[Lipolytic activity of microorganisms isolated from different sources]

From different natural sources (samples of raw and pasteurized milk, fresh and melted butter, cheese, industrial and nonindustrial sewage containing fats and surface active substances) 650 microorganisms were isolated. Measurements of their lipolytic activity on milk fat (20% cream), tristearin and olive oil indicated that 27 microorganisms had no lipolytic activity on either substrate. A hundred cultures showed the highest activity. Out of them 40 most active cultures belonging to different systematic groups (fungi, yeast, bacteria) were identified as representatives of certain genera or species. Lipolytic activity varied significantly in microorganisms belonging to the same species. The use of several substrates (cream, tristearin, olive oil) helped to discriminate microorganisms that preferentially hydrolyzed either substrate.