Lipolysis of pork fat by Staphylococcus warneri, S. saprophyticus and Micrococcus varians

Abstract

International audienceStaphylococcus saprophyticus, S. warneri and Micrococcus varians strains hydrolysed pork fat. The strain S. saprophyticus 852 was the most lipolytic and its activity was very important during incubation at 15° C. The growth and lipolysis of S. warneri strains were affected by a shift in temperature from 22° C to 15° C. The production of lipase by M. varians was dependent on O2 as no lipolytic activity could be detected when this strain was cultivated without agitation. The S. warneri and S. saprophyticus lipases showed neither marked positional nor fatty acid specificities. The low percentage of unsaturated free fatty acids in samples inoculated with M. varians could be due to bacterial metabolism or to oxidation, as the culture was grown under shaking