Glycerol Ester Hydrolase Activity of Lactic Acid Bacteria
TLDR
The cell extract studies demonstrated that the cells contained intracellular esterases and lipases, and it was suggested that the lipase of these organisms is an endoenzyme and the esterase an ectoenzyme.Abstract:
Seventeen strains of lactic acid bacteria were assayed for their glycerol ester hydrolase activity by using an improved agar-well technique, and eight strains by determining the activity in cell-free extracts using a pH-stat procedure. All cultures tested showed activity and hydrolyzed tributyrin more actively than they did tricaproin. The cell extract studies demonstrated that the cells contained intracellular esterases and lipases. The culture supernatant fluid was without activity. The lipase and the esterase differed in their relative activity to each other in the different extracts and in the ease by which they could be freed from the cellular debris. It is suggested that the lipase of these organisms is an endoenzyme and the esterase an ectoenzyme.read more
Citations
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Journal ArticleDOI
Lactobacilli - their enzymes and role in ripening and spoilage of cheese: a review.
Noraini M. Khalid,Elmer H. Marth +1 more
TL;DR: Intracellular lipases and esterases also occur in lactobacilli, but activity of these enzymes has been designated as "weak", and they probably contribute to flavor development in some varieties of cheese.
Journal ArticleDOI
Lactic acid bacteria as a potential source of enzymes for use in vinification
Angela Matthews,Antonio Grimaldi,Michelle E. Walker,Eveline J. Bartowsky,Paul R. Grbin,Vladimir Jiranek +5 more
TL;DR: Two key groups of organisms are involved in the production of red, white, and sparkling wine, especially lactic acid bacteria (LAB) and yeasts.
Journal ArticleDOI
Industrial application of microbial lipases: A review
TL;DR: Commercial microbial lipases have been used in dairy and other food processes, and lipases produced in situ by microorganisms are important in making foods palatable and acceptable.
Journal ArticleDOI
Microbial lipases: their characteristics, role in food spoilage and industrial uses.
TL;DR: The role of lipases in cheese ripening, Hydrolysis of fats and oils by microbial lipases, and Esterification of alcohols with fatty acids are investigated.
Book ChapterDOI
Lipolytic Enzymes and Hydrolytic Rancidity in Milk and Milk Products
H. C. Deeth,C. H. Fitz-Gerald +1 more
TL;DR: The effect of free fatty acids on the desirable flavour of milk and milk products has been studied in this article, showing that free fatty acid can contribute to the desirable flavor of milk, but, when present in high concentrations as a result of excessive lipolysis, can impart rancid off-flavours to the product.
References
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Journal Article
Protein Measurement with the Folin Phenol Reagent
TL;DR: Procedures are described for measuring protein in solution or after precipitation with acids or other agents, and for the determination of as little as 0.2 gamma of protein.
Journal ArticleDOI
A medium for the cultivation of lactobacilli
TL;DR: An improved growth medium for lactobacilli is described, which supports good growth of lactOBacilli generally and also is particularly useful for a number of fastidious strains which grow only poorly in other general media.
Journal ArticleDOI
Rapid and Sensitive Assay for Milk Lipase
TL;DR: An improved micromethod has been developed for measuring lipase activity in milk by the pH stat technique and it appears to be a substrate activating phenomenon, in that there is a direct relationship between homogenization pressure and susceptibility of milk fat to lipolysis.
Journal ArticleDOI
Nature of the lipids of some lactic acid bacteria
TL;DR: Microbiological assays of lyophilized unextracted cells for myo-inositol and choline showed that lipids containing these components occurred in very small amounts at most, and paper chromatography of hydrolysates of the phospholipid fractions showed the absence of the usual phospholIPid nitrogen bases, serine, ethanolamine, andCholine in these organisms.
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