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The Lipase of Pseudomonas fragi¹ I. Characterization of the Enzyme

Dairy Industry Section, Iowa Agricultural Experiment Station, Ames

ABSTRACT

Pseudomonas fragi has been described by several workers and has been known under different names; this early work has been reviewed by Hussong et al. (11). The organism was studied in detail by Hussong (10), who proposed the present name. Long (15) confirmed these studies and found that all the lypolytic cultures studied were consistent in the production of a difftisible fat-hydrolyzing enzyme.

The ability of the growing cells of P. fragi to produce lipase and cause defects in dairy products, especially butter and cream, has been the object of much study (4, 6, 10, 11, 16, 17). However, little information is available concerning the characteristics of the extracellular lipase independent of the parent cells.

EXPERIMENTAL METHODS

Phosphate-buffered 1 per cent Bacto-peptone broth or nutrient broth was employed as growth substratum. After incubation at 15° C. for 3 days, the culture was centrifuged to remove cells. Preliminary results showed over 90 per cent of the total lipase activity was in the broth, indicating the predominantly extracellular character of the enzyme.

¹ Journal paper No. J-1999 of the Iowa Agricultural Experiment Station, Ames, Iowa. Project No. 1050.

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