Abstract
Extracellular and intracellular aminopeptidases were produced from Lactobacillus casei ssp. casei grown in skim milk whey permeate, but those grown in MRS medium produced intracellular enzyme only. Extracellular enzyme was produced by intact cells rather than by cell lysis. The enzyme was highly unstable during storage at −20°C or −80°C or upon cell breakage. Aminopeptidase production from cells, regardless of their growth medium, was predominantly associated with growth. Cells released aminopeptidase on extraction with Triton X-100, phosphate buffer, or lysozyme in decreasing order of activity.
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