Screening and Enzymatic Properties of Lipase-producing Strains and Effects of Their Inoculation on Flavor Compounds of Fermented Sour Meat

Abstract

In this study, six lipase-producing strains from food sources were screened for their ability to produce lipase. Among them, Staphylococcus epidermidis N30 and Yarrowia lipolytica C11 demonstrated high enzyme activities of 1.07 and 0.84 U/mL, respectively. They had the following enzymatic properties: optimum reaction temperature of 50 ℃ and pH of 8.0. The optimum substrate for S. epidermidis N30 was C4 ester, while that for Y. lipolytica C11 was C8 ester. The inoculation of sour meat with S. epidermidis N30 or Y. lipolytica C11 effectively enhanced the production of flavor substances, especially ethyl butyrate, ethyl caproate, ethyl caprylate, ethyl caprate, nonanal and 1-octen-3-ol, thus promoting the production of fruity, floral, wine-like, mushroom-like and fatty aromas in sour meat.

Keywords

• lipase; staphylococcus epidermidis; yarrowia lipolytica; enzymatic properties; sour meat; flavor