Meat tenderization with a proteolytic enzyme from Trichoderma reesei

摘要

Meat is tenderized by adding thereto a proteolytic enzyme obtained by culturing the microorganism, Trichoderma reesei strain MCG 80. The enzyme is an aspartic acid protease with proteolytic properties similar to the animal protease, Cathepsin D. The enzyme acts selectively upon the myofibrillar proteins of meat producing a desirable uniform texture. Culturing of the microorganism in a medium containing glucose and lactose results in high enzyme yield.