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Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria
Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8037685/ https://www.ncbi.nlm.nih.gov/pubmed/33806095 http://dx.doi.org/10.3390/molecules26071858 |
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author | Kieliszek, Marek Pobiega, Katarzyna Piwowarek, Kamil Kot, Anna M. |
author_facet | Kieliszek, Marek Pobiega, Katarzyna Piwowarek, Kamil Kot, Anna M. |
author_sort | Kieliszek, Marek |
collection | PubMed |
description | Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are a numerous group of microorganisms that have the ability to ferment sugars into lactic acid and to produce proteolytic enzymes. LAB proteolytic enzymes play an important role in supplying cells with the nitrogen compounds necessary for their growth. Their nutritional requirements in this regard are very high. Lactic acid bacteria require many free amino acids to grow. The available amount of such compounds in the natural environment is usually small, hence the main function of these enzymes is the hydrolysis of proteins to components absorbed by bacterial cells. Enzymes are synthesized inside bacterial cells and are mostly secreted outside the cell. This type of proteinase remains linked to the cell wall structure by covalent bonds. Thanks to advances in enzymology, it is possible to obtain and design new enzymes and their preparations that can be widely used in various biotechnological processes. This article characterizes the proteolytic activity, describes LAB nitrogen metabolism and details the characteristics of the peptide transport system. Potential applications of proteolytic enzymes in many industries are also presented, including the food industry. |
format | Online Article Text |
id | pubmed-8037685 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-80376852021-04-12 Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria Kieliszek, Marek Pobiega, Katarzyna Piwowarek, Kamil Kot, Anna M. Molecules Review Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are a numerous group of microorganisms that have the ability to ferment sugars into lactic acid and to produce proteolytic enzymes. LAB proteolytic enzymes play an important role in supplying cells with the nitrogen compounds necessary for their growth. Their nutritional requirements in this regard are very high. Lactic acid bacteria require many free amino acids to grow. The available amount of such compounds in the natural environment is usually small, hence the main function of these enzymes is the hydrolysis of proteins to components absorbed by bacterial cells. Enzymes are synthesized inside bacterial cells and are mostly secreted outside the cell. This type of proteinase remains linked to the cell wall structure by covalent bonds. Thanks to advances in enzymology, it is possible to obtain and design new enzymes and their preparations that can be widely used in various biotechnological processes. This article characterizes the proteolytic activity, describes LAB nitrogen metabolism and details the characteristics of the peptide transport system. Potential applications of proteolytic enzymes in many industries are also presented, including the food industry. MDPI 2021-03-25 /pmc/articles/PMC8037685/ /pubmed/33806095 http://dx.doi.org/10.3390/molecules26071858 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ). |
spellingShingle | Review Kieliszek, Marek Pobiega, Katarzyna Piwowarek, Kamil Kot, Anna M. Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria |
title | Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria |
title_full | Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria |
title_fullStr | Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria |
title_full_unstemmed | Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria |
title_short | Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria |
title_sort | characteristics of the proteolytic enzymes produced by lactic acid bacteria |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8037685/ https://www.ncbi.nlm.nih.gov/pubmed/33806095 http://dx.doi.org/10.3390/molecules26071858 |
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