EFFECT OF DIFFERENT FACTORS ON PROTEOLYTIC ACTIVITY OF STRAIN ENTEROCOCCUS FAECALIS AN1
Abstract
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.
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.
About the Authors
Фараят Ахмедова
Бакинский государственный университет
Russian Federation
Russian Federation
Сахиб Гюльахмедов
Бакинский государственный университет
Russian Federation
Russian Federation
Акиф Кулиев
Бакинский государственный университет
Russian Federation
Russian Federation
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