Title of article
Characterization of a highly thermostable extracellular lipase from Lactobacillus plantarum
Author/Authors
Lopes، نويسنده , , Maria de Fلtima Silva and Leitمo، نويسنده , , Ana Lْcia and Regalla، نويسنده , , Manuela and Figueiredo Marques، نويسنده , , J.J. and Carrondo، نويسنده , , Manuel José Teixeira and Crespo، نويسنده , , Maria Teresa Barreto، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2002
Pages
9
From page
107
To page
115
Abstract
After screening for the presence of lipase activity in lactobacilli isolated from “chouriço”, a traditional Portuguese dry fermented sausage, a strain of Lactobacillus plantarum (DSMZ 12028) was chosen for extracellular lipase characterisation and purification. Proteinase K did not significantly affect lipolytic activity, as opposed to trypsin, which completely eliminated this activity. Among NaCl, Ca2+, EDTA, BSA, glycerol, Mn2+ and Mg2+, only Mn2+ and Mg2+ stimulated the lipase. Purification by gel filtration chromatography and gel electrophoresis revealed four bands, between 98 and 45 kDa, all with lipolytic activity against olive oil.
Keywords
Meat products , Lactobacillus , Lipase
Journal title
International Journal of Food Microbiology
Serial Year
2002
Journal title
International Journal of Food Microbiology
Record number
2109727
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