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dc.contributor.authorArya Nandan, S-
dc.contributor.authorGaurav, A-
dc.contributor.authorPandey, A-
dc.contributor.authorNampoothiri, K M-
dc.date.accessioned2014-05-26T11:08:08Z-
dc.date.available2014-05-26T11:08:08Z-
dc.date.issued2010-
dc.identifier.citationBrazilian Archives of Biology and Technology 53(6):1443-1450;Nov-Dec 2010en_US
dc.identifier.issn1516-8913-
dc.identifier.urihttp://ir.niist.res.in:8080/jspui/handle/123456789/1465-
dc.description.abstractThe proteolytic system of lactic acid bacteria contribute to the development of flavor during the ripening of cheese through the generation of short peptides and free amino acids, which directly or indirectly act as flavor precursors. Newly isolated lactic acid bacteria (LAB) as well as those procured from culture collection centers were screened for the production of various substrate specific aminopeptidases. Among all the strains screened, L. brevis (NRRL B-1836) was found to produce quantifiable amount of intracellular arginine specific aminopeptidase (EC 3.4.11.6). The productivity of arginine aminopeptidase in 5 L fermentor was 36 IU/L/h. The Luedeking and Piret model was tested for intracellular production of aminopeptidase and the data seemed to fit well, as the correlation coefficient was 0.9964 for MRS. The alpha(AP) and beta(AP) was 0.4865 and 0.0046, respectively in MRS medium indicating that the yield was predominantly depended on growth. The culture produced lactic acid and also tolerated pH 2.0-3.0 and 0.3-0.5% bile salts, the most important probiotic features.en_US
dc.language.isoenen_US
dc.publisherInst Tecnologia Paranaen_US
dc.subjectLactobacillus brevisen_US
dc.subjectAminopeptidasesen_US
dc.subjectArginine- p- nitroanilideen_US
dc.subjectLactic-acid bacteriaen_US
dc.subjectPeptidasesen_US
dc.subjectCremorisen_US
dc.titleArginine specific aminopeptidase from lactobacillus brevisen_US
dc.typeArticleen_US
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