Acylglycerol Acylhydrolase (Lipase) Activities of Streptococcus lactis, Streptococcus cremoris, and Their Mutants

Kamaly, K.M.; Takayama, K.; Marth, Elmer H.

doi:10.3168/jds.s0022-0302(90)78671-7

Cited by 37 publications

(38 citation statements)

References 24 publications

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“…II). These findings were in agreement with the general findings that the esterolytic system of microbial enzymes is specific against short chain fatty acids [1,6,13]. Dupuis et al [5] have detected electrophoretically esterolytic activities of P. freudenreichii ssp.…”

Section: Resultssupporting

confidence: 82%

Purification and characterization of an intracellular esterase from Propionibacterium freudenreichii ssp. freudenreichii ITG 14

Kakariari¹,

Georgalaki²,

Kalantzopoulos³

et al. 2000

Lait

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-An intracellular esterase from Propionibacterium freudenreichii ssp. freudenreichii ITG 14 was purified by anion exchange and gel filtration chromatography. The enzyme had a molecular weight of 47 400 g . mol -1 as determined by gel filtration chromatography, with an optimum activity on α-naphthyl-acetate at pH 6.0 and at 65 °C, with K M = 1.2 mmol . L -1 . The esterase hydrolyzed synthetic substrates of low molecular weight (C2-C4), and among triglycerides only triacetin. Sulfhydryl group reagents and metal chelators had limited or no effect on enzyme activity; highest inhibition was observed with phenylmethylsulfonylfluoride (PMSF). Propionibacterium freudenreichii

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Section: Resultssupporting

confidence: 82%

Purification and characterization of an intracellular esterase from Propionibacterium freudenreichii ssp. freudenreichii ITG 14

Kakariari¹,

Georgalaki²,

Kalantzopoulos³

et al. 2000

Lait

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“…The optimum condition of this enzyme agreed well with those obtained from Streptococcus lactis [24], Lactobacillus [19] and Micrococcus [25], but disagreed with those of L. casei LLG [9] that showed three distinct esterases.…”

Section: Discussionsupporting

confidence: 67%

Culture conditions for the production of esterase from Lactobacillus casei CL96

Choi

Lee

2001

Bioprocess and Biosystems Engineering

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Culture conditions in growth and esterase production by a newly isolated Lactobacillus casei CL96 were investigated using a dextrose-free MRS medium supplemented with different sugars in a 2 l fermentor at different pHs (4.0±9.0) and temperatures (20±50°C). The optimal growth was obtained in basal MRS medium containing 1% (w/v) lactose at pH 7.0 and 30°C. The maximal esterase production was obtained intracellularly during the late logarithmic phase, but during the stationary phase, the esterase activity was released in the culture medium. The enzyme activity was maximal at pH 7.0 and 37°C. Among various substrates (C 2 ±C 16 ) tested, the highest activity was towards C 6 and C 8 . Though the enzyme was produced constitutively, the tributylin induced the enzyme production by 2.5 fold. L. casei CL96 esterase was very active at neutral pH and ambient temperature and might be suitable for biotechnological applications in the dairy industry.

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“…Free fatty acids X ± S e (µg·g -1 fat) C 2 4452.3 ± 225.60 C 4 6.38 ± 0.41 C 6 10.24 ± 0.34 C 8 12.27 ± 0.89 C 10 38.4 ± 2.85 C 12 29.6 ± 1.11 C 14 73.00 ± 0.90 C 16 203.6 ± 17.67 C 18 36. A. Reguła compounds.…”

Section: Resultsmentioning

confidence: 99%

“…Both fresh yogurt and bioyogurt were characterized by an increase in the content of these acids ranging from 19.5-164%, while kefir and sour milk contained 13.5-89% less of the same acids in comparison with raw milk. Kamaly et al [8] reported that lipases of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp.…”

mentioning

confidence: 99%

Free fatty acid profiles of fermented beverages made from ewe’s milk

Reguła

2007

Lait

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-The aim of the present study was to estimate the level of the free fatty acids (FFA) in fermented beverages (yogurt, bioyogurt, sour milk and kefir) made from ewe's milk. Identification and quantification of FFA were performed by gas chromatography. It was found that FFA content in the fermented beverages was significantly affected by the kind of starter culture. Yogurt, as well as bioyogurt, possessed more lauric, myristic, palmitic, stearic and oleic acids than kefir and sour milk. The inverse trend was found for acetic acid level. In the beverages produced using mesophilic cultures the amount of this compound was higher than in beverages containing thermophilic bacteria. Due to the fact that acetic acid was predominant among FFA, the highest total FFA was found for kefir and sour milk. It was also observed that the amount of most of the FFA on the last day of the storage period was lower than on the first day of analysis. Résumé -Profils des acides gras libres dans les laits fermentés au lait de brebis. Le but de la présente étude était d'estimer le niveau des acides gras libres (AGL) dans des boissons fermentées (yaourt, bioyogourt, lait caillé et kéfir) au lait de brebis. L'identification et la quantification de AGL ont été réalisées par chromatographie en phase gazeuse. On a constaté que le type de ferment lactique affectait de manière significative le contenu en AGL dans les boissons fermentées. Le yaourt aussi bien que le bioyogourt présentait une quantité plus importante d'acides laurique, myristique, palmitique, stéarique et oléique que le kéfir et le lait caillé. La tendance inverse a été trouvée pour le niveau d'acide acétique. Dans les boissons qui ont été produites en utilisant la culture mésophile, la quantité de ce composé était plus élevée que dans les boissons qui contenaient les bactéries thermophiles. Étant donné que l'acide acétique était prédominant parmi les AGL, la quantité la plus importante d'AGL a été trouvée pour le kéfir et le lait caillé. On a également observé que la plupart des AGL était trouvée en plus faible quantité le dernier jour de la période de stockage par rapport au premier jour de l'analyse.

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Acylglycerol Acylhydrolase (Lipase) Activities of Streptococcus lactis, Streptococcus cremoris, and Their Mutants

Cited by 37 publications

References 24 publications

Purification and characterization of an intracellular esterase from Propionibacterium freudenreichii ssp. freudenreichii ITG 14

Purification and characterization of an intracellular esterase from Propionibacterium freudenreichii ssp. freudenreichii ITG 14

Culture conditions for the production of esterase from Lactobacillus casei CL96

Free fatty acid profiles of fermented beverages made from ewe’s milk

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