Proteases and lipases produced by Pseudomonas: a challenge in the dairy industry

• Autor(a) principal: Costa, Nayara Aparecida da Silva
• Data de Publicação: 2022
• Outros Autores: Rodrigues, Rafaela da Silva, Carvalho, Antônio Fernandes de, Machado, Solimar Gonçalves
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Engenharia Química e Química
• Texto Completo: https://periodicos.ufv.br/jcec/article/view/14900
• topic: Psicrotróficos. Enzimas lipolíticas. Enzimas proteolíticas.; Psychrotrophs. Lipolytic enzymes. Proteolytic enzymes.

Pseudomonas spp. are commonly related to spoilage of dairy products. Some species belonging to this genus, in addition to multiplying at cold temperatures, produce hydrolytic enzymes responsible for dairy products spoilage. The AprX metalloprotease is one of the proteases produced by Pseudomonas. This enzyme, encoded by the aprX gene, is heat-resistant and able to maintain its activity even after heat treatments commonly used in the dairy industry, such as pasteurization and UHT (Ultra-high Temperature) treatment, resulting in loss of sensory characteristics and age gelation. Some strains of Pseudomonas can also produce heat-resistant lipolytic enzymes. These enzymes catalyze the hydrolysis of triacylglycerols, resulting in the release of fatty acids associated with spoilage in many foods. These acids contribute to the strong, rancid, soapy flavor of dairy products. Thus, the objective of this work was to highlight, through a literature review, the challenges faced by the dairy industry against proteases and lipases produced by the genus Pseudomonas.