Proteolysis endogenous proteolytic

In some instances it may be necessary to demonstrate that all traces of specific contaminants have been removed prior to final product filling. This would be true, for example, of many proteolytic inhibitors added during the initial stages of downstream processing to prevent proteolysis by endogenous proteases. Some such inhibitors may be inherently toxic, and many could (inappropriately) inhibit endogenous proteases of the recipient patient. 

This is due to the nature of the sourdough system where the effects of acidification and the endogenous microbial and cereal proteases all contribute to a complex set of dynamics. It is further complicated by the fact that there may be divergence between studies in terms of the particular lactoba-cilli used given that proteolytic activity is strain dependent. The enhanced proteolysis seen during sourdough fermentation has been attributed to both the proteolytic activity of lactic acid bacteria and that of cereal proteases. 

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