Food and Fermentation Industries >

2026 , Vol. 52 >Issue 1: 130 - 137

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042813

Screening, safety, and probiotic properties analysis of strains with both aminopeptidase and carboxypeptidase activities

  • ZHANG Jiayi ,
  • ZHANG Yujiao ,
  • DAI Yiwei ,
  • CHEN Yingxi ,
  • LIN Xinping ,
  • JI Chaofan ,
  • ZHANG Sufang
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  • (SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2025-03-22

  Revised date: 2025-05-02

  Online published: 2026-01-22

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Abstract

Aminopeptidases and carboxypeptidases, as important exopeptidases, are widely used in food fermentation processing.These enzymes sequentially cleave peptide bonds from the amino and carboxyl termini of polypeptide chains, respectively, to release free amino acids.However, strains exhibiting both aminopeptidase and carboxypeptidase activities are still scarce.In this study, 59 strains screened from sour fish, sour meat, and shrimp paste were used, and six strains exhibiting both aminopeptidase and carboxypeptidase activities were screened based on their total exopeptidase activities.The six strains underwent further characterization through morphological analysis, physiological and biochemical assessments, 16S rDNA identification, and evaluations of safety and probiotic properties.The results indicated that all six strains belonged to the Bacillus, with Bacillus subtilis MD4X demonstrating the highest total exopeptidase activity and favorable safety profile.Specifically, this strain exhibited an aminopeptidase activity of 321.974 U/mL and a carboxypeptidase activity of 26.526 U/mL, and a strong antioxidant capacity.This study contributed to the enrichment of the resource library of exopeptidase-producing strains, provided strain materials for enhancing the nitrogen content of amino acids in fermented foods, and offered technical support for the enhancement of quality in fermented foods.

Key words： Bacillus; aminopeptidase; carboxypeptidase; safety properties; probiotic properties

Cite this article

ZHANG Jiayi , ZHANG Yujiao , DAI Yiwei , CHEN Yingxi , LIN Xinping , JI Chaofan , ZHANG Sufang . Screening, safety, and probiotic properties analysis of strains with both aminopeptidase and carboxypeptidase activities[J]. Food and Fermentation Industries, 2026 , 52(1) : 130 -137 . DOI: 10.13995/j.cnki.11-1802/ts.042813

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