AMINOPEPTIDASES FROM LACTOBACILLUS-SAKE AFFECTED BY AMINES IN DRY SAUSAGES

The effects of amines found in sausages (cadaverine, histamine, 2-phen ylethylamine, putrescine, spermidine, spermine, tryptamine and tyramin e) on the activity of four aminopeptidases (AP 1,AP 2, AP 3 and AP 4) from Lactobacillus sake were determined, Histamine caused the stronges t inhibition on AP 1 followed by tryptamine, The activity of AP 2 was markedly reduced by tryptamine and 2-phenylethylamine. AP 3 was inhibi ted at similar levels by histamine, tyramine and tryptamine but activa ted by putrescine, cadaverine and spermidine, Agmatine caused the stro ngest inhibition on AP 4.