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Method for the rapid quantitative detection of lipolytic activity among food fermenting microorganisms
R G Leuschner1, P M Kenneally, E K Arendt
1National Food Biotechnology Centre, University College Cork, Ireland.
Abstract:
A standard method for the detection of free fatty acids (FFAs) in milk was modified and applied to the measurement of the lipolytic activity of microorganisms in a model system containing either homogenised pork or beef fat tissue. The increase in FFAs was measured colorimetrically using palmitic acid as a standard. Among the strains tested, two strains of Staphylococcus xylosus and one strain of Staphylococcus carnosus were found to display lipolytic activity. For all strains, a higher increase in FFA was observed in broth supplemented with pork fat than with beef fat. All three strains displayed lipolytic activity when tested on tributyrin agar plates.
Insights
This study adapted a free fatty acid (FFA) detection method to measure microbial lipolytic activity in pork and beef fats. Staphylococcus strains showed higher activity with pork fat, indicating its suitability for lipolysis studies.
Area of Science:
- Food Microbiology
- Biochemistry
Background:
- Lipolytic activity of microorganisms is crucial in food processing and spoilage.
- Accurate measurement of lipolytic activity is essential for strain selection and process optimization.
Purpose of the Study:
- To modify a standard free fatty acid (FFA) detection method for assessing microbial lipolytic activity.
- To evaluate the lipolytic activity of specific Staphylococcus strains using pork and beef fat models.
Main Methods:
- A standard colorimetric method for detecting free fatty acids (FFAs) in milk was adapted.
- Homogenized pork and beef fat tissues were used as substrates in a model system.
- Lipolytic activity was quantified by measuring the increase in FFAs, using palmitic acid as a standard.
Main Results:
- Two strains of Staphylococcus xylosus and one strain of Staphylococcus carnosus exhibited significant lipolytic activity.
- All tested strains showed a greater increase in FFAs when incubated with pork fat compared to beef fat.
- The lipolytic activity was confirmed on tributyrin agar plates for all three strains.
Conclusions:
- The modified FFA detection method is effective for quantifying microbial lipolytic activity in fat-based model systems.
- Staphylococcus strains tested demonstrate varying lipolytic preferences, with pork fat being a more effective substrate.
- This method can aid in identifying and characterizing lipolytic microorganisms relevant to food science.
