Authors: Katz M.¹; Medina R.²; Gonzalez S.²; Oliver G.³

Source: Journal of Food Protection®, Volume 65, Number 12, 1 December 2002 , pp. 1997-2001(5)

Publisher: International Association for Food Protection

Abstract:

In the present work, we report on the esterase and lipase activities of lactic acid bacteria representing the genera Lactococcus, Leuconostoc, Lactobacillus, and Enterococcus isolated from ewe's milk and cheeses. Esterase activity was studied using - and -naphthyl derivatives of 2 to 12 carbon atoms and postelectrophoretic detection. The lactic acid bacteria evaluated had intracellular esterase activities, which preferentially degraded the - and -naphthyl derivatives of 2 to 6 carbon atoms. By studying postelectrophoretic patterns, it was found that some strains presented more than one esterase. Lactobacillus plantarum O236 showed four enzymes that hydrolyze carboxyl ester linkages with different specificity. Lipase activity was studied in intracellular and extracellular fractions using tributyrin, tricaprylin, triolein, and milk fat as substrates. The intracellular and extracellular fractions of Leuconostoc mesenteroides O257, Lactobacillus plantarum O236, and Lactobacillus acidophilus O177 were able to hydrolyze tributyrin. L. plantarum O186, L. acidophilus O252, Enterococcus faecium O174 and O426, and Enterococcus faecalis Ov409 showed lipase activity associated with the intracellular fraction on tributyrin. Lactococcus lactis O233, L. plantarum O155, and Lactobacillus casei O190 did not hydrolyze triglycerides. Not all strains that showed esterase activity exhibited high activity on triglycerides. Esterase and lipase activities were species- and strain-specific. Wide variations in activity between strains highlight the need for selecting appropriate starters to produce enzyme-modified cheese as well as accelerated ripened cheese.

Document Type: Research article

Affiliations: 1: Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, 4000-Tucumán, Argentina, and Facultad de Ciencias Naturales, Universidad Nacional de Salta, Salta, Argentina 2: Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, 4000-Tucumán, Argentina, and Instituto de Microbiología, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Argentina 3: Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, 4000-Tucumán, Argentina

Publication date: 2002-12-01

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