Lipolytic Microorganisms

Lipolytic Microorganisms

 

microorganisms that are able to decompose vegetable and animal fats with the release of a considerable amount of energy. Among the lipolytic microorganisms are aerobic and anerobic bacteria of the genera Pseudomonas, Clostridium, and mold fungi (Penicillium, Cladosporium, and Aspergillus). The fat decomposition, which for the microorganisms is a source of carbon only (fats do not contain nitrogen), begins through lipase enzymes acting on the fats and is accompanied by the formation of glycerol, fatty acids, and water. Lipolytic microorganisms cause damage to food products and industrial materials that contain fats, for example, ordinary butter, fish, meat, edible vegetable oils, and drying oils.

References in periodicals archive ?
Based on the biochemistry of the rumen and the pathophysiology of lactic acidosis in ruminants, it is assumed that, in this case, an excessive production of fatty acids such as propionate and acetate by lipolytic microorganisms occurred (FUENTES et al., 2009).
The selection of lipolytic microorganisms is justified by a climate of high temperatures in the state of Tocantins, Brazil, where microorganisms that produce thermostable enzymes that ensure great interest in industrial applications may be extant.