title: Characterization of a highly thermostable extracellular lipase from Lactobacillus plantarum.
abstract: 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.
authors.affiliation: Instituto de Biologia Experimental e Tecnológia, Oeiras, Portugal.
authors.forename: Maria de Fátima Silva
authors.initials: Mde F
authors.lastname: Lopes
authors.forename: Ana Lúcia
authors.initials: AL
authors.lastname: Leitão
authors.forename: Manuela
authors.initials: M
authors.lastname: Regalla
authors.forename: J J Figueiredo
authors.initials: JJ
authors.lastname: Marques
authors.forename: Manuel José Teixeira
authors.initials: MJ
authors.lastname: Carrondo
authors.forename: Maria Teresa Barreto
authors.initials: MT
authors.lastname: Crespo
mesh_terms: 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
chemical_list: D008049:Lipase; D014357:Trypsin; D019286:Endopeptidase K