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dc.contributor.author
Fadda, Silvina G.  
dc.contributor.author
Lebert, André  
dc.contributor.author
Talon, Régine  
dc.date.available
2018-08-21T20:37:22Z  
dc.date.issued
2002-04-26  
dc.identifier.citation
Fadda, Silvina G.; Lebert, André; Talon, Régine; Development of an enzymatic method to quantify methyl ketones from bacterial origin; American Chemical Society; Journal of Agricultural and Food Chemistry; 50; 9; 26-4-2002; 2471-2474  
dc.identifier.issn
0021-8561  
dc.identifier.uri
http://hdl.handle.net/11336/56459  
dc.description.abstract
Methyl ketones are detected in dry fermented sausages in which they contribute to the cured aroma. They have been associated with the inoculation of Staphylococcus carnosus used as starter culture. To evaluate the ability of bacterial starters to produce methyl ketones it was necessary to develop a rapid method. The method consists of a reaction catalyzed by a commercial NADPH-dependent alcohol dehydrogenase that reduces the 2-pentanone to its secondary alcohol. The linearity, the specificity, and the robustness were studied. Its accuracy was confirmed by comparison with the gas chromatography technique. Finally, the method was validated on biological samples such as the 2-pentanone produced by Staphylococcus camosus. The enzymatic method offers some advantages over the gas chromatography, as it is faster, simpler, and inexpensive; guaranteeing an effective way to assess bacterial ketone production.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
American Chemical Society  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
2-Pentanone  
dc.subject
Aroma  
dc.subject
Fermented Sausage  
dc.subject
Methyl Ketones  
dc.subject
Nadph-Dependent Alcohol Dehydrogenase  
dc.subject
Staphylococcus Carnosus  
dc.subject.classification
Agricultura  
dc.subject.classification
Agricultura, Silvicultura y Pesca  
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CIENCIAS AGRÍCOLAS  
dc.title
Development of an enzymatic method to quantify methyl ketones from bacterial origin  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-07-23T18:11:48Z  
dc.identifier.eissn
1520-5118  
dc.journal.volume
50  
dc.journal.number
9  
dc.journal.pagination
2471-2474  
dc.journal.pais
Estados Unidos  
dc.journal.ciudad
Washington  
dc.description.fil
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Institut National de la Recherche Agronomique; Francia  
dc.description.fil
Fil: Lebert, André. Institut National de la Recherche Agronomique; Francia  
dc.description.fil
Fil: Talon, Régine. Institut National de la Recherche Agronomique; Francia  
dc.journal.title
Journal of Agricultural and Food Chemistry  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1021/jf011298v  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/abs/10.1021/jf011298v