Characterization and Application of Lipase 39-A from Cryptococcus flavescens for Cheese Flavoring

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概要

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• Yeast strain 39-A was isolated as a lipase producer from the digestive juice of Nepenthes ventricosa. The yeast was identified as Cryptococcus flavescens by morphological tests and comparative 26S rDNA-D1/D2 and ITS-5.8S rDNA gene sequence analysis. The lipase from strain 39-A was purified from a culture filtrate by (NH4)2SO4 precipitation, and by chromatography with CM-Toyopearl 650M, Butyl-Toyopearl 650M, and Toyopearl HW-55. The purified enzyme appeared as a single band with 34 kDa on SDS-PAGE. The optimum temperature and pH were approximately 30°C and 7.0, respectively. The fatty acid specificity in milk triglyceride was similar to that of Lipase PGET, a pregastric esterase with short-chain fatty acid specificity in triglycerides. Lipase addition during the mozzarella cheese-making process produced a favorable cheese flavor. These results show that the lipase produced by C. flavescens 39-A has the potential to replace pregastric esterase in the dairy industry.

著者

• ESAKI Hideo

  Department of Food and Nutrition, Sugiyama Jogakuen University

• Mase Tamio

  Department Of Human Nutrition Sugiyama Jogakuen University

• Kato Yoshiho

  Department Of Human Nutrition School Of Life Studies Sugiyama Jogakuen University

• IKEDA Yui

  Department of Human Nutrition, Sugiyama Jogakuen University

• ASANO Kana

  Department of Human Nutrition, Sugiyama Jogakuen University

• ISSHIKI Shinobu

  Department of Human Nutrition, Sugiyama Jogakuen University

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• Characterization and Application of Lipase 39-A from Cryptococcus flavescens for Cheese Flavoring
• Characterization and Application of Lipase 39-A from Cryptococcus flavescens for Cheese Flavoring

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