Factors affecting growth and lipase production by meat lactobacilli strains and Brochothrix thermosphacta

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Abstract
Lipolytic activity of lactobacilli strains and Brochothrix thermosphacta was cell-related; no significant activity was found in the supernatant fluids. Most lipase was produced using the logarithmic phase of growth and was greatly affected by growth conditions. The optimal temperatures for growth and lipase production were respectively 24.degree. C for B. thermosphacta and 30.degree. C for lactobacilli. For all strains, an initial pH of around 7.0 for the medium and low glucose concentrations stimulated lipase production. Tributyrin inhibited both growth and lipase production at a concentration of 0.1% for B. thermosphacta or 1% for lactobacilli. Butyric acid (0.1%) and anerobic culture inhibited lipase production by B. thermosphata while these two factors had no effect on enzyme production by lactobacilli.