Dynamics of formation of individual enzymes of the proteolytic complex during cultivation of Streptomyces griseus

: The activity of the following peptide hydrolases was studied in the course of submerged cultivation of Streptomyces griseus: proteinases (decomposing casein, benzoyl-arginine-ethyl ester, benzoyl-arginine-p-nitroanilide), carboxypeptidases, aminopeptidases, aminotripeptidases and dipeptidases (decomposing carbobenzoxy-glycyl-leucine, leucyl-glycyl-glycine, triglycine, glycyl-leucine, and glycyl-glycine). The dynamics of production differs among individual enzymes of the complex of peptide hydrolases, suggesting that they are not synthesized at the same time. The ratio between proteases in the cultural broth varies in the course of growth; therefore, the preparations with different types of action prevailing (proteinase, peptidase, etc.) can be obtained. Comparatively small changes in the composition of the medium caused considerable modifications in the processes of synthesis of peptide hydrolase and in their quantities. The overall proteolytic activity increased by a factor of 1.6 to 2.5 when the fermentation was prolonged from 120 hours to 160 to 180 hours. The most pronounced was an increase in the activity of proteinases and aminopeptidase decomposing leucyl-glycyl-glycine. These enzymes seem to be the most important in the action of the protease complex of Str. griseus.