Casein Hydrolysis Test Dissertation Example

The caseinase enzyme is secreted from an exoenzyme cell into the surrounding media, through which it catalyzes the breakdown process of milk proteins, known as the casein. The process entails the breakdown of the casein into small individual amino acids and peptides which are taken up and used as building materials or for energy. The casein hydrolysis reaction makes the milk ager, normally the real milk opacity, to clear around the area of growth as the casein protein converts to transparent soluble products, which include small chains of polypeptides, amino acids, and dipeptides (Arvidson 541). The research was conducted to establish the reactions that come with the growth on skim milk agar.

Materials: Skim milk agar

Methods

The test was done using the unknown bacterium, from which the organism was inoculated on a plate in a straight line. The skim milk agar plate was then incubated at 25oC and the results recorded.

Results

Upon examination of the milk agar plates, there were some areas of clearing all-round the regions of bacterial growth.

Discussion and Conclusion

The experiment majorly involved the examination a zone of casein hydrolysis, which is simply the region of clearing in places that experienced bacterial growth. The test was conducted on milk agar because it carries casein, beef extract, and peptone (Crudden 1018). The procedure ensured the production of casease, which was the exoenzyme that ensured the breakdown of the casein, which is also responsible for the milk color. The hydrolysis of the casein in milk, done with the help of casease, ensure the loss of the white casein opacity that becomes invisible to the eye and is instead seen as the clearing in the regions that experience bacterial growth (Wang et al. 62).

Works Cited

Arvidson, S. “Hydrolysis of casein by three extracellular proteolytic enzymes from Staphylococcus aureus, strain V8.” APMIS 81.5 (1973): 538-544.
Crudden, Anthony, et al. “Effect of hydrolysis of casein by plasmin on the heat stability of milk.” International Dairy Journal 15.10 (2005): 1017-1025.
Wang, Jinshui, et al. “Characterization of casein hydrolysates derived from enzymatic hydrolysis.” Chemistry Central Journal7.1 (2013): 62.