EFFECT OF DIFFERENT FACTORS ON THE PROTEOLYTIC ENZYMES ACTIVITY OF LACTOBACILLUS

摘要

Lactobacilli are isolated from curd samples. They also form part of mouth and alimentary tract of man. Proteolytic system in bacteria contribute to hydrolyse milk proteins and support for their ability to grow in milk and milk products. Casein is a family of phosphoproteins commonly found in mammalian milk. Casein hydrolyzing activity of the isolated bacteria is pH dependent. Also the separately supplemented sodium chloride 0.3%, glucose 0.5% and maltose 0.2% is found to increase the proteolytic activity significantly.