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Article

7 Citations

4,360 Views

17 Pages

The Impact of Low-Temperature Inactivation of Protease AprX from Pseudomonas on Its Proteolytic Capacity and Specificity: A Peptidomic Study

Chunyue Zhang,
Sjef Boeren,
Liming Zhao,
Etske Bijl and
Kasper Hettinga

Dairy2023, 4(1), 150-166;https://doi.org/10.3390/dairy4010011

3 February 2023

The destabilization of UHT milk during its shelf life can be promoted by the residual proteolytic activity attributed to the protease AprX from Pseudomonas. To better understand the hydrolysis patterns of AprX, and to evaluate the feasibility of usin...

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Article

7 Citations

4,807 Views

15 Pages

Peptidomic Fingerprints of Stored UHT Milk Inoculated with Protease Extracts from Different Pseudomonas Strains Relative to aprX Expression and Visible Spoilage

Miguel Aguilera-Toro,
Søren Drud-Heydary Nielsen,
Martin Laage Kragh,
Yinghua Xiao,
Lisbeth Truelstrup Hansen,
Valentin Rauh,
Lars Wiking,
Nina Aagaard Poulsen and
Lotte Bach Larsen

Dairy2023, 4(1), 83-97;https://doi.org/10.3390/dairy4010005

9 January 2023

Lately, concern about the protease AprX produced by Pseudomonas has increased in the dairy industry due to its ability to survive UHT treatment and spoil UHT milk. Efficient prediction methods for UHT milk spoilage are currently lacking, mainly due t...

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Article

16 Citations

5,305 Views

14 Pages

Proteolytic Traits of Psychrotrophic Bacteria Potentially Causative of Sterilized Milk Instability: Genotypic, Phenotypic and Peptidomic Insight

Stefano Morandi,
Valentina Pica,
Fabio Masotti,
Stefano Cattaneo,
Milena Brasca,
Ivano De Noni and
Tiziana Silvetti

Foods2021, 10(5), 934;https://doi.org/10.3390/foods10050934

24 April 2021

The proteolytic traits of the psychrotrophic strains Pseudomonas poae LP5, Pseudomonas fluorescens LPF3, Chryseobacterium joostei LPR1, Pseudomonas fulva PS1, Citrobacter freundii PS37, Hafnia alvei PS46, and Serratia marcescens PS92 were initially i...

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Article

28 Citations

4,957 Views

11 Pages

Enhancing Protease and Amylase Activities in Bacillus licheniformis XS-4 for Traditional Soy Sauce Fermentation Using ARTP Mutagenesis

Andong Zhang,
Yudong Ma,
Yue Deng,
Zhiwei Zhou,
Yue Cao,
Bin Yang,
Jing Bai and
Qun Sun

Foods2023, 12(12), 2381;https://doi.org/10.3390/foods12122381

15 June 2023

This study was conducted to increase the enzymatic activity of Bacillus licheniformis XS-4, which was isolated from the traditional fermented mash of Xianshi soy sauce. The mutation was induced by atmospheric and room-temperature plasma (ARTP), and a...

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