Özet:

Lipases are widely distributed in nature and catalyze the hydrolysis of mono, di and tri acyl glycerols to liberate free fatty acids and glycerol. Various microorganisms produce lipases either alone or together with esterase. Lipases form an important group of relevant enzymes and they were used in a variety of biotechnological fields such as food, pharmaceutical, detergent, textile and cosmetic industries. Lipases from lactic acid bacteria may contribute in the development of flavors in foods especially meat products. The goal of the present study is to investigate the ability to produce lipolytic enzymes lactic acid bacteria strains which is selected as potential probiotics and isolated on pastırma samples in our laboratory to determinate the possibilities of using as starter cultures in pastırma production. Lipolytic activity of lactic acid bacteria isolated from pastırma has not been investigated up to now. The plate assay is performed to screening lipolytic activity of lactic acid bacteria isolates. In the study, 3 different growth medium tried and each medium contain tributyrin as a substrate. Using these methods, 50 strains of lactic acid bacteria isolated from Turkish pastırma are screened for the presence of lipolytic activity. As a result of the analysis, the lipolytic activity is observed in 26 tested strains. Lactobacillus plantarum have highest lipolytic activity.  

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