grieve, P. A. 1981 Methods for accelerating cheese ripening. Thesis, Queensland Institute of Technology, AustraliaGoogle Scholar
Hasilik, A., Mūller, H. & Holzer, H. 1974 Compartmentation of the tryptophan-synthase-proteolyzing system in Saccharomyces cerevisiae. European Journal of Biochemistry 48, 111–117CrossRefGoogle ScholarPubMed
Hata, T., Hayashi, R. & Doi, E. 1967 a Purification of yeast proteinases. Part 1. Fractionation and some properties of the proteinases. Agricultural and Biological Chemistry 31 150–159Google Scholar
Hata, T., Hayashi, R. & Doi, E. 1967 b Purification of yeast proteinases. Part III. Isolation and physicoehemical properties of yeast proteinase A and C. Agricultural and Biological Chemistry 31 357–367Google Scholar
Hayashi, R., Moore, S. & Stein, W. H. 1973 Carboxypeptidase from yeast. Large scale preparation and the application to COOH-terminal analysis of peptides and proteins. Journal of Biological Chemistry 248 2296–2302CrossRefGoogle ScholarPubMed
Kuhn, R. W., Walsh, K. A. & Neurath, H. 1974 Isolation and partial characterization of an acid carboxypeptidase from yeast. Biochemistry 13 3871–3877CrossRefGoogle ScholarPubMed
Laemmli, U. K. 1970 Cleavage of structural proteins during the assembly of the head of baeteriophage T4. Nature 227 680–685CrossRefGoogle ScholarPubMed
Lenney, J. F. 1975 Three yeast proteins that specifically inhibit yeast proteases A, B and C. Journal of Bacteriology 122 1265–1273CrossRefGoogle ScholarPubMed
Lenney, J. F. & Dalbec, J. M. 1967 Purification and properties of two proteinases from Saccharomyces cerevisiae. Archives of Biochemistry and Biophysics 120 42–48CrossRefGoogle ScholarPubMed
Lenney, J. F. & Dalbec, J. M. 1969 Yeast proteinase B: identification of the inactive form as an enzymeinhibitor complex. Archives of Biochemistry and Biophysics 129 407–409CrossRefGoogle ScholarPubMed
Lenney, J. F., Matile, P., Wiemken, A., Schellenberg, M. & Meyer, J. 1974 Activities and cellular localization of yeast proteases. Biochemical and Biophysical Research Communications 60 1378–1383CrossRefGoogle ScholarPubMed
Lowry, O. R., Rosebrough, N. J., Farr, A. I. & Randall, R. J. 1951 Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry 193 263–275CrossRefGoogle ScholarPubMed
Mahoney, R. R., Nickerson, J. A. & Whitaker, J. R. 1975 Selection of strain growth conditions, and extraction procedures for optimum production of lactase from Kluyveromyces fragilis. Journal of Dairy Science 58 1620–1629CrossRefGoogle ScholarPubMed
Maigolis, H. C., Nakagawa, J., Douglas, K. T. & Kaiser, E. T. 1978 Multiple forms of carboxypeptidase Y from Saccharomyces cerevisiae. Journal of Biological Chemistry 253 7891–7897CrossRefGoogle Scholar
Marschke, R. J. & Dulley, J. R. 1978 The effect of partial lactose hydrolysis on the manufacture and ripening of Cheddar cheese. Australian Journal of Dairy Technology 33 139–142Google Scholar
Marschke, R. J., Nickerson, D. E. J., Jarrett, W. D. & Dulley, J. R. 1980 A cause of increased proteolysis in Cheddar cheese manufactured from milk containing added Maxilact. Australian Journal of Dairy Technology 35 84–88Google Scholar
Meussdoerffer, F., Tortora, P. & Holzer, H. 1980 Purification and properties of proteinase A from yeast. Journal of Biological Chemistry 255 12087–12093CrossRefGoogle ScholarPubMed
Saheki, T. & Holzer, H. 1974 Comparisons of the tryptophan synthase inactivating enzymes with proteinase from yeast. European Journal of Biochemistry 42 621–626CrossRefGoogle ScholarPubMed
Thompson, M. P. & Brower, D. P. 1976 Hydrolyzed lactose cultured dairy products. 1. Manufacture of Cheddar cheese. Cultured Dairy Products Journal 11 (1) 22–23Google Scholar
Weaver, J. C., Kroger, M. & Thompson, M. P. 1978 Free amino acid and rheological measurements on hydrolyzed lactose Cheddar cheese during ripening. Journal of Food Science 43 579–583CrossRefGoogle Scholar
Wickerham, L. J. 1951 Technical Bulletin No. 1029, U.S. Department of Agriculture, Washington, D.C.Google Scholar
Yemm, E. W. & Cocking, E. C. 1955 The determination of amino acids with ninhydrin. Analyst 80 209–213CrossRefGoogle Scholar