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Action of Lipases of Staphylococcus aureus on Milk Fat

机译：金黄色葡萄球菌脂肪酶的作用在乳脂

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The activity of the lipase(s) of two strains of coagulase-positive Staphylococcus aureus was determined in milk fat incubated at 15, 22, and 30 C for 8 days. Total fat hydrolysis was measured by acid degree values (ADV). Neutral lipids were separated into component groups on a Florisil column. Free fatty acids were determined by temperature-programmed gas-liquid chromatography. The ADV were 25 to 50% greater at 22 than at 15 C and 4 to 7 times greater at 30 than at 22 C. The lipases liberated as much as 0.48 g of fatty acids per gram of fat during 8 days at 30 C. The enzyme showed a predilection for the palmitic acid-glycerol bond. Addition of fatty acids C14 to C18 inclusive to inoculated sterile skim milk caused inhibition of S. aureus as follows: (i) complete at 0.05 and 0.10% concentration of C10 and (ii) partial at 0.05 and complete at 0.10% concentration of C8. The samples showing inhibition were negative for peptonization, coagulase, and change in pH. Addition of oleic and stearic acid to sterile skim milk inoculated with S. aureus resulted in an increase in nonprotein nitrogen, and the C4 to C12 acids caused a decrease in protease activity.
机译：在15,22和30℃温育8天的乳脂中测定两种凝结酶阳性葡萄球菌的脂肪酶的脂肪酶的活性。通过酸度值（AV）测量总脂肪水解。中性脂质在Florisil柱上分离成组分基团。通过温度编程的气液色谱法测定游离脂肪酸。在22℃下，平于25至50±50〜50℃，30℃，比在22℃下，脂肪酸在30℃下释放多达0.48g脂肪酸的脂肪酸。酶显示棕榈酸 - 甘油键的偏移。向接种无菌脱脂乳的脂肪酸C14至C18加入含有抑制作用AUREUS的抑制作用：（i）在0.05的0.05和（II）的0.05和0.10℃的0.05和0.05的0.05时，并在0.10％浓度下完成C8。显示抑制的样品对于佩辛中，凝结酶和pH的变化是阴性的。将油酸和硬脂酸添加到接种的无菌脱脂乳中，导致非蛋白质氮气增加，并且C4-C12酸导致蛋白酶活性降低。

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