|
Abstract
|
Article Information:
Spoilage of White Unsalted Butter by Psychrophilic Lipolysis of Pseudomonas aeruginosa NCIM 2036
Manjiri V. Suryavanshi and Jai S. Ghosh
Corresponding Author: Dr. J.S.Ghosh
Submitted: 2010 May, 16
Accepted: 2010 May, 31
Published: 2010 June, 20 |
Abstract:
|
Psycrophilic Pseudomonas aeruginsa NCIM 2036 produces extrcellular lipase. It is one of the
important enzymes secreted by organisms involved in spoilage of dairy products like white unsalted butter
when stored at low temperature like 2-5ºC resulting in flavor defects. Lipolytic psychrophiles have been
extensively studied in the meat and poultry industry but rarely in dary industry. In this study the lipolytic
activity of the organism was detected by copper soap formation after 48 h at 4ºC.The extrcellular lipase was
collected after inoculation of the organism into tryptone broth. The lipase w as studied with respect to its
activity. The optimum pH was found to be 6 and 7 and optimum temperature 5 and 25ºC.
Key words: Lipase, Psychrophiles, dairy product spoilage, , , ,
|
|
Abstract
|
PDF
|
HTML |
|
Cite this Reference:
Manjiri V. Suryavanshi and Jai S. Ghosh, . Spoilage of White Unsalted Butter by Psychrophilic Lipolysis of Pseudomonas aeruginosa NCIM 2036. British Journal of Dairy Sciences, (1): Page No: 26-29.
|
|
|
|
 |
ISSN (Online): 2044-2440
ISSN (Print): 2044-2432 |
 |
| Information |
|
|
|
|
| Sales & Services |
|
|
|
|
