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Activity of Bacillus cereus Proteinases in Milk¹

Department of Dairy Technology, The Ohio State University, Columbus 43210

ABSTRACT

The selective activity of the proteinase enzyme system of a strain of Bacillus cereus was determined in sterile nonheated and pasteurized skimmilks. They were inoculated with B. cereus spores, incubated at 35 C for 12 hours, and changes in the protein system were followed by polyacrylamide gel disc electrophoresis. For the proteins soluble in acid whey, two major changes were noted in the electrophoretic patterns: The proteose-peptone fraction disappeared completely within 12 hours and a new fraction appeared with a mobility similar to that of the dye marker. The caseins were degraded, being more pronounced for ß- than for _s-casein and more rapid in pasteurized than in raw unheated skimmilk.

¹ Article 6: 69. Department of Dairy Technology, The Ohio State University. This investigation was supported by Public Health Services Grant FD-00072 from The Food and Drug Administration.