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dc.contributor.author Abeijon Mukdsi, Maria Claudia
dc.contributor.author Medina, Roxana Beatriz
dc.contributor.author Katz, Marta Beatriz
dc.contributor.author Pivotto, Rodolfo
dc.contributor.author Gatti, Patricia
dc.contributor.author Gonzalez, Silvia Nelina
dc.date.available 2018-08-06T21:35:42Z
dc.date.issued 2009-02-01
dc.identifier.citation Abeijon Mukdsi, Maria Claudia; Medina, Roxana Beatriz; Katz, Marta Beatriz; Pivotto, Rodolfo; Gatti, Patricia; et al.; Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese models; American Chemical Society; Journal of Agricultural and Food Chemistry; 57; 3; 1-2-2009; 1036-1044
dc.identifier.issn 0021-8561
dc.identifier.uri http://hdl.handle.net/11336/54356
dc.description.abstract The present work evaluates the contribution of esterase acivities of lactic acid bacteria isolated from ewe's dairy products to the release of free fatty acids (FFA) in ewe's milk cheese models. At 60 days of ripening, single-strain cheeses Ov 409 and Ov 421 showed high levels of total FFA (3075 and 2494.62 mg/kg, respectively). Cheeses Ov 227-Ov 409 and Ov 421-Ov 409 presented high percentages of short-chain fatty acids (SCFA). The highest levels of volatile free fatty acids (VFFA) were detected in cheeses Ov 409, Ov 421-Ov 409, and Ov 421-Ov 227. Studies on esterase activities showed that these strains hydrolyzed α-naphthyl derivatives of fatty acids from C2 to C6, mainly associated with the wall-membrane fraction. The results showed that the strains studied contributed to the release of FFA during ripening of ewe's milk cheese models. The increase of SCFA throughout ripening involves the action of esterases of starter strains.
dc.format application/pdf
dc.language.iso eng
dc.publisher American Chemical Society
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject ESTERASES
dc.subject EWE'S MILK CHEESE
dc.subject LACTIC ACID BACTERIA
dc.subject LIPOLYSIS
dc.subject.classification Alimentos y Bebidas
dc.subject.classification Otras Ingenierías y Tecnologías
dc.subject.classification INGENIERÍAS Y TECNOLOGÍAS
dc.title Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese models
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion
dc.date.updated 2018-04-16T14:28:48Z
dc.identifier.eissn 1520-5118
dc.journal.volume 57
dc.journal.number 3
dc.journal.pagination 1036-1044
dc.journal.pais Estados Unidos
dc.journal.ciudad Washington DC
dc.description.fil Fil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.description.fil Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.description.fil Fil: Katz, Marta Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil Fil: Pivotto, Rodolfo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Catamarca-La Rioja. Estación Experimental Agropecuaria Catamarca; Argentina
dc.description.fil Fil: Gatti, Patricia. Instituto Nacional de Tecnología Industrial. Centro de Investigaciones Tecnológicas de la Industria Láctea; Argentina
dc.description.fil Fil: Gonzalez, Silvia Nelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.journal.title Journal of Agricultural and Food Chemistry
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1021/jf8026606
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/abs/10.1021/jf8026606
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)