Proteases synthesized by microorganisms used in the production of cheeses
Keywords:
Protease ; peptides; casein ; fungi ; asparticAbstract
Proteases are fundamental elements in the physiological activities of living beings, plants, animals, bacteria, fungi and viruses, where their presence is significant, both in life and in death, both in reproduction and in decomposition. Proteases specifically attitudes on peptide bonds that make up proteins and polypeptides, are classified within the group of hydrolases, due to their form of action they can be exopeptidases or endopeptidases, due to their pH they can be acidic, neutral or alkaline, depending on the amino acid or element present on your active site. They are very versatile in their application, the pharmaceutical, food, chemical, being the first of them the most important at the research level, so it implies for human health. Proteases of interest in today's world are being investigated and produced under controlled conditions from microorganisms, with bacteria being the best use for their culture in submerged fermentation, it is easier to control, scale and recover. The research interest is focused on decreasing costs using economic substrates, improving production yields and on the use of bioinformatics through omics, proteomics and recombinant DNA tools to find the most productive, most specific species, more resistant. This review evidences works developed in the production of proteases and their application, especially in the field of question production.
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