Production of exocellular proteolytic enzymes by various species of Penicillium

Chrzanowska, Józefa; Kolaczkowska, M.; Polanowski, Antoni

doi:10.1016/0141-0229(93)90038-4

Cited by 14 publications

(6 citation statements)

References 20 publications

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“…From these results, it is possible to conclude that all five mold strains isolated from Spanish ham can contribute to the proteolytic phenomena which occurs in meat products during their maturation, but the P. chiysogenum strains had the highest proteolytic activity. Chrzanowska et al (1993) reported very high protease production by P. chrysogenum. These proteases are responsible not only for the increase of NPN but amino acids and ammonium N.…”

Section: Resultsmentioning

confidence: 99%

“…These amino acids can suffer different degradative phenomena includmg decarboxylation, with the production of amines, or deamination, with results in aldehydes, ketones and alcohols. Chrzanowska et al (1993) demonstrated the elaboration of proteases by some strains of Penicillium chiysogenum and P. cyclopium. In a study of "salchichon", a traditional Spanish sausage, Trigueros et al (1995) and Toledo et al (1997) have demonstrated the proteolytic activity of some strains of P. chiysogenum isolated from these Spanish sausages.…”

Section: Introductionmentioning

confidence: 98%

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INFLUENCE OF TEMPERATURE ON PROTEOLYTIC ACTIVITY OF INDIGENOUS SPANISH MOLDS IN MEAT PRODUCTS¹

Ockerman

Sánchez

Mariscal

et al. 2001

Journal of Muscle Foods

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The fungi growth on Spanish ham surfaces appears to be involved in theflavor development of this product. However, there is a lack of information about the metabolic activity of these molds. Five mold strains belonging to the Penicillium genera, isolatedfiom Spanish ham su$aces were used to evaluate their proteolytic activity in a meat substratum having a similar composition to that existing on the Spanish ham suvace. All samples were held at different temperatures (3, 8 and 12C) and relative humidities (75%, 85% and 95%) during 30 days. All of the molds reflected a proteolytic activity which was principally affected by temperature, and the samples inoculated with P. chrysogenum strains proved to achieve the highest proteolytic activity.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

INFLUENCE OF TEMPERATURE ON PROTEOLYTIC ACTIVITY OF INDIGENOUS SPANISH MOLDS IN MEAT PRODUCTS¹

Ockerman

Sánchez

Mariscal

et al. 2001

Journal of Muscle Foods

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“…; Gripon and Hermier ; Gripon and Debest ; Lamberet and Lenoir ; Menassa and Lamberet ; Lamberet and Menassa ; Yamaguchi and Mase ; Chrzanowska et al . , ; Mase et al . ; Tan et al .…”

Section: Introductionunclassified

“…In addition to lipase, protease is also a pivotal enzyme in generating the cheese flavour. However, most of the previous studies concerning lipase and protease from P. camemberti and P. roqueforti were conducted using the enzymes obtained from the liquid culture system despite these species having been utilised on solid cheese curds (Eitenmiller et al 1970;Gripon and Hermier 1974;Gripon and Debest 1976;Lamberet and Lenoir 1976;Menassa and Lamberet 1982;Lamberet and Menassa 1983;Yamaguchi and Mase 1991;Chrzanowska et al 1993Chrzanowska et al , 1995Mase et al 1995;Tan et al 2004). Although limited information is available on using a solid culture system, Igoshi et al (2007) reported that P. roqueforti KTU-11 cultured on wheat bran produced two kinds of extracellular proteases, which were assumed to be metalloprotease and aspartic proteinase.…”

Section: Introductionmentioning

confidence: 99%

‘Lipase and protease production of dairy Penicillium sp. on milk‐protein‐based solid substrates’

Kumura

Satoh

Machiya

et al. 2019

Int J of Dairy Tech

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The lipolytic and proteolytic activity of Penicillium camemberti PC TT033 and Penicillium roqueforti PR G3, cultured on the whey solids or simulated cheese media, were compared under several pH reaction conditions. Lipolytic activity was higher when both strains had been cultured on the whey medium than on the simulated cheese medium, whereas proteolytic activity was less influenced by the culture medium. The relationship between the reaction pH and these enzyme activities was dependent on the culture medium, which suggested that the expression level and balance of isozyme rely on the culture substrate.

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“…Sieber observed that ®ve tested strains of F. culmorum have produced oxidase and cellulase whereas amylase, protease, lipase and laccase have not been produced [4]. Aspartic proteinase synthesis was observed in Fusarium moniliforme [5].…”

Section: Introductionmentioning

confidence: 99%

Optimization of growth and hydrolytic enzymes production by Fusarium culmorum using response surface method

Rucka

Lamer-Zarawska

Maliszewska

et al. 1998

Bioprocess Engineering

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Production of hydrolytic enzymes by a phytopathogenic fungus Fusarium culmorum was investigated. The proteolytic activity was observed when the fungus was grown in the medium containing starch or soybean meal as a carbon source. The amylolytic and lipolytic activities were not found. Response surface modeling was applied to shake-¯ask culture of the fungus to determine the optimum concentration of carbon source and optimal culture time for growth and protease production. The results indicated that the maximum yield of protease production corresponded to the concentration of soybean meal of 1.4 g/ml and culture time of 4.5 days.The fungus growth depends on the concentration of carbon source in the medium whereas the enzyme production was also in¯uenced by the culture time and interaction between these two variables.

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Production of exocellular proteolytic enzymes by various species of Penicillium

Cited by 14 publications

References 20 publications

INFLUENCE OF TEMPERATURE ON PROTEOLYTIC ACTIVITY OF INDIGENOUS SPANISH MOLDS IN MEAT PRODUCTS¹

INFLUENCE OF TEMPERATURE ON PROTEOLYTIC ACTIVITY OF INDIGENOUS SPANISH MOLDS IN MEAT PRODUCTS¹

‘Lipase and protease production of dairy Penicillium sp. on milk‐protein‐based solid substrates’

Optimization of growth and hydrolytic enzymes production by Fusarium culmorum using response surface method

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Production of exocellular proteolytic enzymes by various species of Penicillium

Cited by 14 publications

References 20 publications

INFLUENCE OF TEMPERATURE ON PROTEOLYTIC ACTIVITY OF INDIGENOUS SPANISH MOLDS IN MEAT PRODUCTS1

INFLUENCE OF TEMPERATURE ON PROTEOLYTIC ACTIVITY OF INDIGENOUS SPANISH MOLDS IN MEAT PRODUCTS1

‘Lipase and protease production of dairy Penicillium sp. on milk‐protein‐based solid substrates’

Optimization of growth and hydrolytic enzymes production by Fusarium culmorum using response surface method

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Product

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INFLUENCE OF TEMPERATURE ON PROTEOLYTIC ACTIVITY OF INDIGENOUS SPANISH MOLDS IN MEAT PRODUCTS¹

INFLUENCE OF TEMPERATURE ON PROTEOLYTIC ACTIVITY OF INDIGENOUS SPANISH MOLDS IN MEAT PRODUCTS¹