Factors affecting growth and lipase production by meat lactobacilli strains andBrochothrix thermosphacta

摘要

Lipolytic activity of lactobacilli strains andBrochothrix thermosphactawas cellrelated; 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°C forB. thermosphactaand 30°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 forB. thermosphactaor 1 for lactobacilli. Butyric acid (0‐1) and anaerobic culture inhibited lipase production byB. thermosphactawhile these two factors had no effect on enzyme production by lacto