Abstract
Staphylococcus xylosus is used as a starter culture in the
production of fermented sausages. Its ability to hydrolyse pork
fat was investigated. Within 15 days of incubation an interaction
of bacterial growth, lipase production and lipase activity in a
pork fat containing medium caused liberation of fatty acids. The
free fatty acids were determined both qualitatively and
quantitatively. The effects of incubtion temperature and pH were
studied using Response Surface Methodology. Within the area of
interest for the producion of fermented sausages, no local maximum
or minimum liberation of fatty acids was found. A rise in pH
increased the amount of free fatty acids. Below pH 5.0, the amount
of liberated fatty acids was insignificant although the viable
count was >10+6 cell/ g emulsion. Of the two factors, pH
was most influential in affecting the amount of free fatty acids.
A rise in temperaure only slightly increased the amount of free
fatty acids and hydrolysis took place at all temperatures from
14°C to 27°C. The strain liberates the fatty acids in a
nonspecific way, in about the same proportions as those in which
they occur in the pork fat.
Original language | English |
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Journal | REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS |
Volume | 33 |
Issue number | 2 |
Pages (from-to) | 165-178 |
ISSN | 1131-799X |
Publication status | Published - 1993 |