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Appl Environ Microbiol. 1973 June; 25(6): 996-1005
Copyright © 1973 American Society for Microbiology. All Rights Reserved.

Proteolytic Enzyme Preparation from Pseudomonas fragi: Its Action on Pig Muscle1

P. J. V. Tarrant2, Nadine Jenkins, A. M. Pearson and T. R. Dutson3

a Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48823

ABSTRACT

An extracellular preparation from Pseudomonas fragi with proteolytic enzyme activity was isolated, and its action on meat proteins and meat protein ultrastructure was studied. First, a suitable growth medium for proteolytic enzyme production was determined, and a method for partial purification of the proteolytically active fraction was developed. The enzyme preparation displayed optimal proteolytic activity at neutral pH and 35 C. Proteolytic activity was irreversibly lost by mild heat treatment. The enzyme preparation was tested for its ability to hydrolyze isolated pig muscle proteins. Myofibrillar protein was rapidly degraded, G-actin and myosin were broken down at a slower rate, and the sarcoplasmic proteins were least susceptible to hydrolysis. Electron micrographs of pork muscle showed that the proteolytic enzyme preparation caused a complete loss of dense material from the Z line. Similarities are discussed between the action of P. fragi extracellular proteolytic enzyme(s) on meat and normal bacterial spoilage of meat.

FOOTNOTES

2 Present address: Food Science Department, Kevin St. College of Technology, Dublin 8, Ireland.

3 Present address: Department of Animal Science, Texas A & M University, College Station, Tex. 77843.

1 Michigan Agricultural Experiment Station {macron}Journal Article no. 6185.

Appl Environ Microbiol. 1973 June; 25(6): 996-1005
Copyright © 1973 American Society for Microbiology. All Rights Reserved.





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