Factors Influencing the Production and Activity of aStreptococcus thermophilusLipase

摘要

ABSTRACTThe cells from 32 strains were disrupted by pressure. All the strains except two showed lipase activity. Optimum temperature for lipase production was 44°C. Production of lipase was inhibited by addition of butter oil (29), milk (41) and casein (12) and stimulated by soybean oil (39), cream (27) and corn oil (21) to the medium. The enzyme was stable when stored at 37°C and 45°C for 1 wk. The enzyme was partially inactivated by pasteurization treatment (65°C/30 min). Optimum temperature and pH for lipase activity was 45°C and 9.0, respectively. The enzyme was relatively more active toward tributryin than toward natural li