Purification and Partial Characterization of Psychrotrophic精选.pdfVIP

J. Dairy Sci. 86:127–132  American Dairy Science Association, 2003. Purification and Partial Characterization of Psychrotrophic Serratia marcescens Lipase Adham M. Abdou Department of Food Hygiene, Faculty of Veterinary Medicine, Benha University, Moshtohor 13736 Kaliobyia, Egypt ABSTRACT (Key words: lipolytic activity, lipase enzyme, psychro- troph, Serratia marcescens) Serratia marcescens isolated from raw milk was found to produce extracellular lipase. The growth of this organism could contribute to flavor defects in milk INTRODUCTION and dairy products. Serratia marcescens was streaked Psychrotrophic microorganisms in milk are im- onto spirit blue agar medium, and lipolytic activity was portant because they cause spoilage by altering the detected after 6 h at 30°C and after 12 h at 6°C. The constituents of milk (Cousin, 1982). During growth at extracellular crude lipase was collected after inocula- low temperature, many strains produce lipases and pro- tion of the organism into nutrient broth and then into teases that may adversely influence the quality and skim milk. The crude lipase was purified to homogene- shelf life of most dairy products (Griffiths et al., 1981; ity by ion-exchange chromatography and gel filtration. Fox and Stepaniak, 1983; Stepaniak and Fox, 1985; The purified lipase had a final recovered activity of Fairbairn and Law, 1986). The most frequently encoun- 45.42%. Its molecular mass was estimated by SDS- tered psychrotrophs are the gram-negative genera, and PAGE assay to be 52 kDa. The purified lipase was char- Pseudomonas fluorescens is considered to be the most