リンブルガーチーズより分離した酵母のリパーゼの生産性と産出リパーゼの特徴〔英文〕

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In the present study the lipolytic properties of Candida mycoderma and Debaryomyces kloeckeri which were isolated from limburger cheese and the some properties of the lipases produced by these yeasts were investigated.Results obtained were as follows.(1) Both C. mycoderma and D. kloeckeri produced lipase; the optimum pH for the production of lipase by C. mycoderma or by D. kloeckeri was observed to be near 5.5 or near 7.0, respectively.From these facts it was suggested that these yeasts would produce lipase optimally in limburger cheese in relatively later stage of ripening.(2) Thin-layer chromatographic analysis showed that these lipases apparently hydrolyzed milk fat. Percentages of myristic, palmitic, palmitoleic, stearic and oleic acids in fatty acids liberated from milk fat by C. mycoderma were extremely differed from those in fatty acide liberated from milk fat by D. kloeckeri.(3) Both lipases of C. mycoderma and D. kloeckeri were most active at pH4.5 and reduced their activities when the reaction was moved from the optimum pH to the alkaline side. The optimum temperature for the activity of the lipase of C. mycoderma and that of D. kloeckeri were 35°C and 30°C, respectively.(4) By gel filtration of the lipase solutions of C. mycoderma and D. kloeckeri on Sephadex G-100, the ranges of the approximate molecular weights of lipase of C. mycoderma and these of D. kloeckeri were estimated to be 30, 000-38, 000 and 12, 000-21, 000, respectively.
社団法人日本畜産学会の論文

リンブルガーチーズより分離した酵母のリパーゼの生産性と産出リパーゼの特徴〔英文〕

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