Saber, W. (2004). INDUCED FORMATION AND CHARACTERIZATION OF A LIPASE PRODUCED FROM Lactobacillus plantarum AND ITS USES FOR HYDROLYSIS OF SOME OILS AND FATS.. Journal of Food and Dairy Sciences, 29(12), 7095-7105. doi: 10.21608/jfds.2004.240586
W. I. A. Saber. "INDUCED FORMATION AND CHARACTERIZATION OF A LIPASE PRODUCED FROM Lactobacillus plantarum AND ITS USES FOR HYDROLYSIS OF SOME OILS AND FATS.". Journal of Food and Dairy Sciences, 29, 12, 2004, 7095-7105. doi: 10.21608/jfds.2004.240586
Saber, W. (2004). 'INDUCED FORMATION AND CHARACTERIZATION OF A LIPASE PRODUCED FROM Lactobacillus plantarum AND ITS USES FOR HYDROLYSIS OF SOME OILS AND FATS.', Journal of Food and Dairy Sciences, 29(12), pp. 7095-7105. doi: 10.21608/jfds.2004.240586
Saber, W. INDUCED FORMATION AND CHARACTERIZATION OF A LIPASE PRODUCED FROM Lactobacillus plantarum AND ITS USES FOR HYDROLYSIS OF SOME OILS AND FATS.. Journal of Food and Dairy Sciences, 2004; 29(12): 7095-7105. doi: 10.21608/jfds.2004.240586
INDUCED FORMATION AND CHARACTERIZATION OF A LIPASE PRODUCED FROM Lactobacillus plantarum AND ITS USES FOR HYDROLYSIS OF SOME OILS AND FATS.
Microbiol. Dept. Soils, Water and Environ. Res. Inst.,A.R.C., Giza, Egypt.
Abstract
Lactobacillus p/antarum was used for lipase (Glycerol-ester hydrolase EC 3.1.1.3) production and the results revealed that: Maximum enzyme productivity was obtained in the third day of incubation, with glucose, peptone and olive oil as carbon, nitrogen and lipid sources, which induced the enzyme biosynthesis. pH 6.0 and 30 and 35 ·C were found as the best environmental conditions used for maximum enzyme production. pH 7.5, 30 and 35 ·C were found as the pH and temperature optima for enzyme activity. The enzyme protein showed highest or completely stable in the pH range between 5.5 to 9.5. Also, the enzyme showed completely stable up to 75 'c. This means that this enzyme is a thermostable one and alkaline in its nature. K- +, Ca+2 and Mg+2 ions activated the enzyme protein which stimulated its activity, but, Hg +2 and Cu +2 inactivated it. Bile salts reduced the enzyme activity especially in their higher concentration. The enzyme was successfully to hydrolyzed all tested substrates, but with different extent. The enzyme hydrolyzed vegetable oil with highest degree of hydrolysis than other lipids. The enzyme also successfully to hydrolyzing olive oil, coconut oil, palm oil and butter oil with highest degree of hydrolysis reached 66, 68.5, 26.4 and 58.9 %, respectively. This means that the preparations of this enzyme are commercially available in food processing especially, cheese ripening such as cheddar cheese.
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