Kozareva M, Enikova R, Simova B, Iordanova M
Vopr Pitan. 1982 Jan-Feb(1):53-6.
A study was made of proteolytic activity of the microorganisms Proteus and Bac. cereus, as well as of infected extract from raw meat. Subject to study were also the effects of the temperature, storage and microbial association on the production of exoproteases. The results indicate an increase in the proteolytic activity in the course of storage at room and decreased temperatures and a lowering of the soluble protein amount in the samples, which attests to an active process of spoiling. Association of the bacteria in question appears to be a factor with a certain effect of protease repression. It is necessary to exercise control over the amount of the microorganisms in foods with a high content of protein, and to revise the times of meat storage in refrigerators.
对变形杆菌和蜡状芽孢杆菌这两种微生物以及生肉感染提取物的蛋白水解活性进行了研究。同时还研究了温度、储存和微生物组合对外蛋白酶产生的影响。结果表明，在室温和低温储存过程中，蛋白水解活性增加，样品中可溶性蛋白量减少，这证明了一个活跃的变质过程。所讨论的细菌组合似乎是一个具有一定蛋白酶抑制作用的因素。有必要控制高蛋白含量食品中的微生物数量，并重新审视肉类在冰箱中的储存时间。
