Application of Lipolytic Enzymes to Flavor Development in Dairy Products

Arnold, R.G.; Shahani, K. M.; Dwivedi, Basant K.

doi:10.3168/jds.s0022-0302(75)84692-3

Cited by 125 publications

(32 citation statements)

References 45 publications

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“…These enzymes are of particular importance because they specifically hydrolyze fats and oils, which can be of great interest for the treatment of effluents with high fat content (Iwai and Tsujisaka, 1974). Their use reduces the levels of suspended solids and lipids, enabling better operating conditions in the anaerobic treatment and freeing up piping from oily films, increasing the useful life of equipment (Brockerhoff and Jensen, 1974;Arnold et al, 1975;Hasan et al, 2006;Gupta et al, 2012;Chen et al, 2012;Nascimento et al, 2013;Silalahi et al, 2014). The objective of this work was therefore to isolate microorganisms with the potential of producing lipases, which could be used in waste water treatment systems.…”

Section: Introductionmentioning

confidence: 99%

Selection of filamentous fungi producing lipases from residual waters of slaughterhouses

Onofre¹,

Abatti²,

Refosco³

et al. 2017

Afr. J. Biotechnol.

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The exploration and use of lipases produced by microorganisms are in line with societal concerns since they provide clean development options within the standards of environmental sustainability. The objective of this work was therefore to isolate microorganisms with the potential of producing lipases, which could be used in the waste water treatment systems of slaughterhouse units. Waste water samples were collected from the treatment lagoons of a poultry slaughterhouse. The PCA culture medium was used for the isolation of fungi. The pH was adjusted to 6.5 and autoclaved at 1 atm of pressure, for a time of 30 min. The isolated and purified colonies were evaluated in order to obtain lipase producing strains. The results obtained in this study enabled the conclusion that the waste water produced in slaughterhouse has a high microbial load, highlighting bacteria with 6.8 × 10 . Out of this microbial population, six species of lipase producing fungi were isolated, with the fungi Aspergillus flavus and Aspergillus terreus being those that obtained the highest enzymatic indices.

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Section: Introductionmentioning

confidence: 99%

Selection of filamentous fungi producing lipases from residual waters of slaughterhouses

Onofre¹,

Abatti²,

Refosco³

et al. 2017

Afr. J. Biotechnol.

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“…Various microbial lipases are produced on an industrial scale for purposes such as ester synthesis and fat splitting (Godfrey and West, 1996). In the dairy industry, lipases are used for flavor development in specific types of cheese, flavor enhancement, acceleration of cheese ripening, and production of cheese-like products (Arnold et al, 1975). Milk fat contains various lipids, with > 98% consisting of triglycerides, and the free fatty acids in cheese released from milk fat can contribute directly to its flavor.…”

Section: Introductionmentioning

confidence: 99%

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

Mase

Asano

Ikeda

et al. 2013

FSTR

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“…In the dairy industry, lipases are used for flavor development in specific cheese types, flavor enhancement, acceleration of the cheese ripening process, and for the production of cheese-like products (Arnold et al, 1975). In particular, pregastric esterase (Kwak et al, 1989) is an important lipase for the production of enzyme-modified cheese (EMC) which is used to formulate foods which require a cheese flavor.…”

Section: Introductionmentioning

confidence: 99%

Characterization of a Lipase from Sporidiobolus pararoseus 25-A Which Produces Cheese Flavor

Mase

Sonoda

Morita

et al. 2010

FSTR

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A lipase from a Sporidiobolus pararoseus strain was purified from culture filtrate by (NH 4 ) 2 SO 4 precipitation, and DEAE-Toyopearl 650M, Butyl-Toyopearl 650M, and Toyopearl HW-55 chromatography. The purified enzyme appeared as a single band with a molecular mass of 37 kDa by SDS-PAGE. The optimum temperature and pH were approximately 60℃ and 6.0, respectively. The specificity toward triglyceride was similar to that of pregastric esterase Lipase PGE T . Addition of the lipase during the mozzarella cheese-making process produced a strong cheese flavor. Taken together, the lipase produced by S. pararoseus is considered a potential replacement of pregastric esterase in the dairy industry.Keywords: Sporidiobolus pararoseus, extracellular lipase, flavor enhancement, cheese making *To whom correspondence should be addressed. E-mail: tmasej28@sugiyama-u.ac.jp IntroductionLipases (EC 3.1.1.3, triacylglycerol lipase) are enzymes that catalyze the hydrolysis of triacylglycerol and are widely found in animals, plants, and microorganisms. In the dairy industry, lipases are used for flavor development in specific cheese types, flavor enhancement, acceleration of the cheese ripening process, and for the production of cheese-like products (Arnold et al., 1975). In particular, pregastric esterase (Kwak et al., 1989) is an important lipase for the production of enzyme-modified cheese (EMC) which is used to formulate foods which require a cheese flavor. The short-chain fatty acids released by pregastric esterase not only function as flavor components themselves, but also serve as precursors for other flavor components. However, the fatty acid specificity of microbial lipases is different from that of pregastric esterase (Kanizawa et al., 1982). We were therefore interested in identifying a microbial lipase with qualities similar to pregastric esterase. In this study, we purified and characterized the extracellular lipase produced by S. pararoseus 25-A, and examined the possibility that it could serve as a replacement of pregastric esterase in the dairy industry. Materials and MethodsMaterials Lipase PGE T was purchased from Amano Enzyme Inc. (Nagoya, Japan). All other chemicals used were obtained from commercial sources. Microorganisms Strain 25-A used in this study was newly isolated from the digestive juice in the pitcher of Nepenthes truncata, a insectivorous plant, which was gathered from Higashiyama Botanical Garden in Nagoya, Japan. Strain 25-A was identified by its morphological characteristics and a gene sequence analysis based on the D1/D2 domain sequences of 26S ribosomal DNA as described previously (Hirose et al., 2009).Enzyme assay Lipase activity was measured at pH 7.0 and 30℃ using Lipase Kit S (DS Pharma Biomedical Co., Ltd., Japan) following the manufacturer's instructions.Cultivation A single colony of strain 25-A from an agar slant was inoculated into 100-mL shaking flasks containing 20 mL medium (pH 6.2) consisting of 21 g Difco YM broth and 10 mL olive oil in 1 L tap water. After incubation at 25℃ for 24 h,...

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Application of Lipolytic Enzymes to Flavor Development in Dairy Products

Cited by 125 publications

References 45 publications

Selection of filamentous fungi producing lipases from residual waters of slaughterhouses

Selection of filamentous fungi producing lipases from residual waters of slaughterhouses

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

Characterization of a Lipase from Sporidiobolus pararoseus 25-A Which Produces Cheese Flavor

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