API ZYM Enzymatic Profile of Lactic Acid Bacteria Isolated from Traditional Bulgarian Meat Product “Lukanka”

S. STOYANOVSKI1, Z. GACOVSKI1,  S. ANTONOVA-NIKOLOVA2, N. KIRILOV2, I. IVANOVA2, T. TENEV2 and V. HADJINESHEVA2
1 Bitola University “St.Kliment Ohridski”, Faculty of Veterinary Medicine, Bitola, Macedony
2 Sofia University “St. Kliment Ohridski”, Faculty of Biology, Department of General and Industrial Microbiology, BG – 1164 Sofia, Bulgaria
2 Sofia University “St.Kliment Ohridski”, Faculty of Biology, Department of Cytology, Histology and Embryology, BG – 1164 Sofia, Bulgaria

Abstract

Stoyanovski, S., Z. Gacovski,  S. Antonova-Nikolova, N. Kirilov, I. Ivanova, T. Tenev and V. Hadjinesheva, 2013. API ZYM enzymatic profile of lactic acid bacteria isolated from traditional Bulgarian meat product “Lukanka”. Bulg. J. Agric. Sci., Supplement 2, 19: 86–89

 

The enzyme potential of lactic acid bacteria is an important factor in the formation of characteristic taste of meat products. The aim of the study is the determination of the enzyme profile of different lactic acid bacteria using API ZYM system. The enzyme activity of 31 strains of Lactobacillus plantarum, Lactobacillus sakei and Lactobacillus brevis isolated during different stages of the fermentation process of the naturally fermented traditional Bulgarian meat product “Lukanka” was determined. It was established that most of the strains showed low lipolytic activity. Only a few strains showed phosphatase and β- galactosidase activity. The amidase activity varied among the strains. Almost all strains possessed high β-glucosidase, α-galactosidase, β-glucuronidase, α-manosidase and N-acetyl-β-glucosaminidase activity.    

Key words: Enzyme activity, Lactic acid bacteria, Traditional Bulgarian Meat Product “Lukanka”

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