The action of microorganisms on fats

Jensen, L. B.; Grettie, Donald P.

doi:10.1007/bf02639925

Cited by 24 publications

(7 citation statements)

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“…The importance of lipolytic activity of microorganisms in meats, meat products, and dairy products held at low temperatures has been recognized for many years (5,6,7,9). Although there have been numerous investigations on various factors affecting the production of lipase by microorganisms, only a few have been concerned with the effects of temperature, Nashif and Nelson (10) found that Pseudomonas frag; had an optimum temperature around 15" C for lipase production and that several other Gram-negative bacteria produced maximum quantities of lipase around 20" C even though the optimum temperature for activity of the lipases was near 40" C (12).…”

mentioning

confidence: 99%

LIPOLYTIC ACTIVITY OF MICROORGANISMS AT LOW AND INTERMEDIATE TEMPERATURES. I. ACTION OF PSEUDOMONAS FLUORESCENS ON LARD^a

Alford

Elliott

1960

Journal of Food Science

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LIPOLYTIC ACTIVITY OF MICROORGANISMS AT LOW AND INTERMEDIATE TEMPERATURES. I. ACTION OF PSEUDOMONAS FLUORESCENS ON LARD^a

Alford

Elliott

1960

Journal of Food Science

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HYDROLYSIS OF FATS BY BACTERIA OF THE PSEUDOMONAS GENUS^a

Goldman¹,

Rayman²

1952

Journal of Food Science

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It is well known that the deterioration of fats in foods may be caused by the action of certain bacteria. According to Jensen and Grettie (8) the rancidity produced by bacterial action most commonly involves two main types of chemical reactions, hydrolytic and oxidative. Flavor defects due to free fatty acids and oxidation products can be produced by single species capable of elaborating both hydrolytic and oxidative enzymes. This paper is devoted to the investigation of some of the factors involved in the hydrolysis of fats by members of the genus Pseudomonas.Early studies on the action of microorganisms on fats have been reviewed by Jensen (7) and Lea (9). The work of Hammer and his colleagues (3, 6, 10) has shown that lipolytic bacteria of the Pseudomonas-Achromobacter groups are common in dairy products and cause flavor defects in butter.Laboratory methods for studying the bacterial metabolism of fats have not, in general, been too satisfactory for obtaining consistent, reproducible quantitative data. Accurate analytical methods need to be devised for measuring the amounts of metabolic products formed. Procedures for emulsifying fats in a stable state of ultra-fine particle size have been lacking. Practically all of the early studies have been made using emulsified fats of variable, uncontrolled particle size. I t has been demonstrated by Frazer and Walsh ( 4 ) that the rate of hydrolysis of a fat by lipase is proportional to the surface area and inversely proportional to the radii of the globules. I n a very fine emulsion the reaction curve approximates that of a substance in true solution. One improved technique to increase the reactive surface of fat substrates was used by Trussell and Weed (11) who studied the lipolysis of staphylococci. These workers employed a culture shaking machine which kept the fat particles from coalescing and provided fresh surface for enzyme reaction. In the present study a further improvement in methods for producing stable, highly dispersed, fat emulsion media is reported. MATERIALS AND METHODS MediaProduction of stable, finely-dispersed stock emulsions containing fats in concentrations as high as 25% is described below. From such stock emulsions it was convenient to make suitable dilutions with water to provide the desired experimental strengths in the media. The diluted emulsion substrate was sterilized in Erlenmeyer flasks by auto-'

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“…It seems further that antimicrobial substances may not infrequently appear as a result of heating or storage. The antimicrobial powers of lipids correlate with the degree and type of their autoxidation (Jensen & Grettie, 1933;Zukerman, 1951;Roth & Halvorson, 1952;Karabinos & Ferlin, 1954). Concentrated sugar syrups which have been browned by heating (Tarkow, Fellers & Levine, 1942) or warm storage (Ingram, Mossel & de Lange, 1955) are less readily fermented, and it has been indicated that such inhibition is due to the production of furfural and hydroxymethyl-furfural (Wilson & Brown, 1953;Ingram, Mossel & de Lange, 1955).…”

Section: (Iv) Antimicrobial Constituentsmentioning

confidence: 99%

The physiology of microbial spoilage in foods

Mossel

Westerdijk

1949

Antonie van Leeuwenhoek

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The action of microorganisms on fats

Cited by 24 publications

References 14 publications

LIPOLYTIC ACTIVITY OF MICROORGANISMS AT LOW AND INTERMEDIATE TEMPERATURES. I. ACTION OF PSEUDOMONAS FLUORESCENS ON LARD^a

LIPOLYTIC ACTIVITY OF MICROORGANISMS AT LOW AND INTERMEDIATE TEMPERATURES. I. ACTION OF PSEUDOMONAS FLUORESCENS ON LARD^a

HYDROLYSIS OF FATS BY BACTERIA OF THE PSEUDOMONAS GENUS^a

The physiology of microbial spoilage in foods

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The action of microorganisms on fats

Cited by 24 publications

References 14 publications

LIPOLYTIC ACTIVITY OF MICROORGANISMS AT LOW AND INTERMEDIATE TEMPERATURES. I. ACTION OF PSEUDOMONAS FLUORESCENS ON LARDa

LIPOLYTIC ACTIVITY OF MICROORGANISMS AT LOW AND INTERMEDIATE TEMPERATURES. I. ACTION OF PSEUDOMONAS FLUORESCENS ON LARDa

HYDROLYSIS OF FATS BY BACTERIA OF THE PSEUDOMONAS GENUSa

The physiology of microbial spoilage in foods

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Product

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LIPOLYTIC ACTIVITY OF MICROORGANISMS AT LOW AND INTERMEDIATE TEMPERATURES. I. ACTION OF PSEUDOMONAS FLUORESCENS ON LARD^a

LIPOLYTIC ACTIVITY OF MICROORGANISMS AT LOW AND INTERMEDIATE TEMPERATURES. I. ACTION OF PSEUDOMONAS FLUORESCENS ON LARD^a

HYDROLYSIS OF FATS BY BACTERIA OF THE PSEUDOMONAS GENUS^a