Hydrolytic and synthetic activities of esterases and lipases of non-starter bacteria isolated from cheese surface

Bacteria of the genera Micrococcus, Brevibacterium and Staphylococcus isolated from the surface of the italian cheese Taleggio were grown in submerged cultures and checked for hydrolytic activity on agar plates using tributyrin, tricaprylin, triolein, Tween 20 and Tween 80 as current substrates showing general preference for short-chain esters. The microorganisms showing the highest hydrolytic activity were lyophilized and employed in organic solvent for promoting the synthesis of different flavour esters (ethylbutyrate, butylacetate, ethylhexanoate, ethyloctanoate) starting from the alcohol and free acid with molar conversions ranging from 5 to 60%.