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Lipase Production and Activity as a Function of Incubation Time, pH and Temperature of Four Lipolytic Micro‐organisms
Author(s) -
Jonsson U.,
Snygg B. G.
Publication year - 1974
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1974.tb00482.x
Subject(s) - lipase , incubation , bacillus licheniformis , chemistry , food science , incubation period , micrococcus , biochemistry , substrate (aquarium) , enzyme assay , chromatography , specific activity , enzyme , biology , bacteria , bacillus subtilis , ecology , genetics
S ummary . 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 micro‐organisms were determined. The lipolytic activity generally reached a maximum after incubation for 2–6 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.