Lipolytic Micrococci in Pork Fat

Cantoni, C.; Molnar, Maria R.; Renon, P; Giolitti, G

doi:10.1111/j.1365-2672.1967.tb00288.x

Cited by 39 publications

(10 citation statements)

References 6 publications

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“…Most bacterial lipases have their activity at a neutral pH (Papon and Talon, 1989). Among lipolytic bacteria found in meat only certain Micrococcaceae and P. fragi have been shown to be lipolytic against natural pork fat (Cantoni et al, 1967;Debevere et al, 1976). Lipolytic activity of lactobacilli strains and Brochothrix thermosphacta is cell-related.…”

Section: Lipasementioning

confidence: 97%

Bacterial fermentation of meats

Kröckel¹

1995

Fermented Meats

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Section: Lipasementioning

confidence: 97%

Bacterial fermentation of meats

Kröckel¹

1995

Fermented Meats

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“…In Europe they have a long history, originating from Mediterranean countries during Roman times (28). Extensive studies have been performed on the characterization of traditional sausages produced in Greece, Italy, and Spain (4,9,10,15,16,21,31,38,(41)(42)(43)(44). A wide variety of microorganisms have been isolated from sausage fermentations by traditional methods.…”

Section: Discussionmentioning

confidence: 99%

Culture-Dependent and -Independent Methods To Investigate the Microbial Ecology of Italian Fermented Sausages

Rantsiou

Urso

Iacumin

et al. 2005

Appl Environ Microbiol

214

100

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In this study, the microbial ecology of three naturally fermented sausages produced in northeast Italy was studied by culture-dependent and -independent methods. By plating analysis, the predominance of lactic acid bacteria populations was pointed out, as well as the importance of coagulase-negative cocci. Also in the case of one fermentation, the fecal enterocci reached significant counts, highlighting their contribution to the particular transformation process. Yeast counts were higher than the detection limit (>100 CFU/g) in only one fermented sausage. Analysis of the denaturing gradient gel electrophoresis (DGGE) patterns and sequencing of the bands allowed profiling of the microbial populations present in the sausages during fermentation. The bacterial ecology was mainly characterized by the stable presence of Lactobacillus curvatus and Lactobacillus sakei, but Lactobacillus paracasei was also repeatedly detected. An important piece of evidence was the presence of Lactococcus garvieae, which clearly contributed in two fermentations. Several species of Staphylococcus were also detected. Regarding other bacterial groups, Bacillus sp., Ruminococcus sp., and Macrococcus caseolyticus were also identified at the beginning of the transformations. In addition, yeast species belonging to Debaryomyces hansenii, several Candida species, and Willopsis saturnus were observed in the DGGE gels. Finally, cluster analysis of the bacterial and yeast DGGE profiles highlighted the uniqueness of the fermentation processes studied.

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“…The conclusion for lipases of bacteria curing these fatty acids through the production and involved in development of flavor. Cantoni, et al, in another study observed that, during dry italian sausages ripening, Lactobacilleae and Micrococcaceae play a signifcants role in the development of flavor [60]. Certain species of Micrococcus have been especially to nonvolatile and numerous volatile fatty acids and the fat of pork were detected in ripened-sausages.…”

Section: Meat Productionmentioning

confidence: 99%

Lipases, Definition, and their Application

Moayd¹,

Yan²

2017

IOSRJPBS

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Esterase and lipase have been consisted of α/β hydroxylase super family that characterized primarily by their α/β hydroxylase fold (common fold), which is in the center, pre-dominantly parallel β-sheet and flanked via the connections of α-helical. Nucleophilic elbow is an esterases and lipases that shared the characteristic sequence motifs (GXSXG I. Lipase and Esterase DefinitionEstarase and lipase are cosisted of α/β hydroxylase super famliy that characterized primarily by their α/β hydroxylase fold (common fold), which is in the center, pre-dominantly parallel β-sheet and flanked via the connections of α-helical. Nucleophilic elbow is esterases and lipases that shared the characteristic sequence motifs (GXSXG) [1,2]. This motif is embeded by serine, and the mediation of ester hydrolysis by attacking the nucleophilic of serine active on the substrate carbonyl in the system of a charge relay with other two residues of amino acid (histidine and aspartic acid) [1]. The residues of these amino acids compose a triad of catalyse in the specific-order (serine -aspartic acid -histidine) in the chain of polypeptide [3][4][5][6]. Forthat, the most of lipases and esterases resemble serine-proteases and lipases in hydrolytic mechanims. Esterases (EC 3.1.1.1), as well as lipases (EC 3.1.1.3)are the versatile classes of biocatalysts due to their region-, enatio-selectivity and high specificity. Esterases are those that can catalyze the hydrolysis of less than 10 short-acyl-chain-lengthed triglycerides, whereas, lipases are catalysts that can hydrolyze more than 10 long-acyl-chain-lengthed triglycerides. Studies of the structure displayed that the presene or absence of lid structure caused the diffrentiation between esterases and lipases and responsible for lipase interfacial activation [4][5][6][7]. Life kindoms has a widely distribution from esterase and lipases.In a widly ranging from organisms, esterases and lipases have been identified and cloned severel of them. Acinetobacter [8,9], Bacillus [10,11] and Pseudomonas [12,13] are examples from various microbial strains that possess identifing and cloning of esterases and lipases. The studies have been reported that, metal ions and organic solvent resistance related to microbial esterases and lipases [14]. Thus, they should be catalysis effeceintly in organic synthisis for an enantio-and regionselective reactions, among the groups biocatalysis that have been the most important in biotechnology. The optically pure substances in organic synthesis have been used esterases and lipases successfully. II. Lipase applicationLipases applications can be widely produced from a bacterial and fungal production. In fact, they have stability in organic solvent wide range and many present high thermostabilities, they have optimal range of temperature and wider pH than eukaryotic origin lipases, and have a high diverse range of substrate with high enantio-and regioselectivity making an important microbial lipases and attractive choice in organic synthesis for many applications. Li...

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Lipolytic Micrococci in Pork Fat

Cited by 39 publications

References 6 publications

Bacterial fermentation of meats

Bacterial fermentation of meats

Culture-Dependent and -Independent Methods To Investigate the Microbial Ecology of Italian Fermented Sausages

Lipases, Definition, and their Application

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