PL EN
EFFECT OF AVOCADO OIL ON THE INDUCTION OF YEAST HYDROLASES
 
Więcej
Ukryj
1
WULS-SGGW, Institute of Food Sciences
2
Siliker Polska Sp. z o.o., Mérieux NutriSciences Group
Data publikacji: 20-07-2021
 
2020;(601):13–23
 
SŁOWA KLUCZOWE
STRESZCZENIE
Hydrolases catalyzing on the ester bonds, commonly known as lipases (EC 3.1.1) are one of the most important groups of enzymes with significant industrial importance. They are produced by plants, animals and microorganisms, but microbial lipases enjoying the greatest interest. The aim of the study was to assess the effect of avocado oil used as a hydrophobic substrate in Yarrowia lipolytica W29 yeast culture media on the synthesis of extracellular lipases. The study compares the metabolic activity of yeast on a medium with avocado oil and mediums with of various carbon sources (olive oil, glucose). The obtained results indicate that the lipolytic activity of yeast Yarrowia lipolytica W29 can be induced by the presence of avocado oil in the medium. A lower concentration of oleic acid with a higher concentration of palmitic acid in avocado oil, however, in relation to olive oil results in about 2.5 times lower yeast activity – at the level of about 0.047 ±0.02 U/cm3.
 
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ISSN:0084-5477