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Lipase production a...
Lipase production and activity as a function of incubation time, pH and temperature of four lipolytic microorganisms
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Jonsson, U. (author)
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- Snygg, Bengt Göran (author)
- RISE,SIK – Svenska livmedelsinstitutet
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(creator_code:org_t)
- 1974
- 1974
- English.
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In: Journal of Applied Bacteriology. - 0021-8847. ; 37:4, s. 571-581
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Abstract
Subject headings
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- The lipolytic activity in supernatant fractions of cultures of Saccharomycopsis lipolytica, Micrococcus caseolyticus, Bacillus licheniformis and a Staphylococcus sp. was studied. Nutrient broth with and without emulsified olive oil was used as substrate. Optimal pH values and temperatures for the lipase produced by the 4 different microorganisms were determined. The lipolytic activity generally reached a maximum after incubation for 2 to 6 days. The subsequent decrease in the lipolytic activity was associated with a high proteolytic activity only for Micrococcus caseolyticus. The lipolytic activity was decreased by the presence of olive oil in the medium. Determination of the lipolytic activity after a certain time of incubation, the maximal lipolytic activity and a time integrated lipolytic activity are compared as estimators for the potential hydrolytic capacity of micro organisms.
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Food Engineering
- Livsmedelsteknik
Publication and Content Type
- ref (subject category)
- art (subject category)
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