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Influence of growth conditions on heat-stable phospholipase activity in Pseudomonas

Published online by Cambridge University Press:  20 March 2001

RAMARATHNA KOKA  and
BART C. WEIMER
RAMARATHNA KOKA
Affiliation:
Center for Microbe Detection and Physiology, Department of Nutrition and Food Sciences, Utah State University, Logan 84322–8700, USA
BART C. WEIMER
Affiliation:
Center for Microbe Detection and Physiology, Department of Nutrition and Food Sciences, Utah State University, Logan 84322–8700, USA
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Abstract

Many psychrotrophic bacteria contaminating raw milk produce phospholipase that withstands pasteurization and UHT treatments. This enzyme acts on the milk fat globule membrane and exposes triacylglycerides to the action of lipase. Phospholipase production by various isolates of Pseudomonas was investigated. The isolates were cultured aerobically at 8 °C in nutrient broth, McKellar's minimal salts medium, Chrisope's medium, and skim milk. Each strain produced phospholipase during the 50 h incubation. Enzyme production varied significantly (P < 0·001) with strain and growth medium. Strains varied significantly (P < 0·001) in their enzyme production in each medium and during the incubation time as well. Strain, incubation time, and the growth medium significantly influenced (P < 0·001) heat stability of the enzyme activity. Pasteurization reduced the activity, but did not eliminate it in skim milk.

Keywords

PhospholipasePseudomonaslipolysisraw milkgrowth media
Type
Original article
Information
Journal of Dairy Research , Volume 68 , Issue 1 , February 2001 , pp. 109 - 116
Copyright
Proprietors of Journal of Dairy Research 2001

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