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The effect of temperature on the degradation of triglycerides by a pseudomonad isolated from milk: free fatty acid accumulation as a balance between rates of triglyceride hydrolysis and fatty acid consumption
Author(s) -
McKay D. B.,
Beacham I. R.
Publication year - 1995
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.1365-2672.1995.tb00950.x
Subject(s) - lipolysis , triolein , oleic acid , fatty acid , triglyceride , chemistry , hydrolysis , food science , metabolism , biochemistry , lipase , adipose tissue , cholesterol , enzyme
The lipolysis of triglyceride by a lipolytic pseudomonad, LS107d2, and the net levels of free fatty acids (FFA) in milk cultures of LS107d2 have been studied as a function of temperature. The metabolism of triolein results in the accumulation of oleic acid at 4°C but, at higher temperatures, triolein is hydrolysed without detectable oleate accumulation. Temperature also has a profound effect on the levels of FFA in whole milk cultures of LS107d2, and on the temporal pattern of changes in FFA levels. The results are consistent in demonstrating that FFA consumption plays a significant role in determining the net level of FFA in milk, even in the presence of very high rates of lipolysis. Thus the net levels of FFA as a result of the growth of LS107d2 in milk are the result of a dynamic balance between rates of FFA production (by lipolysis) and subsequent consumption. Temperature can dramatically affect the levels of FFA in milk cultures, and these changes are proposed to be due to opposing influences on FFA consumption and production, affecting the balance between them.