Lipases are widely distributed in nature and catalyze the hydrolysis of mono, di and tri acyl glycerols to liberate free fatty acids and glycerol. Various microorganisms produce lipases either alone or together with esterase. Lipases form an important group of relevant enzymes and they were used in a variety of biotechnological fields such as food, pharmaceutical, detergent, textile and cosmetic industries. Lipases from lactic acid bacteria may contribute in the development of flavors in foods especially meat products. The goal of the present study is to investigate the ability to produce lipolytic enzymes lactic acid bacteria strains which is selected as potential probiotics and isolated on pastırma samples in our laboratory to determinate the possibilities of using as starter cultures in pastırma production. Lipolytic activity of lactic acid bacteria isolated from pastırma has not been investigated up to now. The plate assay is performed to screening lipolytic activity of lactic acid bacteria isolates. In the study, 3 different growth medium tried and each medium contain tributyrin as a substrate. Using these methods, 50 strains of lactic acid bacteria isolated from Turkish pastırma are screened for the presence of lipolytic activity . As a result of the analysis, the lipolytic activity is observed in 26 tested strains. Lactobacillus plantarum have highest lipolytic activity.

Emine Dincer. J. Microbiol. Biotechnol. 2024;34:349-57. https://doi.org/10.4014/jmb.2308.08043

Five Lactobacillus plantarum strains (which were previously isolated from Turkish pastırma), were evaluated for the possibilities of using in the food industry. Antimicrobial properties, metabolic activities, exopolysaccharide production and antibiotic resistance were investigated. It was also assessed probiotics features such as adhesion ability, survival in simulated gastric environment and acid tolerance analysis. Antimicrobial activity was characterized based on effects of several enzymes, different temperature and pH. All strains showed remarkable antimicrobial activity and antimicrobial substances were found resistant to enzymes, high temperature and low pH. Metabolic activities and exopolysaccharide production of the strains were found relatively weak. Determinate to antibiotic susceptibility patterns 14 different antibiotics used and strains were found reliable in terms of transferable resistance genes except for erythromycin. All strains showed resistance to acidic condition and gastric environment. However, adhesion ability of strains was found relatively low. All findings showed that, these strains potential candidate for use in food industry especially as natural food preservatives because of antimicrobial activity capacity and one strain (S2) have remarkable potential to use as starter cultures or probiotics.