Characteristics of Some Endocellular Peptidases of Streptococcus Lactis

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Abstract
Cell-free extracts prepared from S. lactis grown in either milk or vit.-test casein medium showed several peptidases which had their opt. activity at pH values ranging from 7.0 to 8.5. Some of the characteristics of these peptidases were studied. There was no indication that the production of these peptidases was stimulated by whole protein (casein) in the growth medium. Some of the peptidases were active at pH values that usually prevail in cheese of the most common types. Fractional precipitation with (NH4)2SO4 or absolute ethanol and adsorption with Kaolin or Al(OH)3 C [gamma] were helpful in removing inactive material from the cell-free extract and separation of the peptidases.

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