EGG YOLK FACTOR OF STAPHYLOCOCCUS AUREUS. II. CHARACTERIZATION OF THE LIPASE ACTIVITY.

Abstract:

:Shah, D. B. (University of Wisconsin, Madison), and J. B. Wilson. Egg yolk factor of Staphylococcus aureus. II. Characterization of the lipase activity. J. Bacteriol. 89:949-953. 1965.-The staphylococcal egg yolk factor was characterized as a lipase. The enzyme had an optimal pH of 7.8, but the optimal pH of stability was 7. Substrate specificity data showed that the relative rate of hydrolysis was lowest with triacetin as substrate, was maximal with tributyrin, and decreased as the chain length of the acyl moieties increased. The enzyme showed an absolute requirement for a fatty acid acceptor like calcium, when the acyl moiety of triglyceride was water-insoluble. Magnesium, strontium, and barium functioned equally well as fatty acid acceptors. The enzyme was able to hydrolyze coconut oil, peanut oil, olive oil, and egg yolk oil.

journal_name

J Bacteriol

journal_title

Journal of bacteriology

authors

SHAH DB,WILSON JB

doi

10.1128/JB.89.4.949-953.1965

keywords:

subject

Has Abstract

pub_date

1965-04-01 00:00:00

pages

949-53

eissn

0021-9193

issn

1098-5530

journal_volume

89

pub_type

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