Lipolytic activity of potential probioticenterococci and additive staphylococci
2008
Simonova, M.,Slovenska Akademia Vied, Kosice (Slovak Republic). Ustav Fyziologie Hospodarskych Zvierat | Sirotek, K.,Akademie Ved, Prague (Czech Republic). Ustav Zivocisne Fyziologie a Genetiky | Marounek, M.,Akademie Ved, Prague (Czech Republic). Ustav Zivocisne Fyziologie a Genetiky | Laukova, A.,Slovenska Akademia Vied, Kosice (Slovak Republic). Ustav Fyziologie Hospodarskych Zvierat
The ability to produce lipolytic enzymes by enterococci and staphylococci isolated from rabbit faeces and traditional Slovak sausages was examined. Seven strains (3 by genotypization allotted to the species Enterococcus faecium and 1 Enterococcus species of rabbit origin, 2 rabbit staphylococci and 1 Staphylococcus xylosus SX SO1/1M/1'/2 strain - sausage isolate) were lipolytic activity free, whereas lipolytic activity of remaining isolates varied in the range from 61.4+/-0.0 to 470.7+/-0.0 mmol/h/mg of protein. In general, enterococci isolated from sausages showed higher lipolytic activity compared to rabbit enterococci; on the other hand, rabbit staphylococci produced more lipase than was measured in staphylococci from fermented meat products. The predominance of staphylococcal lipolytic activity of both origins was detected; the selected strains could be recommended as starter culture in sausage production, e.g. by improving meat quality due to their lipid content.
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