The Formation of Volatile Fatty Acids by Lactic Acid Bacteria:II. Lipolytic Activities of Lactic Acid Bacteria for Starter Use and Bacterial Strains Isolated from Commercial Cheeses
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Six strains of lactic acid bacteria preserved and used as starter in the laboratory and a mixed strains of Hansen's starter culture were investigated for their lipolytic activities. All the strains tested did not appreciably activate both extra- as well as intracellular lipase.Bacterial strains isolated from two samples each of commercial Cheddar, Edam and Gouda cheese were also tested their lipase activities. Of eleven strains isolated, six were nonlipolitic strains belonging to Bacillus genus, and two strains of Achromobacter genus were found to activate lipase systems both extra- and intracellularly. However, total volatile fatty acid (VFA) contents of cheese sources from which Achromobacter had been isolated, were not significantly higher than those of other cheese samples.As a result of the investigation, it was concluded that the VFA formation by starter culture might not be traced up to lipase of lactic acid bacteria, and also that the sole of lipase activities elaborated by organism in Cheddar, Edam or Gouda cheese was less important to the accumulation of VFA in those cheeses.
- 公益社団法人 日本畜産学会の論文
公益社団法人 日本畜産学会 | 論文
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