Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria
Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are...
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Published in | Molecules (Basel, Switzerland) Vol. 26; no. 7; p. 1858 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
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25.03.2021
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Abstract | Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are a numerous group of microorganisms that have the ability to ferment sugars into lactic acid and to produce proteolytic enzymes. LAB proteolytic enzymes play an important role in supplying cells with the nitrogen compounds necessary for their growth. Their nutritional requirements in this regard are very high. Lactic acid bacteria require many free amino acids to grow. The available amount of such compounds in the natural environment is usually small, hence the main function of these enzymes is the hydrolysis of proteins to components absorbed by bacterial cells. Enzymes are synthesized inside bacterial cells and are mostly secreted outside the cell. This type of proteinase remains linked to the cell wall structure by covalent bonds. Thanks to advances in enzymology, it is possible to obtain and design new enzymes and their preparations that can be widely used in various biotechnological processes. This article characterizes the proteolytic activity, describes LAB nitrogen metabolism and details the characteristics of the peptide transport system. Potential applications of proteolytic enzymes in many industries are also presented, including the food industry. |
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AbstractList | Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are a numerous group of microorganisms that have the ability to ferment sugars into lactic acid and to produce proteolytic enzymes. LAB proteolytic enzymes play an important role in supplying cells with the nitrogen compounds necessary for their growth. Their nutritional requirements in this regard are very high. Lactic acid bacteria require many free amino acids to grow. The available amount of such compounds in the natural environment is usually small, hence the main function of these enzymes is the hydrolysis of proteins to components absorbed by bacterial cells. Enzymes are synthesized inside bacterial cells and are mostly secreted outside the cell. This type of proteinase remains linked to the cell wall structure by covalent bonds. Thanks to advances in enzymology, it is possible to obtain and design new enzymes and their preparations that can be widely used in various biotechnological processes. This article characterizes the proteolytic activity, describes LAB nitrogen metabolism and details the characteristics of the peptide transport system. Potential applications of proteolytic enzymes in many industries are also presented, including the food industry. |
Author | Kot, Anna M Pobiega, Katarzyna Piwowarek, Kamil Kieliszek, Marek |
AuthorAffiliation | Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland; katarzyna_pobiega@sggw.edu.pl (K.P.); kamil_piwowarek@sggw.edu.pl (K.P.); anna_kot@sggw.edu.pl (A.M.K.) |
AuthorAffiliation_xml | – name: Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland; katarzyna_pobiega@sggw.edu.pl (K.P.); kamil_piwowarek@sggw.edu.pl (K.P.); anna_kot@sggw.edu.pl (A.M.K.) |
Author_xml | – sequence: 1 givenname: Marek orcidid: 0000-0002-5836-4865 surname: Kieliszek fullname: Kieliszek, Marek organization: Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland – sequence: 2 givenname: Katarzyna orcidid: 0000-0003-3532-8666 surname: Pobiega fullname: Pobiega, Katarzyna organization: Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland – sequence: 3 givenname: Kamil surname: Piwowarek fullname: Piwowarek, Kamil organization: Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland – sequence: 4 givenname: Anna M surname: Kot fullname: Kot, Anna M organization: Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland |
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SubjectTerms | Amino acids Bacteria Bacterial Proteins - chemistry Biocatalysts Biotechnology Biotechnology industry Cell walls Covalent bonds Dairy industry Enzymes Enzymology Fermentation Food industry Genomes Lactic acid Lactic acid bacteria Lactobacillales - enzymology Metabolism Microorganisms Milk Nitrogen Nitrogen metabolism Nutritional requirements Peptide Hydrolases - chemistry Physiology Polypeptides Proteinase Proteins Proteolysis Proteolytic enzymes Regulation Review Sugar Transportation systems |
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Title | Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria |
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