Establishment of lipolytic activities of bacteria isolated from semi-dry sausages
1995
Tatalovic, Z. ("Neoplanta", Novi Sad (Yugoslavia)) | Kocovski, T. | Milivojevic, S. | Kurjakov, N.
Lipolytic activity of bacteria isolated from semi-dry sausages was examined on cultures in which tributyrin was replaced by vegetable oils (olive, castor, sunflower) and animal fat (butter). The obtained results indicate that tributyrin, as a source of carbon, in cultures for the examination of lipolytic activity of bacteria, can be replaced by castor oil whereby clear zones of lipolysis are obtained. Olive oil can also be successfully used in cultures instead of trubutyrin, whereby clear zones of lipolysis are observed only after colouring with methylene blue. The size of lipolysis zone, on cultures with castor and olive oil, depends on the incubation time - it is increased 3.3 times, namely 1.7 times in the period from 48 to 96 hours.
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