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dc.contributor.author
Abeijon Mukdsi, Maria Claudia
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dc.contributor.author
Maillard, Marie Bernadette
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dc.contributor.author
Medina, Roxana Beatriz
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dc.contributor.author
Thierry, A.
dc.date.available
2018-03-26T19:55:37Z
dc.date.issued
2018-03
dc.identifier.citation
Abeijon Mukdsi, Maria Claudia; Maillard, Marie Bernadette; Medina, Roxana Beatriz; Thierry, A.; Ethyl butanoate is synthesised both by alcoholysis and esterification by dairy lactobacilli and propionibacteria; Elsevier Science; LWT - Food Science and Technology; 89; 3-2018; 38-43
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/39999
dc.description.abstract
Esters are important flavour-active compounds in cheese and result from the activity of cheese bacteria. The bacteria and reactions involved, however are still largely unknown, with two main mechanisms, alcoholysis or esterification, potentially involved in ester synthesis from different precursors. The aim of this study was to compare the potential for ester synthesis via different reactions in ripening bacteria. Four strains, one Lactobacillus fermentum, one L. casei, and two Propionibacterium freudenreichii, were tested as growing cultures and cell-free extracts (CFE) for their capacity to synthesise ethyl butanoate (EtC4) in the presence of different precursors. In cultures, EtC4 was mainly produced via alcoholysis. The highest EtC4 levels were produced by L. fermentum. Propionibacteria were also able to synthesise esters via alcoholysis, as demonstrated here for the first time. CFE from L. fermentum synthesised EtC4 via alcoholysis, whereas the other three strains did it via esterification. Our results show that the EtC4 synthesis mechanisms and the amounts produced were markedly strain-dependent, and suggest that both esterification and alcoholysis could be involved in ester formation during cheese ripening. By providing a better understanding of EtC4 biosynthesis, this work paves the way for controlling its production in cheese, accelerating the formation of desirable flavour.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
AROMA COMPOUND
dc.subject
CELL-FREE EXTRACT
dc.subject
CHEESE
dc.subject
CULTURE
dc.subject
ESTER SYNTHESIS
dc.subject.classification
Otras Ciencias Biológicas
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dc.subject.classification
Ciencias Biológicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Ethyl butanoate is synthesised both by alcoholysis and esterification by dairy lactobacilli and propionibacteria
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-03-26T18:16:26Z
dc.journal.volume
89
dc.journal.pagination
38-43
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
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
dc.description.fil
Fil: Maillard, Marie Bernadette. Institut National de la Recherche Agronomique; Francia
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; Argentina
dc.description.fil
Fil: Thierry, A.. Institut National de la Recherche Agronomique; Francia
dc.journal.title
LWT - Food Science and Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2017.10.012
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817307508
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