Milk clotting and storage-tolerant peptidase from Aureobasidium leucospermi LB86

摘要: Abstract Peptidases are widely used for softening meat, hydrolyzing protein, baking, cheese, and making wine. A search novel peptidases supports biotechnological innovation in the field of food chemistry. In general, microbial enzymes prospecting has mostly focused on filamentous fungi, potential yeasts as enzyme producers been little explored. This study focuses a serine peptidase isolated from Aureobasidium leucospermi LB86. The purified was able to clot milk and, storage assays, it maintained 90% its activity 40 days at 4 °C, around 66% 210 days. It had an estimated molecular mass 33 kDa, highest pH 7.0 45 °C, stable range 5.5–9.0 at 4 °C 25 °C, exhibiting higher than 75%, retained temperatures up 45 °C 120 min. Proteolytic increased presence Ba2+ (18 ± 1.4%) DTT (100 mM: 36 ± 5%), reduced by Co2+, Zn2+, Li+, Hg2+, Fe3+, Cu2+, Al3+, pepstatin A, PMSF. These biochemical characteristics make this promising candidate use cheesemaking.