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Influence of nutritional factors on the protease production by Leuconostoc oenos from wine
Author(s) -
Farías M.E.,
Rollán G.C.,
de Nadra M.C. Manca
Publication year - 1996
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1996.tb03525.x
Subject(s) - leuconostoc , proteases , protease , enzyme , wine , biochemistry , food science , biology , ammonium , chemistry , fermentation , lactobacillus , organic chemistry
Leuconostoc oenos X 2 L isolated from wine secretes two proteases (I and II) into the medium. Growth and protease production were found to be dependent on the composition of the medium. Both proteases were subject to control by ammonium ions and amino acids that repressed their production and the effectiveness was higher on the enzyme II synthesized at the end of bacterial growth. The enzymes were also differently affected by the inclusion of sodium phosphate in the basal medium.