Determinación cuantitativa de proteasas de bacterias psicrotróficas aisladas de leche cruda

Determinación cuantitativa de proteasas de bacterias psicrotróficas aisladas de leche cruda

Published 2007-06-30

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Vol. 5 No. 7 (2007)
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Artículo Original
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Márquez, C., Piramanrique, K., Carrascal, A. K., Clavijo, B., & Quevedo, B. (2007). Determinación cuantitativa de proteasas de bacterias psicrotróficas aisladas de leche cruda. NOVA, 5(7). https://doi.org/10.22490/24629448.368
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https://doi.org/10.22490/24629448.368
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Catherine Márquez
    Karen Piramanrique
      Ana Karina Carrascal
        Bernardo Clavijo
          Balkis Quevedo
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            The general use of refrigeration on raw milk has contributed to maintenain its quality, but has induced the selection of psychotropic bacteria which during its growth produces heat-resistant enzymes responsible, in part, for the deterioration of long-life products. This study was designed for the quantification of proteolytic activity in six microorganisms that correspond to Pseudomonas fluorescens R12 y R13, Pseudomonas putida R20, Micrococcus luteus R16, Bacillus circulans R5 y Serratia liquefasciens R4, isolated and characterized of raw milk. Thestrains were cultured in milk broth 11% for kinetics profile and the experimental data was adjusted to the BaranyiModel. This Model guaranteed a suitable description of máx, td y Log UFC. Pseudomonas putida R20 showedthe best growing profile with umáx = 0,1066h-1 and td = 6,5023h. Proteolytic activity was determined according toHübner and it was established that Bacillus circulans R5, in a temperature of 5ºC, produced at the 4th fermentationhour the largest amount of proteases (3,618UP/mL) with the rest of the used strains. Finally, it was established thatthe temperature with the largest proteolytic activity was 5ºC and, as it increases, it causes a considerable decreasein protease production.

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            19. DOI: http://dx.doi.org/10.22490/24629448.368
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