Effect of temperature on the lipolytic and proteolytic activity of Bacillus cereus isolated from dairy products
| Autor: | Montanhini, M. T. M., Montanhini, R. N., Pinto, J. P. N., Bersot, L. S. |
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| Přispěvatelé: | Federal University of Paraná, Universidade Estadual Paulista (Unesp) |
| Jazyk: | angličtina |
| Rok vydání: | 2013 |
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| Zdroj: | Scopus Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP Scopus-Elsevier |
| Popis: | Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-27T11:30:04Z No. of bitstreams: 0 Made available in DSpace on 2014-05-27T11:30:04Z (GMT). No. of bitstreams: 0 Previous issue date: 2013-07-30 Bacillus cereus is a bacterium with deteriorating potential for dairy products, by being a psychrotrophic organism producer of lipases and proteases. This study evaluated the psychrotrophic behavior, lipolytic and proteolytic activity at 30°C, 10°C and 7°C of 86 strains of B. cereus lato sensu isolated from dairy products, marketed in Southern Brazil. It was also evaluated the optimal temperature for protease production. No strain grew at 7°C; but at 10°C, 84.9% of strains have grown. Only one strain had lipolytic activity at 30°C, and none at 7°C. At 10°C, 16.3% of strains produced lipases. All the strains presented proteolytic activity at 30°C; and at 10°C, 72.1% had this activity, and at 7°C, only 4.6%, an amount significantly lower (p < 0.05). The temperature of 20°C promoted the highest proteolytic activity, and at 10°C, the lowest activity. B. cereus can produce lipases and proteases at room and marginal chilling temperatures, causing technological defects in dairy products stored under these conditions. © 2008 IFRJ. Federal University of Paraná, Curitiba, Paraná state São Paulo State University, Botucatu, São Paulo state São Paulo State University, Botucatu, São Paulo state |
| Databáze: | OpenAIRE |
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