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dc.contributor.author
Abeijon Mukdsi, Maria Claudia
dc.contributor.author
Medina, Roxana Beatriz
dc.contributor.author
Alvarez, Maria de Fatima
dc.contributor.author
Gonzalez, Silvia Nelina
dc.date.available
2018-08-08T18:37:01Z
dc.date.issued
2009-11
dc.identifier.citation
Abeijon Mukdsi, Maria Claudia; Medina, Roxana Beatriz; Alvarez, Maria de Fatima; Gonzalez, Silvia Nelina; Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheeses; Elsevier; Food Chemistry; 117; 2; 11-2009; 241-247
dc.identifier.issn
0308-8146
dc.identifier.uri
http://hdl.handle.net/11336/54626
dc.description.abstract
The present work evaluates the ability of lactic acid bacteria isolated from goat's and ewe's milk and cheeses to synthesise short-chain fatty acid esters. In order to elucidate the mechanisms of ester synthesis involved, cell-free extracts were incubated in sodium phosphate buffer containing triglyceride plus ethanol (alcoholysis) and free fatty acid plus ethanol (esterification). After 24 h incubation at 37 °C esters were extracted and determined by gas chromatography. Strains evaluated were able to synthesise ethyl esters from 2 to 10 carbon atoms, mainly ethyl butanoate and ethyl hexanoate. A great variability amongst strains was observed. In general, higher ester-forming activities by esterification were detected. In enterococci strains the alcoholysis mechanism was also involved. These strains could be useful as adjunct cultures for small ruminants' dairy products and would contribute to the development of fruity flavour notes. A deeper understanding of ester synthesis mechanisms involved would allow the control of flavour development.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Alcoholysis
dc.subject
Esterification
dc.subject
Esters
dc.subject
Lactic Acid Bacteria
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheeses
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-04-16T14:28:58Z
dc.journal.volume
117
dc.journal.number
2
dc.journal.pagination
241-247
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
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. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Alvarez, Maria de Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; 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
Food Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodchem.2009.03.105
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814609004312


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