The Selective Release of Volatile Acids from Butterfat by Microbial Lipases

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Abstract
Relative substrate specificity patterns, differences in volatile fat acidity of hydrolyzed fat, substrate limitations in the course of the lipolytic reaction, and differences in chromatographic analysis of distillates from hydrolyzed fat indicate that cell-free microbial Upases differ in their ability to release volatile fatty acids from butterfat. Some strain variations were evident. The Upases of 7 of 9 cultures of G. candidum did not release detectable quantities of volatile fatty acids from butterfat. Two cultures freed butyric acid only. C. lipolytica lipases hydrolyzed butyric acid from the butterfat and 5 of the 6 culture Upases also released caproic acid. Butyric, caproic, and caprylic acids were found in distillates of reaction mixtures containing butterfat and the lipases of either P. roqueforti or A. lipolyticum. Butyric acid and an unidentified acid which consistently migrated to an Rf value midway between the caproic and caprylic controls were encountered in P. camemberti lipase-butterfat reaction distillates.