Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 551027
Title The Extracellular Protease AprX from Pseudomonas and its Spoilage Potential for UHT Milk: A Review
Author(s) Zhang, Chunyue; Bijl, Etske; Svensson, Birgitta; Hettinga, Kasper
Source Comprehensive Reviews in Food Science and Food Safety 18 (2019)4. - ISSN 1541-4337 - p. 834 - 852.
DOI https://doi.org/10.1111/1541-4337.12452
Department(s) Food Quality and Design
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) AprX - proteases - proteolysis - Pseudomonas - UHT milk
Abstract

The negative effects of proteases produced by psychrotrophic bacteria on dairy products, especially ultra-high-temperature (UHT) milk, are drawing increasing attention worldwide. These proteases are especially problematic, because it is difficult to control psychrotrophic bacteria during cold storage and to inactivate their heat-resistant proteases during dairy processing. The predominant psychrotrophic species with spoilage potential in raw milk, Pseudomonas, can produce a thermostable extracellular protease, AprX. A comprehensive understanding of AprX on the aspects of its biological properties, regulation, proteolytic potential, and its impact on UHT milk can contribute to finding effective approaches to minimize, detect, and inactivate AprX. AprX also deserves attention as a representative of all extracellular metalloproteases produced by psychrotrophic bacteria in milk. The progress of current research on AprX is summarized in this review, including a view on the gap in current understanding of this enzyme. Reducing the production and activity of AprX has considerable potential for alleviating the problems that arise from the instability of UHT milk during shelf-life.

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