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An Evaluation of the Proteolytic and Lipolytic Potential of Penicillium spp. Isolated from Traditional Greek Sausages in Submerged Fermentation

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Abstract

A number of novel Penicillium strains belonging to Penicillium nalgiovense, Penicillium solitum, Penicillium commune, Penicillium olsonii, and Penicillium oxalicum species, isolated from the surface of traditional Greek sausages, were evaluated for their proteolytic and lipolytic potential in a solid substrate first and next in submerged fermentations, using complex media. Extracellular proteolytic activity was assessed at acid, neutral, and alkaline pH, while the lipolytic activity was assessed using olive oil, the short-chain triacylglycerol tributyrin, and the long-chain triolein, as substrates. The study revealed that although closely related, the tested strains produce enzymes of distinct specificities. P. nalgiovense PNA9 produced the highest alkaline proteolytic activity (13.2 unit (U)/ml) and the highest lipolytic activity with tributyrin (92 U/ml). Comparisons with known sources show that proteases and/or lipases can be secreted effectively by some Penicillia (P. nalgiovense PNA4, PNA7, and PNA9 and P. solitum PSO1), and further investigations on their properties and characteristics would be promising.

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Authors and Affiliations

  1. Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki, Greece

    Maria Papagianni

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  1. Maria Papagianni
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Correspondence to Maria Papagianni.

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Papagianni, M. An Evaluation of the Proteolytic and Lipolytic Potential of Penicillium spp. Isolated from Traditional Greek Sausages in Submerged Fermentation. Appl Biochem Biotechnol 172, 767–775 (2014). https://doi.org/10.1007/s12010-013-0570-y

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  • DOI: https://doi.org/10.1007/s12010-013-0570-y

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