title: [Comparative characteristics of proteolytic enzyme preparations by degree of hydrolysis of a microbial protein].
abstract: Proteolytic enzymatic preparations obtained from fungi and bacteria were compared by their ability to hydrolyze yeast protein. Fungal preparations were more effective. There was a more than twofold increase in the level of amine nitrogen in cell biomass hydrolysates in of cell biomass comparison to that induced by bacterial preparations. The amino acid composition of these hydrolysates was studied. Amyloprotooryzin, a preparation from Aspergillus oryzae 387, displayed the highest potency in profound protein hydrolysis: the concentration of free amino acids released was 34.7% in comparison to 20.6% induced by amyloryzin and 10.5% by protosubtilin.
authors.affiliation: Institute of Food Biotechnology, Moscow, Russia.
authors.forename: V A
authors.initials: VA
authors.lastname: Poliakov
authors.forename: L V
authors.initials: LV
authors.lastname: Rimareva
authors.forename: M B
authors.initials: MB
authors.lastname: Overchenko
authors.forename: V V
authors.initials: VV
authors.lastname: Trifonova
mesh_terms: D001426:Bacterial Proteins / Q000378:metabolism*; D018533:Biomass; D004798:Enzymes / Q000378:metabolism*; D005656:Fungal Proteins / Q000378:metabolism*; D006868:Hydrolysis
chemical_list: D001426:Bacterial Proteins; D004798:Enzymes; D005656:Fungal Proteins
vernacular_title: Sravnitel'naia kharakteristika fermentnykh preparatov proteoliticheskogo deĭstviia po stepeni gidroliza mikrobnogo belka.