A study was made of the degradation of/3-casein by micrococcal cell-free preparations. Cell-free preparations of Micrococcus #eudenreichii, Micrococcus caseolyticus, and Micrococcus candidus hydrolyzed /3-casein at pH 5.0 to 6.5 and 5 to 30 C in varying degrees. Maximal proteolysis for all three preparations occurred at pH 5.5 and 22 C.
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Moreno et al. (1973) studied this question.
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