Esterolytic and lipolytic activities of mesophilic and thermophilic lactobacilli

Italian Journal of Food Science

Volumn 8, Issue 2, 1996, Pages 127-135

  Gobbetti, M ^a   Fox, P F ^b   Stepaniak, L ^c  

^a UNIVERSITY OF PERUGIA   (Italy)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Esterase; Lactobacillus; Lipase

Indexed keywords

LACTOBACILLUS;

EID: 0030540425     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (35)

1. Bacon, C., Wilkinson, M., Jennings, P. V., Fhaolain, I. N. and O'Cuinn, G. 1993. Purification and characterization of an aminotripeptidase from cytoplasm of Lactococcus lactis subsp. cremoris AM2. Int. Dairy J. 3:163.
2. Bardi, L., Dell' Oro, V. and Delfini, C. 1992. Esterase activity in wine yeast. Riv. Vinic. Enol. 45:17.
3. Bhowmik, T. and Marth, E.H. 1990. Role of Micrococcus and Pediococcus species in cheese ripening: a review. J. Dairy Sci. 73:859.
4. Bradford, M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72:248.
5. Coolbear, T., Holland, R. and Crow, V. L. 1992. Parameters affecting the release of cell surface components and lysis of Lactococcus lactis subsp. cremoris. Int. Dairy. J. 2:213.
6. Crow, V. L. and Thomas, T. 1982. D-Tagatose 1,6-diphosphate aldolase from lactic streptococci: purification, properties and use in measuring intracellular tagatose 1,6-diphosphate. J. Bacteriol. 151:600.
7. Crow, V.L., Holland, R. and Coolbear, T. 1993. Comparison of subcellular fractionation methods for Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris. Int. Dairy J. 3:599.
8. Crow, V.L., Holland, R., Pritchard, G.G. and Coolbear, T. 1994. The diversity of potential cheese ripening charateristics of lactic acid starter bacteria: II. The levels and subcellular distributions of peptidase and esterase activities. Int. Dairy J. 4:723.
9. Demoraes, J. and Chandan, R.C. 1982. Factors influencing the production and activity of a Streptococcus thermophilus lipase. J. Food Sci. 47:1579.
10. Dovat, A.M., Reinbold, G.W., Hammond, E.G. and Vedamuthu, R. 1970. Lipolytic and proteolytic activity of enterococci and lactic group streptococci isolated from young Cheddar cheese. J. Milk Food Technol. 33:365.
11. El Soda, M. and Ezzat, N. 1993. Peptidase and esterase activities from mutant strain of Lactobacillus casei. Nahrung. 37:321.
12. El Soda, M., Korayem, M. and Ezzat, N. 1986. The esterolytic and lipolytic activities of lactobacilli. III. Detection and characterization of the lipase system. Milchwissenschaft. 41:353.
13. El Soda, M., El Wahab H.A., Ezzat, N., Desmazeaud, M.J. and Ismail, A. 1986. The esterolytic and lipolytic activities of the lactobacilli. II. Detection of the esterase system of Lactobacillus helveticus. Lactobacillus bulgaricus, Lactobacillus lactis and Lactobacillus acidophilus. Le Lait. 66:431.
14. Ezzat, N., El Soda, M, El Shafei, H. and Olson, N.F. 1993. Cell wall-associated peptide hydrolase and esterase activities in several cheese-related bacteria. Food Chem. 48:23
15. Fox, P.F. and Stepaniak, L. 1983. Isolation and some properties of extracellular heat-stable lipases from Pseudomonas fluorescens strain AFT 36. J. Dairy Res. 50:77.
16. Fox, P.F. and Guinee, T.P. 1987. Italian cheeses. In "Cheese: Chemistiy, Physics and Microbiology" vol. 2 P.F. Fox (Ed.). p. 221. Elsevier Applied Science, London.
17. Fox, P.F. and Stepaniak, L. 1993. Application of enzymes in cheese technology. Int. Dairy J. 3:509.
18. Gobbetti, M., Smacchi, E., Fox, P. F., Stepaniak, L. and Corsetti, A. 1996. The sourdough microflora. Cellular localization and characterization of proteolytic enzymes in lactic acid bacteria. Food Sci. Technol. in press.
19. Goullet, P. and Picard, B. 1990. Characterization of Enterobacteria by esterase specific-activity profiles. J. Gen. Microbiol. 136:431.
20. Hinrichen, L.L., Montel, M.C. and Talon, R. 1994. Proteolytic and lipolytic activities of Micrococcus roseus (65), Halomonas elongata (16) and Vibrio sp. (168) isolated from Danish bacon curing brines. Int. J. Food Microbiol. 22:115.
21. Huang, H.T. and Dooley, J.G. 1976. Enhancement of cheese flavors with microbial esterase. Biotechnol. Bioeng. 18:909.
22. Kamaly, K.M., El Soda, M. and Marth, E.H. 1988. Esterolytic activity of Streptococcus lactis, Streptococcus cremoris and their mutants. Milchwissenschaft. 43:346.
23. Kamaly, K. M. and Marth, E.H. 1989. Enzyme activities of lactic streptococci and their role in maturation of cheese: a review. J. Dairy Sci. 72:1945.
24. Khalid, N. M. and Marth, E. H. 1990. Lactobacilli - Their enzymes and role in ripening and spoilage of cheese: a review. J. Dairy Sci. 73:2669.
25. Khalid, N.M., El Soda, M. and Marth, E.H. 1990. Esterases of Lactobacillus helveticus and Lactobacillus delbrueckii subsp. bulgaricus. J. Dairy Sci. 73:2711.
26. Lawrence, R.C. 1967. Microbial lipases and related esterases. I. Detection, distribution and production of microbial lipases. Dairy Sci. Abstr. 1:1.
27. Lee, S.Y. and Lee, B. 1990. Esterolytic and lipolytic activities of Lactobacillus casei subsp. casei LLG. J. Food Sci. 55:119.
28. McKay, A.M. 1993. Microbial carboxylic ester hydrolases (EC 3.1.1) in food biotechnology. Lett. Appl. Microbiol. 16:1.
29. McSweeney, P.L.H., Fox, P.F., Lucey, J.A., Jordan, K.N. and Cogan, T.M. 1993. Contribution of indigenous microflora to the maturation of Cheddar cheese. Int. Dairy J. 3:613.
30. Morichi, T., Sharpe, M.E. and Reiter, D. 1968. Esterase and other soluble proteins of some lactic acid bacteria. J. Gen. Microbiol. 53:405.
31. Piatkiewicz, A. 1987. Lipase and esterase formation by mutants of lactic acid streptococci and lactobacilli. Milchwissenschaft. 42:561.
32. Singh, A., Srinivasan, R.A. and Dudani, T. 1973. Studies on exocellular and endocellular lipases of some of the lipolytic bacteria. Milchwissenschaft. 28:164.
33. Tsakalidou, E., Zoidou, E. and Kalantzopoulos. G. 1992. Esterase activities of cell-free extracts from strains of Lactococcus lactis subsp. lactis isolated from traditional Greek cheese. J. Dairy Res. 59:111.
34. Umemoto, Y. and Sato, Y. 1975. Lipolysis of lactic acid bacteria recognized through colour of dye - stained butter fats on double - layered agar plates. Milchwissenschaft. 30:591.
35. Yu, J.H. 1986. Studies on the extracellular and intracellular lipase of Lactobacillus casei. I. On the patterns of free fatty acids liberated from milk fat reacted by these lipases. Korean J. Dairy Sci. 8:167.