BAKTERIENLYSIERENDES ENZYMPRODUKT AUS STREPTOMYCETEN SEINE HERSTELLUNG UND SEINE VERWENDUNG ZUR KONSERVIERUNG VON KAESE

摘要

Freed from protease, bacteriolytic enzyme products can be used for the preservation of cheese. Surprisingly, it emerged that the enzyme product from Streptomycetes is more active in its lysing action on spore-forming anaerobes than the corresponding products obtained from secretions of animals and plants. The Streptomycetes product additionally acts on Gram-negative microorganisms and can thus also be employed, for example, for the prevention of premature formation of gas.