Lipolytic Activity of Microorganisms at Low and Intermediate Temperatures. II. Fatty Acids Released As Determined by Gas Chromatography

SUMMARY Determination was made of the types and quantities of fatty acids released from lard, tallow, corn oil, and coconut oil by lipases from psychrophilic strains of Pseudomonas. The fatty acids were measured by gas chromatography. The rate of fatty acid liberation fell off sharply after the first few hours, but the ratios of the types of fatty acids were not affected until after 24 hours. Additional evidence is presented that much of the palmitic acid in lard is esterified at the beta position. Also discussed is the possible effect of differences in rate of lipolysis of fatty acids from natural substrates on interpretation of their degree of randomness, as measured by enzyme specificity.