Abstract
A total of 56 Gram negative bacterial isolates were recovered from twenty ground beef samples and were screened for their potentiality to produce lipase. Forty four bacterial isolates were recorded as positive producers for lipase on tween as carbon source in solid medium. Also, the highly producer isolates were screened for lipase activity in submerged culture using olive oil as carbon and the most active isolate was 2043 which gave an activity of 20.0 ± 0.29 U/ml. The bacterial isolate 2403 was identified phenotypically according to Bergey’s Manual and genotypically using 16S rRNA genes analysis as Pseudomonas monteilli. Effect of some different factors on lipase activity were studied and the maximum lipase activity was achieved at reaction medium of pH 6 and incubated at 40°C for 60 min. Also, addition of Ba2+ in the reaction medium enhanced the lipase activity, while the other tested metals reduced the enzyme activity. Key words: Food contamination, lipase activity, olive oil, cultural conditions, Pseudomonas.
Highlights
There has been a progressive increase in the number of publications related to properties and industrial applications of microbial metabolites
The highly producer isolates were screened for lipase activity in submerged culture using olive oil as carbon and the most active isolate was 2043 which gave an activity of 20.0 ± 0.29 U/ml
A total of 56 distinct morphological Gram negative bacterial isolates were isolated on MAC agar medium from 20 ground beef samples collected from different markets located at Suez Governorate, Egypt
Summary
There has been a progressive increase in the number of publications related to properties and industrial applications of microbial metabolites. Microbial lipases are one of the most important extracellular enzymes which have been the main focus of scientific research due to its huge biotechnological usage over the years (Ullah et al, 2015). Lipases are applied in the modern food industry instead of traditional chemical processes and used in the production of a variety of products like fruit juices, baked foods, fermented vegetables, cheese, soups and sauces. Modification of lipids (oils and fats) is one of the important processes in food industry (Hasan et al, 2006). Improvement of flavour in cheeses, the acceleration of cheese ripening, the production of cheese-like products and the lipolysis of butter fat and cream is achieved by the help of lipase enzymes which primarily release shortchain (C4 and C6) fatty acids that form sharp flavor (Saxena et al, 1999). Lipases are used as additives to detergents in association with proteases and cellulases (Pandey et al, 1999)
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