geomgouГеографическая среда и живые системыGeographical Environment and Living Systems2712-76132712-7621Московский государственный областной университетgeomgou-768Research ArticleСтатьиВЛИЯНИЕ РАЗЛИЧНЫХ ФАКТОРОВ НА ПРОТЕОЛИТИЧЕСКУЮ АКТИВНОСТЬ ШТАММА ENTEROCOCCUS FAECALIS AN1EFFECT OF DIFFERENT FACTORS ON PROTEOLYTIC ACTIVITY OF STRAIN ENTEROCOCCUS FAECALIS AN1АхмедоваФараят Рамазанmpanah@mail.ruГюльахмедовСахиб Гурбанsahib66@rambler.ruКулиевАкиф Алекберsahib66@rambler.ruБакинский государственный университетRussian Federation201127052022031721Copyright © Ахмедова Ф.Р., Гюльахмедов С.Г., Кулиев А.А., 20222022Ахмедова Ф.Р., Гюльахмедов С.Г., Кулиев А.А.Ахмедова Ф.Р., Гюльахмедов С.Г., Кулиев А.А.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.geoecosreda.ru/jour/article/view/768

Цель данной работы состояла в изуче- нии влияния температуры и рН среды на протеолити- ческую активность штамма Enterococcus faecalis AN1. Исследуемый штамм был изолирован из традицион- ного сыра, произведенного в Азербайджане. Влияние рН и температуры на протеолитическую активность ис- следовали с помощью непролифирирующей системы клеток. Наличие гидролиза белков молока проверяли с помощью электрофореза в додецил-сульфат-натрий- полиакриламидном геле. Изучение влияния рН на протеолитическую активность исследуемого штамма показало, что рН оптимум для протеолитических фер- ментов штамма Enterococcus faecalis AN1 находится в нейтральных значениях. Изучение протеолитической активности штамма при различных температурах по- казало наличие гидролиза субстрата при всех иссле- дуемых значениях температуры, от 150С до 550С. Однако, температурный оптимум для протеаз данного штамма находится в пределах 30-370С.

The aim of this work was to study pH and temperature effect on proteolytic activity of strain Enterococcus faecalis AN1. The strain was isolated from traditional homemade dairy cheese of Azerbaijan and was identifi ed as producer of proteolytic enzymes. Protein hydrolysis and peptides profi les arising from enzymatic activities of the studied strain were analyzed by SDSPAGE. PH and temperature effect on proteolytic activity of the strain was studied in non proliferative cells system. Maximal protein degradation was observed in the pH range 6.0 - 7.2. Further increase or decrease of pH led to decrease in the proteolysis level. It can be concluded that the optimal pH values for proteinases activity of the strain in assayed system are in the neutral pH range. Optimal temperature for hydrolysis of caseins was found to be 30-37ºС for strains A121, A124, A1221, A1232 and 37 °C in case of strains A71 and AN1. However, hydrolysis of substrate was observed in all assayed temperatures.

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The authors declare that there are no conflicts of interest present.