Activity of bacterial lipases at chilling temperatures

Braun, Peggy G.; Balzer, G. B. rbezant; Fehlhaber, K.

doi:10.1006/fmic.2000.0393

Cited by 8 publications

(7 citation statements)

References 12 publications

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“…1992; Boor et al. 1998; Braun et al. 2001) and that can negatively affect the sensory properties of the final product (Wessels et al.…”

Section: Discussionmentioning

confidence: 99%

“…This difference can be related to the media, cheese or skim milk, or can depend on strain characteristics. Reduced quality in raw and processed milk may derive from the growth and metabolic activities of bacteria which produce proteolytic and lipolytic enzymes that can resist pasteurization and even ultra-high temperature (UHT) processing (Lund et al 1992;Boor et al 1998;Braun et al 2001) and that can negatively affect the sensory properties of the final product (Wessels et al 1989;García Armesto et al 1993;Santos et al 1996). In this work, the most important differences among the strains tested concerned casein degradation; in fact, proteolysis was more evident in skim milk inoculated with Serratia and Kluyvera strains.…”

Section: -Hydroxy-2-butanone Productionmentioning

confidence: 99%

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Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese)

et al. 2006

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Aims: To evaluate some physiological characteristics of the Enterobacteriaceae isolated from Pecorino cheese. Methods and Results: The production of organic acids, secondary volatile compounds, biogenic amines (BA) and the lipolytic and proteolytic activities of Citrobacter braakii, Enterobacter sakazakii, Escherichia coli, Kluyvera spp., Salmonella enterica ssp. arizonae and Serratia odorifera strains were determined in skim milk after 48 h of fermentation at 30°C. The proteolytic activity observed only in Ser. odorifera and Kluyvera spp. was confirmed by the peptide profiles of the pH 4·6‐insoluble fraction using RP‐HPLC; however, the lipase activity was evidenced in all the isolates of E. coli, Kluyvera spp. and Salm. enterica ssp. arizonae. During fermentation, all the strains utilized citric acid and produced significant quantities of putrescine followed by histamine, spermine and spermidine as well as acetic and lactic acid. Moreover, the major volatile compounds produced were ethanol, 2,3‐butanedione, 3‐hydroxy‐2‐butanone, 2‐heptanone and acetone. Conclusions: The Enterobacteriaceae of dairy origin possess many metabolic activities that could affect the sensory quality of the cheese in which they grow during ripening. Significance and Impact of the Study: The important physiological characteristics possessed by Enterobacteriaceae confirm the complexity of the microbiota of Pecorino Abruzzese cheese, which influences the typical sensory properties of this product.

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“…1992; Boor et al. 1998; Braun et al. 2001) and that can negatively affect the sensory properties of the final product (Wessels et al.…”

Section: Discussionmentioning

confidence: 99%

Section: -Hydroxy-2-butanone Productionmentioning

confidence: 99%

Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese)

et al. 2006

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“…1998), but only few characterized specific micro‐organisms and their respective enzymes. Braun et al. (2001) described lipases produced by species of Pseudomonas and Aeromonas that displayed lipolytic activity during storage at chilled temperatures.…”

Section: Discussionmentioning

confidence: 99%

“…Many reports explained the problems caused by thermalresistant proteases and lipases in milk processing (Dommett 1992;Craven and Macauley 1993;Boor et al 1998), but only few characterized specific micro-organisms and their respective enzymes. Braun et al (2001) described lipases produced by species of Pseudomonas and Aeromonas that displayed lipolytic activity during storage at chilled temperatures. Fernandez et al (1999) and Koka and Weimer (2000) characterized proteases produced by strains of Pseudomonas fluorescens that hydrolysed both as 1 , b and j caseins.…”

Section: Discussionmentioning

confidence: 99%

Identification of heat stable protease of Klebsiella oxytoca isolated from raw milk

Tondo

Lakus

Oliveira

et al. 2004

Lett Appl Microbiol

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Aims: The aim of this study was to identify and characterize heat stable proteinases of psychrotrophic proteolytic bacteria isolated from raw milk. Methods and Results: A strain of Klebsiella oxytoca producing a high proteolytic activity when cultured on milk was isolated. Maximum proteolytic activity was observed at the stationary phase during growth on milk or caseinpeptone broth. The bacterium demonstrated the capability to grow at 7°C, classified as psychrotrophic. The crude enzyme showed optimum activity at 37°C, and pH 5AE0 and 7AE0. The proteinase was very resistant to heat, maintaining 74% of initial activity after incubation at 142°C. Conclusions: A heat stable protease of a psychrotrophic strain of K. oxytoca was identified and partially characterized. Significance and Impact of the Study: Thermal stable proteases may constitute a serious problem to ultra-high temperature (UHT) processed milk, leading to undesirable physical and sensory alterations.

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“…Reversion to normal morphology and enzymatic activity occured within 24 h of subsequent aerobic incubation. Braun, Balzer, and Fehlhaber (2001) tested the lipolitic ability of three A. hydrophila strains at temperatures ranging from À2°C to +7°C over a period of 38 days. A decrease in storage temperature was associated with a significant reduction of enzyme activity but no complete inactivation even at À2°C; initial reactions of lipolitic ability occurred after 3 days.…”

Section: Characteristics Of a Hydrophilamentioning

confidence: 99%