Abstract: An endopeptidase produced by Lactobacillus helveticus which hydrolyzes peptides with about 3-34 amino acid residues, but not proteins, has been discovered. The enzyme has a molecular weight of about 70 kDa, an isoelectric point of about 4.8, an optimal temperature of about 30° C. and an optimal pH of about 7.0. No homologous endopeptidase was found in a data base search of the N-terminal amino acid sequence of the enzyme, and thus the enzyme is novel. The endopeptidase can be used together with proteolytic enzymes such as proteinases and aminopeptidases using the substrate specificity of the endopeptidase to effectively degrade proteins. The endopeptidase can be applied singly to selectively produced specific peptides. The protein hydrolysate can be used for the preparation of foods, drinks and medicines.

Abstract: This invention provides compositions for fair-skin containing the phosphorylated polysaccharides produced by lactic acid bacteria as an effective ingredient. The phosphorylated polysaccharides are expressed, for example, by the following formula and contained in the compositions for fair-skin at concentrations of 0.01-20 weight % and are used such as creams, emulsions and toilet lotions.The compositions for fair-skin exhibit fair-skin effect by inhibiting activities to melanoma proliferation and melanin formation. ##STR1## (wherein, Glc, Gal and Rha represent glucose, galactose and rhamnose residues, respectively. Numerals shown by other than subscript represent the respective binding sites and n represents the degree of polymerization of 1,000-5,000).

Abstract: An enzyme contaminated by bacteria during preservation or repeated use thereof is sterilized by immersing the enzyme contaminated mass in a polyvalent alcohol. This procedure does not inactivate the enzyme.

Abstract: This method of hydrolyzing sugar, protein or the like and apparatus are advantageous especially in achieving the effective exhibition of the activity of immobilized enzymes, which method comprises jet-dispersing a constant-temperature aqueous solution containing a substrate such as sugar, protein or the like through an orifice and a net and making the same react in contact with a rotating immobilized enzyme.

Abstract: The disclosed method involves adding a crosslinking reagent to mycelia which contain enzymes, freezing the mixture and then thawing the frozen mycelia. The resulting gelation immobilizes the intracellular enzyme in the mycelia. The gel may be used in the enzyme industry as a highly active enzyme preparation.