Isolation and diagnosis of high lipolytic activityâs Enterococcus faecium and using its lipase product in beef meat degradation | ||
| مجله علوم و صنایع غذایی ایران | ||
| Volume 22, Issue 168, November 1404, Pages 239-251 PDF (474.61 K) | ||
| Document Type: پژوهشی اصیل | ||
| DOI: 10.48311/fsct.2026.115674.0 | ||
| Authors | ||
| zainab amin* ; Abdulla Mohammed; Hasanain Abbood | ||
| Abstract | ||
| Microbial lipases are a very important group of enzymes used in many biotechnological industries, such as flavor enhancement technology in foods, especially meat products. Lipases are produced alone or in combination with esterase by a variety of microorganisms. In the present study, Bacterial colonies isolated from various food samples were screened for lipolytic activity by producing a bright orange halo around them on tributyrin-MRS agar and a clear zone diameter on Tributyrin agar. Of the ten colonies observed of the lipolytic activity, colony number 6 achieved the significant and highest lipase activity, maximum 23mm lipolytic zone and 46U/ml lipolytic activity. The morphological, biochemical, and genetic examinations had diagnosed the colony as Enterococcus faecium, which was registered in the gene bank under the accession number PV299116 with 99.89% identification. Lipase was produced from E. faecium in MSM medium then purified by acetone precipitation and gel chromatography. The application for adding extracted lipase to beef meat burger showed significant improvement in the meat sensory properties (appearance, colour, flavor, and overall acceptance) with values of 7.7, 7.1, 7.2, and 7.3 respectively for the longest storage time (4 weeks) at p≤ 0.001. | ||
| Keywords | ||
| Enterococcus faecium; lipolytic activity; meat degradation | ||
| References | ||
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