TY - JOUR
T1 - Improvement of fermentation conditions for the production of X-prolyl-dipeptidyl aminopeptidase from Lactococcus lactis
AU - Pérez-Guzmán, Alfredo E.
AU - Cruz Y Victoria, Teresa
AU - Cruz-Camarillo, Ramón
AU - Hernández-Sánchez, Humberto
PY - 2004/6
Y1 - 2004/6
N2 - 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.
AB - 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.
KW - Culture medium
KW - Enzymes
KW - Lactococcus lactis
KW - PepXP
KW - Peptidases
KW - X-prolyl-dipeptidyl aminopeptidase
UR - http://www.scopus.com/inward/record.url?scp=3543007211&partnerID=8YFLogxK
U2 - 10.1023/B:WIBI.0000033066.86658.34
DO - 10.1023/B:WIBI.0000033066.86658.34
M3 - Artículo
SN - 0959-3993
VL - 20
SP - 413
EP - 417
JO - World Journal of Microbiology and Biotechnology
JF - World Journal of Microbiology and Biotechnology
IS - 4
ER -