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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/openAccess  
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  
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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