Journal of Applied Bacteriology · 1967 · 39 citations · 2 references
AgricultureFood ScienceMicrobiologyFood ChemistryFood MicrobiologyMeat ScienceFatty Acid ChemistryLipid AnalysisMeat CompositionMeat MicrobiologyMicrobial Growth In FoodsMicrobiological Examination Of MeatAnimal FatsFatty AcidsLipolytic ActivityLipolytic EnzymesMeat Fat ContentMeat LipidsMeat LipolysisMicrobial Ecology Of Meat
S ummary . The lipolytic activity of Micrococcaceae on pork fat was investigated by their growth in a fat containing medium. Thirty‐three free fatty acids were detected of which 6 had a carbon chain with < 8 atoms, and were not present in the original fat. In addition to the free fatty acids the formation of 15 carbonyl compounds was detected, most of which were identified. The result of these investigations, and their influence on the microflora of dry sausages has been analysed.
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