Factors affecting growth and lipase production by meat lactobacilli strains and Brochothrix thermosphacta.
Lipolytic activity of lactobacilli strains and Brochothrix thermosphacta was cell-related; no significant activity was found in the supernatant fluids. Most lipase was produced during the logarithmic phase of growth and was greatly affected by growth conditions. The optimal temperatures for growth and lipase production were respectively 24 degrees C for B. thermosphacta and 30 degrees C for lactobacilli. For all strains, an initial pH of around 7.0 for the medium and low glucose concentration stimulated lipase production. Tributyrin inhibited both growth and lipase production at a concentration of 0.1% for B. thermosphacta or 1% for lactobacilli. Butyric acid (0.1%) and anaerobic culture inhibited lipase production by B. thermosphacta while these two factors had no effect on enzyme production by lactobacilli.
Papon
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M
Station de Recherches sur la Viande, INRA, Theix, Ceyrat, France.
Talon
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R
D000818:Animals; D003470:Culture Media; D005516:Food Microbiology; D005947:Glucose / Q000378:metabolism; D006094:Gram-Positive Bacteria / Q000201:enzymology / Q000254:growth & development*; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000201:enzymology / Q000254:growth & development*; D008049:Lipase / Q000096:biosynthesis*; D008460:Meat; D013696:Temperature
D003470:Culture Media; D008049:Lipase; D005947:Glucose