Improvement of fermentation conditions for the production of X-prolyl-dipeptidyl aminopeptidase from Lactococcus lactis

Alfredo E. Pérez-Guzmán, Teresa Cruz Y Victoria, Ramón Cruz-Camarillo, Humberto Hernández-Sánchez

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The quantitative effects of some fermentation conditions on the production of the enzyme X-prolyl-dipeptidyl aminopeptidase (PepXP) (EC of Lactococcus lactis subsp. lactis and cremoris were studied. The PepXP activity was found both in the membrane and in the cytoplasm, suggesting the presence of multiple molecular forms. Both microorganisms showed higher PepXP activities when glucose (5 g/1) was used as the carbon source and the yeast extract in the culture medium was increased to 3.5 g/1. In these conditions, 226 mU/ml of PepXP activity were obtained with L. lactis subsp. lactis and 235 mU/ml with the subsp. cremoris after 6 h. The best fermentation temperature was in the 30-32 °C range. The enzyme activity remained stable even during the stationary phase.
Original languageAmerican English
Pages (from-to)413-417
Number of pages371
JournalWorld Journal of Microbiology and Biotechnology
StatePublished - 1 Jun 2004


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