Acta Vet. Brno 2008, 77: 575-580

https://doi.org/10.2754/avb200877040575

Lipolytic Activity of Potential Probiotic Enterococci and Additive Staphylococci

M. Simonová1, K. Sirotek2, M. Marounek2, A. Lauková1

1Institute of Animal Physiology, Slovak Academy of Sciences, Košice, Slovakia
2Institute of Animal Physiology and Genetics, Academy of Sciences of the Czech Republic, Prague, Czech Republic

Received November 5, 2007
Accepted July 7, 2008

The ability to produce lipolytic enzymes by enterococci and staphylococci isolated from rabbit faeces and traditional Slovak sausages was examined. Seven strains (3 by genopypization allotted to the species Enterococcus faecium and 1 Enterococcus species of rabbit origin, 2 rabbit staphylococci and 1 Staphylococcus xylosus SX SO1/1M/1´/2 strain - sausage isolate) were lipolytic activity free, whereas lipolytic activity of remaining isolates varied in the range from 61.4 ± 0.0 to 470.7 ± 0.0 mmol/h/mg of protein. In general, enterococci isolated from sausages showed higher lipolytic activity compared to rabbit enterococci; on the other hand, rabbit staphylococci produced more lipase than was measured in staphylococci from fermented meat products. The predominance of staphylococcal lipolytic activity of both origins was detected; the selected strains could be recommended as starter culture in sausage production, e.g. by improving meat quality due to their lipid content.

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