6 Mar 2012

ISOLATION OF MICROORGANISMS WITH LIPOLYTIC ACTIVITY FROM DAIRY PRODUCTS



INDEX

Chapter    
     
1.         Abstract

        
3.         Materials  and  Methods   
  
4.         Results and Discussions

5          Conclusion

6          References






ISOLATION   OF   MICROORGANISMS  WITH
LIPOLATIC ACTIVITY  FROM    DAIRY PRODUCTS


Abstract :

   Lipolytic bacteria are the heterogenous group of bacteria, which produce lipases, which catalyze the hydrolysis of fats to fatty acids and glycerol. Microorganisms, may be involved in the oxidation of fats, auto oxidation is common. Many of the proteolytic bacteria are also lipolytic. The main source for isolation of lipolytic microorganisms is butter and other dairy products. The Microbiological quality of butter depends upon the quality of cream and sanitary conditions used in the processing. Many psychrotrophic bacteria, molds and yeasts are lipase producers. The main Lipolytic bacteria are pseudomonas florescence, alcaligens, staphylococcus, seratia, micrococcus, bacillus, clostridium, coliforms, enterococcus . The main mold is Geotrichum candidum and yeast is candida species.

  Lipases (lipolytic enzymes) are traditionally added to cows' milk to produce cheese such as Feta, Romano, Kefalotyri, and Parmesan which are traditionally made from goats' or sheeps' milk. That's because goats' and sheep's milk, especially goats' milk, have more natural lipase than cows' milk. Commercial lipases are commonly extracted from kid goats. Enzymes from the bacteria showing high lipolytic activity may be commercialized.


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