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Factors affecting growth and lipase production by meat lactobacilli strains and Brochothrix thermosphacta
Author(s) -
PAPON MARTINE,
TALON RÉGINE
Publication year - 1988
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.1365-2672.1988.tb02729.x
Subject(s) - lipase , tributyrin , food science , chemistry , biochemistry , enzyme
Lipolytic activity of lactobacilli strains and Brochothrix thermosphacta was cellrelated; no significant activity was found in the supernatant fluids. Most lipase was produced during the logarithmic phase of growth and was greatly affected by growth conditions. The optimal temperatures for growth and lipase production were respectively 24°C for B. thermosphacta and 30°C for lactobacilli. For all strains, an initial pH of around 7‐0 for the medium and low glucose concentration stimulated lipase production. Tributyrin inhibited both growth and lipase production at a concentration of 0‐1% for B. thermosphacta or 1% for lactobacilli. Butyric acid (0‐1%) and anaerobic culture inhibited lipase production by B. thermosphacta while these two factors had no effect on enzyme production by lactobacilli.