Loading…
Contribution of Lactic Acid Bacteria Esterases to the Release of Fatty Acids in Miniature Ewe’s Milk Cheese Models
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...
Saved in:
Published in: | Journal of agricultural and food chemistry 2009-02, Vol.57 (3), p.1036-1044 |
---|---|
Main Authors: | , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
cited_by | cdi_FETCH-LOGICAL-a433t-4d14e96086d1000b8e468089ff5ea46ff4c074ef1c81e407984c5ff636bb0dce3 |
---|---|
cites | cdi_FETCH-LOGICAL-a433t-4d14e96086d1000b8e468089ff5ea46ff4c074ef1c81e407984c5ff636bb0dce3 |
container_end_page | 1044 |
container_issue | 3 |
container_start_page | 1036 |
container_title | Journal of agricultural and food chemistry |
container_volume | 57 |
creator | Abeijón Mukdsi, María C Medina, Roxana B Katz, Marta B Pivotto, Rodolfo Gatti, Patricia González, Silvia N |
description | 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. |
doi_str_mv | 10.1021/jf8026606 |
format | article |
fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_66886966</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>66886966</sourcerecordid><originalsourceid>FETCH-LOGICAL-a433t-4d14e96086d1000b8e468089ff5ea46ff4c074ef1c81e407984c5ff636bb0dce3</originalsourceid><addsrcrecordid>eNpt0MFu1DAQBmALgei2cOAFwBcqcQjMxI7XOZbVFpC2QgJ6jhxnTL1k49Z2hHrjNXg9ngSXXbUXTmOPP49GP2MvEN4i1Phu6zTUSoF6xBbY1FA1iPoxW0B5rHSj8Igdp7QFAN0s4Sk7whaFxlosWF6FKUffz9mHiQfHN8Zmb_mZ9QN_X84UveHrVKpJlHgOPF8R_0Ijlfvdh3OT8-0_n7if-IWfvMlzJL7-SX9-_U6lM_7gqyui4i_CQGN6xp44MyZ6fqgn7PJ8_W31sdp8_vBpdbapjBQiV3JASa0CrQYsu_eapNKgW-caMlI5Jy0sJTm0GknCstXSNs4pofoeBkvihJ3u517HcDNTyt3OJ0vjaCYKc-qU0lq1ShX4Zg9tDClFct119DsTbzuE7i7i7j7iYl8ehs79joYHeci0gNcHYJI1o4tmsj7duxoRtBR1ca_2zpnQme-xmMuvNaAAbNqlQHyYZGzqtmGOU0nrPyv9BSRpmDs</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>66886966</pqid></control><display><type>article</type><title>Contribution of Lactic Acid Bacteria Esterases to the Release of Fatty Acids in Miniature Ewe’s Milk Cheese Models</title><source>American Chemical Society:Jisc Collections:American Chemical Society Read & Publish Agreement 2022-2024 (Reading list)</source><creator>Abeijón Mukdsi, María C ; Medina, Roxana B ; Katz, Marta B ; Pivotto, Rodolfo ; Gatti, Patricia ; González, Silvia N</creator><creatorcontrib>Abeijón Mukdsi, María C ; Medina, Roxana B ; Katz, Marta B ; Pivotto, Rodolfo ; Gatti, Patricia ; González, Silvia N</creatorcontrib><description>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.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf8026606</identifier><identifier>PMID: 19138123</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Animals ; Argentina ; Biological and medical sciences ; Cheese - analysis ; Cheese - microbiology ; cheese ripening ; cheese starters ; cheeses ; enzyme activity ; esterases ; Esterases - metabolism ; ewe milk ; Fatty Acids, Nonesterified - analysis ; Fatty Acids, Nonesterified - metabolism ; Fatty Acids, Volatile - analysis ; Food Chemistry/Biochemistry ; Food industries ; Food microbiology ; Fundamental and applied biological sciences. Psychology ; lactic acid bacteria ; Lactobacillus - enzymology ; Lipolysis ; Milk - microbiology ; Milk and cheese industries. Ice creams ; miniature ewes ; multiple strain starters ; Sheep ; short chain fatty acids ; volatile fatty acids</subject><ispartof>Journal of agricultural and food chemistry, 2009-02, Vol.57 (3), p.1036-1044</ispartof><rights>Copyright © 2009 American Chemical Society</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a433t-4d14e96086d1000b8e468089ff5ea46ff4c074ef1c81e407984c5ff636bb0dce3</citedby><cites>FETCH-LOGICAL-a433t-4d14e96086d1000b8e468089ff5ea46ff4c074ef1c81e407984c5ff636bb0dce3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21108432$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19138123$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Abeijón Mukdsi, María C</creatorcontrib><creatorcontrib>Medina, Roxana B</creatorcontrib><creatorcontrib>Katz, Marta B</creatorcontrib><creatorcontrib>Pivotto, Rodolfo</creatorcontrib><creatorcontrib>Gatti, Patricia</creatorcontrib><creatorcontrib>González, Silvia N</creatorcontrib><title>Contribution of Lactic Acid Bacteria Esterases to the Release of Fatty Acids in Miniature Ewe’s Milk Cheese Models</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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.</description><subject>Animals</subject><subject>Argentina</subject><subject>Biological and medical sciences</subject><subject>Cheese - analysis</subject><subject>Cheese - microbiology</subject><subject>cheese ripening</subject><subject>cheese starters</subject><subject>cheeses</subject><subject>enzyme activity</subject><subject>esterases</subject><subject>Esterases - metabolism</subject><subject>ewe milk</subject><subject>Fatty Acids, Nonesterified - analysis</subject><subject>Fatty Acids, Nonesterified - metabolism</subject><subject>Fatty Acids, Volatile - analysis</subject><subject>Food Chemistry/Biochemistry</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>lactic acid bacteria</subject><subject>Lactobacillus - enzymology</subject><subject>Lipolysis</subject><subject>Milk - microbiology</subject><subject>Milk and cheese industries. Ice creams</subject><subject>miniature ewes</subject><subject>multiple strain starters</subject><subject>Sheep</subject><subject>short chain fatty acids</subject><subject>volatile fatty acids</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNpt0MFu1DAQBmALgei2cOAFwBcqcQjMxI7XOZbVFpC2QgJ6jhxnTL1k49Z2hHrjNXg9ngSXXbUXTmOPP49GP2MvEN4i1Phu6zTUSoF6xBbY1FA1iPoxW0B5rHSj8Igdp7QFAN0s4Sk7whaFxlosWF6FKUffz9mHiQfHN8Zmb_mZ9QN_X84UveHrVKpJlHgOPF8R_0Ijlfvdh3OT8-0_n7if-IWfvMlzJL7-SX9-_U6lM_7gqyui4i_CQGN6xp44MyZ6fqgn7PJ8_W31sdp8_vBpdbapjBQiV3JASa0CrQYsu_eapNKgW-caMlI5Jy0sJTm0GknCstXSNs4pofoeBkvihJ3u517HcDNTyt3OJ0vjaCYKc-qU0lq1ShX4Zg9tDClFct119DsTbzuE7i7i7j7iYl8ehs79joYHeci0gNcHYJI1o4tmsj7duxoRtBR1ca_2zpnQme-xmMuvNaAAbNqlQHyYZGzqtmGOU0nrPyv9BSRpmDs</recordid><startdate>20090211</startdate><enddate>20090211</enddate><creator>Abeijón Mukdsi, María C</creator><creator>Medina, Roxana B</creator><creator>Katz, Marta B</creator><creator>Pivotto, Rodolfo</creator><creator>Gatti, Patricia</creator><creator>González, Silvia N</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20090211</creationdate><title>Contribution of Lactic Acid Bacteria Esterases to the Release of Fatty Acids in Miniature Ewe’s Milk Cheese Models</title><author>Abeijón Mukdsi, María C ; Medina, Roxana B ; Katz, Marta B ; Pivotto, Rodolfo ; Gatti, Patricia ; González, Silvia N</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a433t-4d14e96086d1000b8e468089ff5ea46ff4c074ef1c81e407984c5ff636bb0dce3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Animals</topic><topic>Argentina</topic><topic>Biological and medical sciences</topic><topic>Cheese - analysis</topic><topic>Cheese - microbiology</topic><topic>cheese ripening</topic><topic>cheese starters</topic><topic>cheeses</topic><topic>enzyme activity</topic><topic>esterases</topic><topic>Esterases - metabolism</topic><topic>ewe milk</topic><topic>Fatty Acids, Nonesterified - analysis</topic><topic>Fatty Acids, Nonesterified - metabolism</topic><topic>Fatty Acids, Volatile - analysis</topic><topic>Food Chemistry/Biochemistry</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>lactic acid bacteria</topic><topic>Lactobacillus - enzymology</topic><topic>Lipolysis</topic><topic>Milk - microbiology</topic><topic>Milk and cheese industries. Ice creams</topic><topic>miniature ewes</topic><topic>multiple strain starters</topic><topic>Sheep</topic><topic>short chain fatty acids</topic><topic>volatile fatty acids</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Abeijón Mukdsi, María C</creatorcontrib><creatorcontrib>Medina, Roxana B</creatorcontrib><creatorcontrib>Katz, Marta B</creatorcontrib><creatorcontrib>Pivotto, Rodolfo</creatorcontrib><creatorcontrib>Gatti, Patricia</creatorcontrib><creatorcontrib>González, Silvia N</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Abeijón Mukdsi, María C</au><au>Medina, Roxana B</au><au>Katz, Marta B</au><au>Pivotto, Rodolfo</au><au>Gatti, Patricia</au><au>González, Silvia N</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Contribution of Lactic Acid Bacteria Esterases to the Release of Fatty Acids in Miniature Ewe’s Milk Cheese Models</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2009-02-11</date><risdate>2009</risdate><volume>57</volume><issue>3</issue><spage>1036</spage><epage>1044</epage><pages>1036-1044</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><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.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>19138123</pmid><doi>10.1021/jf8026606</doi><tpages>9</tpages></addata></record> |
fulltext | fulltext |
identifier | ISSN: 0021-8561 |
ispartof | Journal of agricultural and food chemistry, 2009-02, Vol.57 (3), p.1036-1044 |
issn | 0021-8561 1520-5118 |
language | eng |
recordid | cdi_proquest_miscellaneous_66886966 |
source | American Chemical Society:Jisc Collections:American Chemical Society Read & Publish Agreement 2022-2024 (Reading list) |
subjects | Animals Argentina Biological and medical sciences Cheese - analysis Cheese - microbiology cheese ripening cheese starters cheeses enzyme activity esterases Esterases - metabolism ewe milk Fatty Acids, Nonesterified - analysis Fatty Acids, Nonesterified - metabolism Fatty Acids, Volatile - analysis Food Chemistry/Biochemistry Food industries Food microbiology Fundamental and applied biological sciences. Psychology lactic acid bacteria Lactobacillus - enzymology Lipolysis Milk - microbiology Milk and cheese industries. Ice creams miniature ewes multiple strain starters Sheep short chain fatty acids volatile fatty acids |
title | Contribution of Lactic Acid Bacteria Esterases to the Release of Fatty Acids in Miniature Ewe’s Milk Cheese Models |
url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-04T14%3A55%3A20IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Contribution%20of%20Lactic%20Acid%20Bacteria%20Esterases%20to%20the%20Release%20of%20Fatty%20Acids%20in%20Miniature%20Ewe%E2%80%99s%20Milk%20Cheese%20Models&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=Abeijo%CC%81n%20Mukdsi,%20Mari%CC%81a%20C&rft.date=2009-02-11&rft.volume=57&rft.issue=3&rft.spage=1036&rft.epage=1044&rft.pages=1036-1044&rft.issn=0021-8561&rft.eissn=1520-5118&rft.coden=JAFCAU&rft_id=info:doi/10.1021/jf8026606&rft_dat=%3Cproquest_cross%3E66886966%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-a433t-4d14e96086d1000b8e468089ff5ea46ff4c074ef1c81e407984c5ff636bb0dce3%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=66886966&rft_id=info:pmid/19138123&rfr_iscdi=true |