Characterization of a highly thermostable extracellular lipase from Lactobacillus plantarum.
After screening for the presence of lipase activity in lactobacilli isolated from "chouriço", a traditional Portuguese dry fermented sausage, a strain of Lactobacillus plantarum (DSMZ 12028) was chosen for extracellular lipase characterisation and purification. Proteinase K did not significantly affect lipolytic activity, as opposed to trypsin, which completely eliminated this activity. Among NaCl, Ca2+, EDTA, BSA, glycerol, Mn2+ and Mg2+, only Mn2+ and Mg2+ stimulated the lipase. Purification by gel filtration chromatography and gel electrophoresis revealed four bands, between 98 and 45 kDa, all with lipolytic activity against olive oil.
Lopes
Maria de Fátima Silva
Mde F
Instituto de Biologia Experimental e Tecnológia, Oeiras, Portugal.
Leitão
Ana Lúcia
AL
Regalla
Manuela
M
Marques
J J Figueiredo
JJ
Carrondo
Manuel José Teixeira
MJ
Crespo
Maria Teresa Barreto
MT
D000818:Animals; D002850:Chromatography, Gel; D004587:Electrophoresis, Agar Gel; D019286:Endopeptidase K; D005285:Fermentation; D005516:Food Microbiology; D007778:Lactobacillus / Q000201:enzymology*; D008049:Lipase / Q000302:isolation & purification / Q000378:metabolism*; D008461:Meat Products / Q000382:microbiology*; D013552:Swine; D013696:Temperature; D014357:Trypsin
D008049:Lipase; D014357:Trypsin; D019286:Endopeptidase K