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

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

13 Citas (Scopus)

Resumen

The quantitative effects of some fermentation conditions on the production of the enzyme X-prolyl-dipeptidyl aminopeptidase (PepXP) (EC 3.4.14.5) 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.

Idioma originalInglés
Páginas (desde-hasta)413-417
Número de páginas5
PublicaciónWorld Journal of Microbiology and Biotechnology
Volumen20
N.º4
DOI
EstadoPublicada - jun. 2004

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