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[Microbes from soya beans. Inhibition of growth by lipoxygenase isoenzyme]
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|October 31, 1975
Abstract:
Sixteen fungi and fife bacteria were isolated from soya beans and their species were determined. The microorganisms were cultivated on soya flour agar plates sterilized by heat. After addition of an enriched lipoxigenase preparation the growth was followed. The fungi but not the bacteria were all, to a varying degree, inhibited. Obviously the lipoxygenase peroxidizes the substrates occuring in the soya flour to compounds that inhibit the growth of the fungi.
Insights
Lipoxygenase inhibits fungal growth on soya beans by creating toxic compounds. This study identified fungi and bacteria in soya beans and tested lipoxygenase
Area of Science:
- Microbiology
- Biochemistry
Context:
- Soya beans are a common agricultural commodity.
- Microbial contamination of food sources is a significant concern.
Purpose:
- To investigate the effect of lipoxygenase on microbial growth from soya beans.
- To determine if lipoxygenase can inhibit specific microorganisms.
Summary:
- Sixteen fungi and five bacteria were isolated from soya beans.
- Lipoxygenase preparation was added to soya flour agar cultures.
- Fungi exhibited growth inhibition, while bacteria did not, suggesting lipoxygenase-derived compounds are fungitoxic.
Impact:
- Reveals a potential mechanism for controlling fungal contamination in soya products.
- Highlights the differential effect of lipoxygenase on fungi versus bacteria.
- Suggests lipoxygenase's role in food safety and preservation.