Perez-Esteban J, SanJose C, Jaspe A
Departamento de Nutrición y Bromatología III, Facultad de Veterinaria, Universidad Complutense, Madrid, Spain.
Folia Microbiol (Praha). 1997;42(4):345-8. doi: 10.1007/BF02816947.
Different dairy-like fat fractions were added to raw skim milk in order to determine their effect on lipase production by Pseudomonas fluorescens growing on raw milk at 7 degrees C. Supplementation with preparations of fat globule membranes, mixtures of capric acid, glycerol monocaprinate, and glycerol dicaprinate, cholesterol, or lecithin at concentrations similar to those occurring in whole milk had only slight effects on lipase production, whereas supplementation with 0.9% glycerol trioleate decreased lipase activity in milk by 90%.
为了确定不同的类乳脂肪组分对荧光假单胞菌在7摄氏度生鲜牛奶中生长时产生脂肪酶的影响，将其添加到生鲜脱脂牛奶中。添加与全脂牛奶中浓度相似的脂肪球膜制剂、癸酸、单癸酸甘油酯、双癸酸甘油酯、胆固醇或卵磷脂混合物，对脂肪酶产生的影响很小，而添加0.9%的三油酸甘油酯可使牛奶中的脂肪酶活性降低90%。
