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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...

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Published in:Journal of agricultural and food chemistry 2009-02, Vol.57 (3), p.1036-1044
Main Authors: Abeijón Mukdsi, María C, Medina, Roxana B, Katz, Marta B, Pivotto, Rodolfo, Gatti, Patricia, González, Silvia N
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cited_by cdi_FETCH-LOGICAL-a433t-4d14e96086d1000b8e468089ff5ea46ff4c074ef1c81e407984c5ff636bb0dce3
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container_issue 3
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container_title Journal of agricultural and food chemistry
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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
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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. 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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&amp;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. 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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
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