Mostrar el registro sencillo del ítem
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
dc.subject.classification
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
Archivos asociados