Comparison of lipolytic activity of yeast strains isolated from Rokpol cheese

• Autorzy: Szoltyski M. , Juszczyk P. , Czajgucka A. , Zarowska B. , Dabrowska A. , Polomska X. , Babij K. , Wojtatowicz J. , Chrzanowska J.

Warianty tytułu

PL

Porównanie aktywności lipolitycznej szczepów drożdży wyizolowanych w serach rokpol

• Języki publikacji: EN

Abstrakty

EN

Lipolytic activity of seven yeast strains: Candida famata MI1a, C. intermedia BI2a, C. kefyr PII1b, C. sphaerica FII7a, Geotrichum penicillatum EII6a, Saccharomy- ces kluyveri BII3a and Yarrowia lipolytica PII6a was investigated. These strains represen­ting yeast species occurring in mould cheese Rokpol are potential cheese co-starters. The extra and intracellular lipolytic activity of the yeast was analyzed against tributyrine and p-nitrophenyl derivatives of fatty acids. Also their ability to hydrolyze bovine milk fat was assayed. It was shown that generally activity of extracellular yeast lipases were higher than of intracellular enzymes. The most lipolytic were strains Y. lipolytica PII6a and C. sphaeri- ca FII7a, which preferentially hydrolyzed butyrate p-nitrophenyl derivative and release the highest amounts of oleic acid from milk fat.

PL

W pracy analizowano aktywność lipolityczną siedmiu szczepów drożdży Candida famata MI1a, C. intermedia BI2a, C. kefyr Plllb, C. sphaerica FII7a, Geotrichum penicillatum EII6a, Saccharomyces kluyveri BII3a i Yarrowia lipolytica PII6a wyizolow­anych z serów pleśniowych. Szczepy te mogą zostać wykorzystane jako potencjalne kultury starterowe wspomagające produkcję serów. Aktywność zewnątrz- i wewnątrzkomórkowych lipaz pochodzących od tych drobnoustrojów oznaczana była wobec tributyryny i p-nitro- fenylowych pochodnych kwasów tłuszczowych. Oznaczano także zdolność tych enzymów do hydrolizy tłuszczu mlecznego. Wykazano, że aktywność lipaz zewnątrzkomórkowych jest wyższa w porównaniu z lipazami wewnątrzkomórkowymi. Najwyższe aktywności li- polityczne oznaczono dla szczepów Y. lipolytica PII6a i C. sphaerica FII7a, które prefer­encyjnie hydrolizowały maślan p-nitrofenylu i uwalniały z tłuszczu mlecznego najwyższą ilość kwasu oleinowego.

Słowa kluczowe

EN

yeast; lipase; lipolytic activity; yeast strain; isolation; Rokpol cheese; milk fat; hydrolysis

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Biotechnologia
• Rocznik: 2012
• Tom: 11
• Numer: 2
• Opis fizyczny: p.27-37,fig.,ref.

Twórcy

autor

Szoltyski M.

• Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-640 Wroclaw, Poland

autor

Juszczyk P.

• Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-640 Wroclaw, Poland

autor

Czajgucka A.

• Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-640 Wroclaw, Poland

autor

Zarowska B.

• Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-640 Wroclaw, Poland

autor

Dabrowska A.

• Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-640 Wroclaw, Poland

autor

Polomska X.

• Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-640 Wroclaw, Poland

autor

Babij K.

• Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-640 Wroclaw, Poland

autor

Wojtatowicz J.

• Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-640 Wroclaw, Poland

autor

Chrzanowska J.

• Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-640 Wroclaw, Poland

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