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dc.contributor.author
Taboada, Natalia Verónica
dc.contributor.author
Lopez Alzogaray, Maria Soledad
dc.contributor.author
Abeijon Mukdsi, Maria Claudia
dc.contributor.author
Medina, Roxana Beatriz
dc.date.available
2017-09-28T19:06:04Z
dc.date.issued
2014-09
dc.identifier.citation
Taboada, Natalia Verónica; Lopez Alzogaray, Maria Soledad; Abeijon Mukdsi, Maria Claudia; Medina, Roxana Beatriz; Esterase activities and biochemical properties of lactic acid bacteria isolated from goat´s milk cheese in Argentina; David Publishing; Journal of Agricultural Science and Technology B; 4; 9-2014; 752-760
dc.identifier.issn
2161-6264
dc.identifier.uri
http://hdl.handle.net/11336/25318
dc.description.abstract
Twenty-two lactic acid bacteria (LAB) strains isolated from Argentinean goat dairy products were evaluated for its biochemical properties and esterase activities relevant to flavor development. Streptococcus thermophiles (UNSE314), Lactobacillus (L.) delbrueckii subsp. bulgaricus (UNSE309), L. rhamnosus (UNSE308), L. plantarum (UNSE287, UNSE316, UNSE317) and Pediococcus pentosaceus (UNSE315) strains presented high acidifying activity. All strains tested metabolized citrate and produced diacetyl-acetoin in goat milk. Based on these results, ten strains with the best performance in diverse technological properties were selected to determine esterolytic activity. In all evaluated strains, esterase specific activity (ESA) was detected on a-naphthyl (a-NA) acetate and B-naphthyl (B-NA) acetate, propionate, caprylate and a-NA butyrate. No activity was detected on B-NA laurate. The highest values were detected when using a-NA instead of B-NA derivatives as substrate. In Pediococcus strains, wide variability in ESA were observed, which were species- and strain-specific. These results allow us to select strains with biochemical properties and esterase activities to design starter and adjunct cultures that contribute to flavor development during cheese ripening, thus preserving the typical organoleptic characteristics of Argentinean goat cheeses.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
David Publishing
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Esterase Activity
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Pediococcus
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Autochthonous Starter Cultures
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Biochemical Properties
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Goat’S Milk Cheese
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Bioquímica y Biología Molecular
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Esterase activities and biochemical properties of lactic acid bacteria isolated from goat´s milk cheese in Argentina
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-07-03T20:44:22Z
dc.journal.volume
4
dc.journal.pagination
752-760
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Dakota
dc.description.fil
Fil: Taboada, Natalia Verónica. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias. Instituto de Cs.y Tecnologías Alimentarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Lopez Alzogaray, Maria Soledad. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias. Instituto de Cs.y Tecnologías Alimentarias; Argentina
dc.description.fil
Fil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad del Norte Santo Tomás de Aquino; Argentina
dc.description.fil
Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentina
dc.journal.title
Journal of Agricultural Science and Technology B
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://davidpublisher.com/index.php/Home/Article/index?id=1245.html
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