Studies on degradation of fats by microorganisms. I. Preliminary investigations on enzyme systems involved in the spoilage of fats

Relationship of Microbial Activity to Changes in Lipids of Foods

“…freudenreichii to form peroxides suggests that lipoxidase-like activity is present. It has been reported that microorganisms produce lipoxidase (Mukherjee, 1951 ;Pukuba, 1952 ;Shimahara, 1966), but Tappel (1963 stated that there is no evidence for a microbial lipoxidase.…”

LIPOLYTIC ACTIVITY OF MICROORGANISMS AT LOW AND INTERMEDIATE TEMPERATURES. I. ACTION OF PSEUDOMONAS FLUORESCENS ON LARDa

“…The importance of lipolytic activity of microorganisms in meats, meat products, and dairy products held at low temperatures has been recognized for many years (5,6,7,9). Although there have been numerous investigations on various factors affecting the production of lipase by microorganisms, only a few have been concerned with the effects of temperature, Nashif and Nelson (10) found that Pseudomonas frag; had an optimum temperature around 15" C for lipase production and that several other Gram-negative bacteria produced maximum quantities of lipase around 20" C even though the optimum temperature for activity of the lipases was near 40" C (12).…”

Metabolic, Genomic, and Biochemical Analyses of Glandular Trichomes from the Wild Tomato SpeciesLycopersicon hirsutumIdentify a Key Enzyme in the Biosynthesis of Methylketones

“…Several studies in the 1950s through the 1970s investigating the role of microorganisms in the spoilage of fats attempted to elucidate the biosynthesis of methylketones in fungi (Mukherjee, 1951;Forney and Markovetz, 1971). In these experiments, Penicillium was grown in pure culture on individual fatty acids, and in each case the methylketone formed had one fewer carbon than the progenitor fatty acid.…”