リンブルガーチーズより分離した酵母のリパーゼの生産性と 産出リパーゼの特徴

細野 明義; 鴇田 文三郎

doi:10.2508/chikusan.41.519

The lipolytic properties of Candida mycoderma and Debaryomyces kloeckeri isolated from limburger cheese and some properties of the lipases produced by these yeasts

Akiyoshi HOSONO, Fumisaburo TOKITA

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JOURNAL FREE ACCESS

1970 Volume 41 Issue 10 Pages 519-527

DOI https://doi.org/10.2508/chikusan.41.519

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Published: October 25, 1970 Received: May 07, 1970 Available on J-STAGE: March 10, 2008 Accepted: - Advance online publication: - Revised: -
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Date of correction: March 10, 2008 Reason for correction: - Correction: PDF FILE Details: -

Date of correction: March 10, 2008 Reason for correction: - Correction: PDF FILE Details: -

Date of correction: March 10, 2008 Reason for correction: - Correction: DTPUB Details: Right : 19701025

Date of correction: March 10, 2008 Reason for correction: - Correction: AFFILIATION Details: Wrong :
1) Faculty of Agriculture, Shinshu University, Ina, Nagano-Ken

Right :
1) Faculty of Agriculture, Shinshu University

Date of correction: March 10, 2008 Reason for correction: - Correction: CITATION Details: Wrong : 1) ALFORD, J. A., D. A. PIERCE and F. G. SUGGS (1964) J. Lipid Res., 5: 390-394.
2) Ed. Dept. Agri. Chem., Univ. Tokyo: Jikken-Nogei-Kagaku 7th ed. p. 189 (1958) Asakura Syoten, Tokyo.
3) EITENMILLER, R. R., J. R. VAKIL and K. M. SHAHANI (1968) J. Dairy Sci., 51: 940-941.
4) GELOTTE, B. (1964) Acta Chem. Scand., 18: 1283-1291.
5) HOSONO, A. and F. TOKITA (1970) Jap. J. Zootech. Sci., 41: 131-137.
6) HOSONO, A. and F. TOKITA (1970) Jap. J. Dairy Sci., 19: A23-34.
7) IMAMURA, T. and K. KATAOKA (1963) Jap. J. Zootech. Sci., 34: 344-348, 349-353.
8) JENSEN, R. G., J. SAMPUGNA, J. G. QUINN, D. L. CARPENTER and J. A. ALFORD (1965) J. Dairy Sci., 48: 1109-1111.
9) LAWRENCE, R. C. (1967) Dairy Sci., Abst., 29: 59-70.
10) MORR, C. V., D. B. KENKARE and I. A. GOULD (1964) J. Dairy Sci., 47: 621-625.
11) MORRIS, H. A. and J. J. JEZESKI (1953) ibid., 36: 1285-1298.
12) NAKANISHI, T. and T. NAKAE (1962) J. Agri. Chem. Soc. Jap., 36: 361-364.
13) NIKI, T., Y. YOSHIOKA and K. AHIKO (1966) XVII Int. Dairy Congr., D. 531-537.
14) NODA, M. in "Protein Nucleic acid Enzyme" Supplement VII p. 21 (1967) Kyoritsu Shuppan, Tokyo.
15) PETERS, I. I. and F. E. NELSON (1948) J. Bact., 55: 581-591.
16) PROKŠ, J., J. DOLEZÀLEK and Z. PECH (1959) XV Int. Dairy Congr. 2: 729-735.
17) REITER, B. Y. SOROKIN, A. PICKERING and A. J. HALL (1969) J. Dairy Res., 36: 65-76.
18) STADHOUDERS, J. and H. MULDER (1959) Neth. Milk and Dairy J., 13: 291-299.

Right : 1) ALFORD, J. A., D. A. PIERCE and F. G. SUGGS (1964) J. Lipid Res., 5: 390-394.
2) Ed. Dept. Agri. Chem., Univ. Tokyo: Jikken-Nogei-Kagaku 7th ed. p. 189 (1958) Asakura Syoten, Tokyo.
3) EITENMILLER, R. R., J. R. VAKIL and K. M. SHAHANI (1968) J. Dairy Sci., 51: 940-941.
4) GELOTTE, B. (1964) Acta Chem. Scand., 18: 1283-1291.
5) HOSONO, A. and F. TOKITA (1970) Jap. J. Zootech. Sci., 41: 131-137.
6) HOSONO, A. and F. TOKITA (1970) Jap. J. Dairy Sci., 19: A23-34.
7) IMAMURA, T. and K. KATAOKA (1963) Jap. J. Zootech. Sci., 34: 344-348, 349-353.
8) JENSEN, R. G., J. SAMPUGNA, J. G. QUINN, D. L. CARPENTER and J. A. ALFORD (1965) J. Dairy Sci., 48: 1109-1111.
9) LAWRENCE, R. C. (1967) Dairy Sci., Abst., 29: 59-70.
10) MORR, C. V., D. B. KENKARE and I. A. GOULD (1964) J. Dairy Sci., 47: 621-625.
11) MORRIS, H. A. and J. J. JEZESKI (1953) J. Dairy Sci., 36: 1285-1298.
12) NAKANISHI, T. and T. NAKAE (1962) J. Agri. Chem. Soc. Jap., 36: 361-364.
13) NIKI, T., Y. YOSHIOKA and K. AHIKO (1966) XVII Int. Dairy Congr., D. 531-537.
14) NODA, M. in "Protein Nucleic acid Enzyme" Supplement VII p. 21 (1967) Kyoritsu Shuppan, Tokyo.
15) PETERS, I. I. and F. E. NELSON (1948) J. Bact., 55: 581-591.
16) PROKŠ, J., J. DOLEZÀLEK and Z. PECH (1959) XV Int. Dairy Congr. 2: 729-735.
17) REITER, B. Y. SOROKIN, A. PICKERING and A. J. HALL (1969) J. Dairy Res., 36: 65-76.
18) STADHOUDERS, J. and H. MULDER (1959) Neth. Milk and Dairy J., 13: 291-299.

Date of correction: March 10, 2008 Reason for correction: - Correction: PDF FILE Details: -

Abstract

In the present study the lipolytic properties of Candida mycoderma and Debaryomyces kloeckeri which were isolated from limburger cheese and the some properties of the lipases produced by these yeasts were investigated.
Results obtained were as follows.
(1) Both C. mycoderma and D. kloeckeri produced lipase; the optimum pH for the production of lipase by C. mycoderma or by D. kloeckeri was observed to be near 5.5 or near 7.0, respectively.
From these facts it was suggested that these yeasts would produce lipase optimally in limburger cheese in relatively later stage of ripening.
(2) Thin-layer chromatographic analysis showed that these lipases apparently hydrolyzed milk fat. Percentages of myristic, palmitic, palmitoleic, stearic and oleic acids in fatty acids liberated from milk fat by C. mycoderma were extremely differed from those in fatty acide liberated from milk fat by D. kloeckeri.
(3) Both lipases of C. mycoderma and D. kloeckeri were most active at pH4.5 and reduced their activities when the reaction was moved from the optimum pH to the alkaline side. The optimum temperature for the activity of the lipase of C. mycoderma and that of D. kloeckeri were 35°C and 30°C, respectively.
(4) By gel filtration of the lipase solutions of C. mycoderma and D. kloeckeri on Sephadex G-100, the ranges of the approximate molecular weights of lipase of C. mycoderma and these of D. kloeckeri were estimated to be 30, 000-38, 000 and 12, 000-21, 000, respectively.

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