- Gazi University Journal of Science
- Vol: 23 Issue: 4
- Protease And Lipase Activity Of Staphylococcus Aureus Obtained From Meat, Chicken And Meatball Sampl...
Protease And Lipase Activity Of Staphylococcus Aureus Obtained From Meat, Chicken And Meatball Samples
Authors : Neslihan Gündoğan, Aslı Devren
Pages : 381-384
View : 9 | Download : 4
Publication Date : 2010-03-19
Article Type : Other
Abstract :Normal 0 21 false false false TR X-NONE X-NONE MicrosoftInternetExplorer4 A total of 270 samples of raw meat (minced calf meat, chicken carcasses) and meatballs (ready-toeat meat) were analyzed for the presence of Staphylococcus aureus . From these samples, 148 S. aureus isolates were obtained, which were investigated for proteolytic and lipolytic activity under psychrotrophic conditions (+4 o C and +20 o C) associated with meat spoilage. Both proteolytic and lipolytic bacteria can change the quality of raw meat and decrease the shelf-life, resulting in spoilage. S. aureus isolates were not showed proteolytic and lipolytic activities at +4 o C. It was found that 96.2 % , 89.1 % and 75.0 % of the S. aureus isolates obtained from meat, meatball and chicken samples showed proteolytic activity at +20 o C. Few of the isolates obtained from chicken samples (22.8 %) showed lipolytic activity under psychrotrophic conditions (+20 o C). Keywords : Protease, Lipase, Staphylococcus aureusKeywords : Protease, Lipase, Staphylococcus aureus