酪農用乳酸菌の脂肪分解に関する研究-1-乳酸菌菌体の各種脂肪懸濁液に対する分解活性について

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(1) Twelve strains of dairy lactic acid bacteria were used in these experiments, and their lipolytic actions were detected qualitatively on the agar plates in which the pigmentstained fats had been suspended. It was found of these strains that four strains of Lactobacillus, two of Streptococcus, and one of Leuconostoc changed colours of Nile bluestained fats very weakly. When tributyrin was suspended on the plates, clear rings appeared around colonies of all strains. (2) Eight strains were grown at appropriate temperatures for 48 hours. These cells were washed with phosphate buffer after harvesting, and suspended in the buffer. Tributyrin, butterfat and olive oil were used as fat emulsions. Liberated acids were titrated with N/50 NaOH after shaking the reaction mixtures at 37°C for a given times. The amounts of titratable acids liberated from tributyrin emulsion by these cells were much more than those from the other two emulsions. The cell suspension of Micrococcus luteus formed more remarkable amounts of acids than the other strains. It was suggested from these results that all strains liberated titratable acids from three fat emulsions.
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