مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

Isolation and diagnosis of high lipolytic activity’s Enterococcus faecium and using its lipase product in beef meat degradation

نوع مقاله : پژوهشی اصیل

نویسندگان
zainab amin
Abdulla Mohammed
Hasanain Abbood
10.48311/fsct.2026.115674.0
چکیده
Microbial lipases are a very important group of enzymes used in many biotechnological industries, such as flavor enhancement technology in foods, especially meat products. Lipases are produced alone or in combination with esterase by a variety of microorganisms. In the present study, Bacterial colonies isolated from various food samples were screened for lipolytic activity by producing a bright orange halo around them on tributyrin-MRS agar and a clear zone diameter on Tributyrin agar. Of the ten colonies observed of the lipolytic activity, colony number 6 achieved the significant and highest lipase activity, maximum 23mm lipolytic zone and 46U/ml lipolytic activity. The morphological, biochemical, and genetic examinations had diagnosed the colony as Enterococcus faecium, which was registered in the gene bank under the accession number PV299116 with 99.89% identification. Lipase was produced from E. faecium in MSM medium then purified by acetone precipitation and gel chromatography. The application for adding extracted lipase to beef meat burger showed significant improvement in the meat sensory properties (appearance, colour, flavor, and overall acceptance) with values of 7.7, 7.1, 7.2, and 7.3 respectively for the longest storage time (4 weeks) at p≤ 0.001.
 
کلیدواژه‌ها
Enterococcus faecium
lipolytic activity
meat degradation

موضوعات

عنوان مقاله English

Isolation and diagnosis of high lipolytic activity’s Enterococcus faecium and using its lipase product in beef meat degradation

نویسندگان English

zainab amin
Abdulla Mohammed
Hasanain Abbood
چکیده English

Microbial lipases are a very important group of enzymes used in many biotechnological industries, such as flavor enhancement technology in foods, especially meat products. Lipases are produced alone or in combination with esterase by a variety of microorganisms. In the present study, Bacterial colonies isolated from various food samples were screened for lipolytic activity by producing a bright orange halo around them on tributyrin-MRS agar and a clear zone diameter on Tributyrin agar. Of the ten colonies observed of the lipolytic activity, colony number 6 achieved the significant and highest lipase activity, maximum 23mm lipolytic zone and 46U/ml lipolytic activity. The morphological, biochemical, and genetic examinations had diagnosed the colony as Enterococcus faecium, which was registered in the gene bank under the accession number PV299116 with 99.89% identification. Lipase was produced from E. faecium in MSM medium then purified by acetone precipitation and gel chromatography. The application for adding extracted lipase to beef meat burger showed significant improvement in the meat sensory properties (appearance, colour, flavor, and overall acceptance) with values of 7.7, 7.1, 7.2, and 7.3 respectively for the longest storage time (4 weeks) at p≤ 0.001.
 

کلیدواژه‌ها English

Enterococcus faecium
lipolytic activity
meat degradation

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