Production and properties of pencillium roqueforti lipase
TL;DR: A Penicillium roqueforti strain produced maximal amounts of lipase when grown in 0.5% casitone-1% Proflo broth, pH 5.5, at 27°C, and was thermolabile, being inactivated completely within 10 min at 50°C.
Abstract: SUMMARY: A Penicillium roqueforti strain produced maximal amounts of lipase when grown in 0.5% casitone-1% Proflo broth, pH 5.5, at 27°C. Addition of butteroil, com oil or olive oil to the growth medium inhibited the lipase production. Under pH stasis the partially purified lipase of P. roqueforti had an optimum pH of 8.0 and an optimum temperature of 37°C. Maximum lipolytic activity occurred with 5% butteroil emulsion as the substrate. Manganese chloride and magnesium chloride stimulated the enzyme activity. Calcium, sodium and potassium sale had no appreciable effect on lipolysis; silver, mercury and zinc salts were inhibitory. The lipase was thermolabile, being inactivated completely within 10 min at 50°C. The lipase hydrolyzed tributyrin, tricaprylin, tricaprin, tripropionin and triolein in decreasing order.
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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.
Abstract: 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. Microbial lipases have been used in detergents, pharmaceuticals, cosmetics, leather processing, production of aliphatic acids, and in the treatment of domestic and industrial wastes. Manufacturers offer lipolytic enzymes in powder form free of other enzymes, and sometimes they are microencapsulated for specialized applications.
164 citations
01 Jan 1993
TL;DR: The production of surface mould-ripened soft cheeses, such as Camembert, was limited to France for a long time, but in recent years many countries have developed the production of such cheeses.
Abstract: Mould-ripened cheeses represent a small proportion of world cheese production. However, these cheeses are becoming increasingly popular with consumers and there is an increasing demand for them. Blue-veined cheeses have long been produced in various countries; Roquefort, Gorgonzola, Stilton and Danish Blue are typical examples. The production of surface mould-ripened soft cheeses, such as Camembert, was limited to France for a long time, but in recent years, many countries have developed the production of such cheeses.
152 citations
TL;DR: Ovine milk fat yielded a substantially greater concentration of butanoic acid than did bovine or caprine milk fats when it was hydrolyzed by porcine pancreatic lipase.
143 citations
TL;DR: The ripening of blue and Roqueforts cheeses is accomplished by the concerted and controlled actions of enzymes of the mold Penicillium roqueforti, and the properties and effects of the enzymes involved in flavor development are reviewed.
Abstract: The ripening of blue and Roquefort cheeses is accomplished by the concerted and controlled actions of enzymes of the mold Penicillium roqueforti. The properties and effects of the enzymes involved in flavor development (i.e., proteases, lipase and beta-ketoacid decarboxylase) are reviewed. The metabolic activities of both spores and mycelia of P. roqueforti in relation to fatty acid metabolism and flavor generation are discussed. The chemical composition of blue cheese flavor and the simulation of this flavor by fermentation and formulation are briefly surveyed. Some nutritional aspects of blue cheese are cited.
139 citations
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.
Abstract: Enzymic hydrolysis of milk lipids to free fatty acids and partial glycerides has both beneficial and detrimental effects. Free fatty acids contribute to the desirable flavour of milk and milk products but, when present in high concentrations as a result of excessive lipolysis, can impart rancid off-flavours to the product.
138 citations