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.
|Journal||REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS|
|Publication status||Published - 1993|