Lipolytic Activity of Staphylococci, Isolated from Milk Products

Abstract

Summary Lipolytic activity of 194 strains of Staphylococcus aureus, isolated from milk and milk products, was studied on meat-peptone agar, containing 1% of Tween 20, 60, and 80, respectively, and on agar, containing butter fat according to Maresova . The lipolytic activity was proved for 105 strains of the total number of the strains studied. This property was not in correlation with the plasma coagulation. The analysis of milk fat from cream and whipped cream showed an increase in the total content of free fatty acids, particularly in the content of palmitic and myristic acids, caused by tbe effect of staphylococcal lipase.