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Thermostability of Lipase and Protease of Pseudomonas fluorescens 27 Produced in Various Broths¹

Food Science and Nutrition, University of Missouri- Columbia 65211

ABSTRACT

Thermostabilities (35 to 70°C) of lipase and protease of cell-free filtrates of Pseudomonas fluorescens P27 were affected variously by type of broth, dialysis, and added salts. Dialysis caused instability of the protease at 45 or 50°C in peptone, yeast extract, and peptone-yeast broths. A factor that probably had prevented autolysis of the protease was removed upon dialysis. Thermostability of lipase at 65°C for 20 min was associated with a dialyzable component when lipase was produced in peptone broth but not when it was produced in yeast extract. The unidentified dialyzable factor in the peptone-produced lipase appeared to be associated directly with the enzyme. Divalent but not monovalent cations decreased the lipase's stability to heat, and sulfate helped protect the lipase when it was heated in the presence of magnesium.

¹ Contribution from the Missouri Agricultural Experiment Station. Journal Series Number 9451.

² Animal and Dairy Science Department, University of Georgia, Athens, GA 30602.