3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
At 80 ml of water, 2 ml of the oil and 50 µl enzymatic
preparations was added in to the separatory funnel. One
of the separatory funnel was used as a control. The volume
of the separatory funnel was mixed and within 20 min the
sample of the water phase was taken to determine chemical
oxygen demand (COD).
Results
S p i r i t B l u e A g a r ( D e t e c t i o n o f
L i p o l y t i c A c t i v i t y )
The lipolytic microorganisms metabolized the lipid in
the medium and form colonies with halos indicating lipolysis.
It was found out, that in all tested microorganism preparations
were presented and formed colonies with halos indicated
lipolysis.
Fig. 1. bacterial colonies with halos indicating lipolysis
L i p o l y t i c A c t i v i t y
Cultivation on agar plates. The highest value of the
lipolytic activity was determined at EP 1, the lowest lipolytic
activity was determined at EP 3.
The highest calculated value was found in supernatant
of EP 1 by anaerobic conditions, value of the activity was
a = 9. 16 × 10 –3 mmol min –1 , the lowest value was in sediment
of EP 3 by aerobic conditions, (a = 1 × 10 –4 mmol min –1 ).
Lipolytic activity was detected at all five enzymatic preparations.
Table I
Lipolytic activity in 5 of enzymatic preparations (expression
a × 10 –3 mmol min –1 )
eP aerobe anaerobe
supernatant sediment supernatant sediment
1 7.11 1.96 8.79 2.95
2 6.59 1.40 8.51 2.86
3 5.04 0.10 7.25 1.77
4 5.44 1.19 7.42 2.48
5 8.52 2.32 9.16 3.28
s661
Fig. 2. Comparsion values of the lipolytic activity for the individual
enzymatic preparations
Submers cultivation. The highest activity was measured
on the 10 th day of the cultivation. The decrease of activity
was registered on the 10 th day. The highest activity had the
enzymatic preparation 5 and the lowest had the enzymatic
preparation 3.
Table II
Relativic activity a rel [%] in enzymatic preparations during
submers cultivation
eP
[days]
1 2 3 4 5
2 62.97 53.09 46.06 50.32 73.56
6 83.26 74.35 66.98 68.69 85.46
8 84.73 78.74 75.54 77.82 94.15
10 100.00 100.00 100.00 100.00 100.00
14 75.52 68.73 62.23 63.50 90.00
3 . 3 L i p i d D e g r a d a t i o n a n d F a t t y
A c i d s U t i l i z a t i o n
Results of the determination demonstrate at Table III
and at Fig. 3.
Table III
% free fatty acids of EP during submers cultivation
EP1 EP2 EP3 EP4 EP5 days
9.69 10.07 14.87 3.68 3.72 2
13.04 37.74 19.02 4.75 25.43 6
48.91 48.42 33.28 7.13 39.02 8
66.57 56.5 40.75 37.66 48.04 10
20.1 22.83 26.49 20.38 26.15 14