Abstract
Proteinases and aminopeptidases of B. linens, which are involved in the protein breakdown of surface ripening cheeses, have potential application for accelerated ripening of hard cheese. Both enzyme activities were found to be higher in extracellular than intracellular preparations. Sodium chloride inhibited aminopeptidase production but not proteinase production. Aminopeptidase was produced at the stationary phase of the growth while proteinase was produced in the beginning of logarithmic phase. Optimum medium composition and characterization of crude enzyme are described.
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