title: Effect of growth temperature on hydrolytic and esterifying activities from pseudomonas fragi CRDA 037 grown on whey
abstract: The production of hydrolytic and esterifying activities of Pseudomonas fragi CRDA 037 grown on a whey-based medium was investigated at different temperatures over time. The optimal temperature was found to be critical and different for the production of both activities. The highest hydrolytic activity was detected with bacteria cultivated at between 24 degrees C (149.2 U/liter) and 27 degrees C (133.8 U/liter), while the highest production of ethyl valerate (esterifying activity) was observed by using biomass grown at 15 degrees C (0.75 U/liter). When the fermentation temperature was increased, the incubation time necessary to reach the maximal concentration of both activities was reduced. Studies of the thermostability of both activities showed that the hydrolytic activity was more stable than the esterifying activity at 15 and 24 degrees C. Statistical analysis allowed the determination of the equations that predicted the production of hydrolytic and esterifying activities as a function of time and growth temperature. The optimal assay temperatures for the hydrolytic and esterifying activities were 37 degrees C and 12 to 15 degrees C, respectively.
authors.affiliation: Bio-Ingredients Section, Food Research and Development Center, Agriculture and Agri-Food Canada, St.-Hyacinthe, Quebec, Canada J2S 8E3.
authors.initials: E
authors.lastname: Fonchy
authors.initials: A
authors.lastname: Morin
authors.initials: N
authors.lastname: Rodrigue
authors.initials: B
authors.lastname: Muller
authors.initials: P
authors.lastname: Chalier