Some properties of the extracellular proteolytic enzymes of the milk-spoiling organismPseudomonas aeruginosaATCC 10145

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Abstract
The proteolytic enzymes present in the culture supernatant of Pseudomonas aeruginosa ATCC 10145 were active in the pH range 5·5–9·0 with a maximum activity at pH 7·3. Heating for 15 sec at 72°C resulted in a 36% loss of proteolytic activity whereas heating for 30 min at 63°C resulted, in a 6% loss. Boiling for 2 min completely inactivated the proteolytic enzymes. At 2°C the proteolytic enzymes were stable for at least a month and casein was readily hydrolysed at this temperature.