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Lipase production and activity as a function of incubation time, pH and temperature of four lipolytic microorganisms
SIK – Svenska livmedelsinstitutet.
1974 (English)In: Journal of Applied Bacteriology, ISSN 0021-8847, Vol. 37, no 4, p. 571-581Article in journal (Refereed)
Abstract [en]

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.

Place, publisher, year, edition, pages
1974. Vol. 37, no 4, p. 571-581
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8823PubMedID: 4436160OAI: oai:DiVA.org:ri-8823DiVA, id: diva2:966696
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-11-21Bibliographically approved

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