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Factors influencing lipolysis by skim milk cultures of some psychrotrophic microorganisms

, : Factors influencing lipolysis by skim milk cultures of some psychrotrophic microorganisms. Australian Journal of Dairy Technology 38(3): 97-103

Pseudomonas fluorescens, Moraxella spp., Acinetobacter spp. and P. aeruginosa isolates from raw milk were cultured in sterile skim milk and the extracellular lipases present in crude form in the cell-free supernatants were examined. They hydrolyzed tributyrin, emulsified milk fat and cream at comparable rates under optimal conditions of pH 7.5-9.0 and C. Bile salts stimulated their lipolysis of milk fat, but had a variable influence on the lipolysis of cream. The effects of several other activators were also examined. NaCl to 2.18M reduced lipolysis by, on average, < 1/3. Certain metal ions at 2-10mM (i.e., Fe3+, Zn2+) were inhibitory, particularly to Acinetobacter lipases. EDTA caused irreversible loss of activity in the Acinetobacter preparations, whereas the activity of those of P. fluorescens and Moraxella was restored by Ca2+. The activities in P. fluorescens and Moraxella cultures were only partially (.ltoreq. .apprx. 60%) inactivated by heating at C for 30s. The lipase activity in a skim milk culture of the yeast Cryptococcus albidus had properties considerably different from those of the bacterial lipases.


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