LIPOLYTIC AND PROTEOLYTIC ACTIVITY OF MIC ROCOCCI ISOLATED FROM DRY FERMENTED SAUSAGES

The lipolytic and the proteolytic activity of six strains of micrococc i isolated from Spanish dry fermented sausages were studied. Extracell ular and intracellular lipolytic activity was determined against sever al substrates (glycerides and fat extracted from pork) at different te mperatures and pH values, and also against sarcoplasmic proteins. In g eneral the intracellular activity was less than the extracellular acti vity. On the basis of the results of this study and of other data alre ady published two strains (Micrococcus-12 and Micrococcus-30) were sel ected as potential starter cultures.