Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese models

Autores
Abeijon Mukdsi, Maria Claudia; Medina, Roxana Beatriz; Katz, Marta Beatriz; Pivotto, Rodolfo; Gatti, Patricia; Gonzalez, Silvia Nelina
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
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
Fil: Medina, Roxana Beatriz. 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
Fil: Katz, Marta Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Pivotto, Rodolfo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Catamarca-La Rioja. Estación Experimental Agropecuaria Catamarca; Argentina
Fil: Gatti, Patricia. Instituto Nacional de Tecnología Industrial. Centro de Investigaciones Tecnológicas de la Industria Láctea; Argentina
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
Materia
Esterases
Ewe'S Milk Cheese
Lactic Acid Bacteria
Lipolysis
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/54356
Acceder
id CONICETDig_6355b46ff499daf99502b45bad0991bf
oai_identifier_str oai:ri.conicet.gov.ar:11336/54356
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese modelsAbeijon Mukdsi, Maria ClaudiaMedina, Roxana BeatrizKatz, Marta BeatrizPivotto, RodolfoGatti, PatriciaGonzalez, Silvia NelinaEsterasesEwe'S Milk CheeseLactic Acid BacteriaLipolysishttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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.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; ArgentinaFil: Medina, Roxana Beatriz. 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; ArgentinaFil: Katz, Marta Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Pivotto, Rodolfo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Catamarca-La Rioja. Estación Experimental Agropecuaria Catamarca; ArgentinaFil: Gatti, Patricia. Instituto Nacional de Tecnología Industrial. Centro de Investigaciones Tecnológicas de la Industria Láctea; ArgentinaFil: 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; ArgentinaAmerican Chemical Society2009-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/54356Abeijon Mukdsi, Maria Claudia; Medina, Roxana Beatriz; Katz, Marta Beatriz; Pivotto, Rodolfo; Gatti, Patricia; et al.; Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese models; American Chemical Society; Journal of Agricultural and Food Chemistry; 57; 3; 1-2-2009; 1036-10440021-85611520-5118CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1021/jf8026606info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/abs/10.1021/jf8026606info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:48:45Zoai:ri.conicet.gov.ar:11336/54356instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:48:46.017CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese models
title Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese models
spellingShingle Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese models
Abeijon Mukdsi, Maria Claudia
Esterases
Ewe'S Milk Cheese
Lactic Acid Bacteria
Lipolysis
title_short Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese models
title_full Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese models
title_fullStr Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese models
title_full_unstemmed Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese models
title_sort Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese models
dc.creator.none.fl_str_mv Abeijon Mukdsi, Maria Claudia
Medina, Roxana Beatriz
Katz, Marta Beatriz
Pivotto, Rodolfo
Gatti, Patricia
Gonzalez, Silvia Nelina
author Abeijon Mukdsi, Maria Claudia
author_facet Abeijon Mukdsi, Maria Claudia
Medina, Roxana Beatriz
Katz, Marta Beatriz
Pivotto, Rodolfo
Gatti, Patricia
Gonzalez, Silvia Nelina
author_role author
author2 Medina, Roxana Beatriz
Katz, Marta Beatriz
Pivotto, Rodolfo
Gatti, Patricia
Gonzalez, Silvia Nelina
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Esterases
Ewe'S Milk Cheese
Lactic Acid Bacteria
Lipolysis
topic Esterases
Ewe'S Milk Cheese
Lactic Acid Bacteria
Lipolysis
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
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
Fil: Medina, Roxana Beatriz. 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
Fil: Katz, Marta Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Pivotto, Rodolfo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Catamarca-La Rioja. Estación Experimental Agropecuaria Catamarca; Argentina
Fil: Gatti, Patricia. Instituto Nacional de Tecnología Industrial. Centro de Investigaciones Tecnológicas de la Industria Láctea; Argentina
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
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.
publishDate 2009
dc.date.none.fl_str_mv 2009-02-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/54356
Abeijon Mukdsi, Maria Claudia; Medina, Roxana Beatriz; Katz, Marta Beatriz; Pivotto, Rodolfo; Gatti, Patricia; et al.; Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese models; American Chemical Society; Journal of Agricultural and Food Chemistry; 57; 3; 1-2-2009; 1036-1044
0021-8561
1520-5118
CONICET Digital
CONICET
url http://hdl.handle.net/11336/54356
identifier_str_mv Abeijon Mukdsi, Maria Claudia; Medina, Roxana Beatriz; Katz, Marta Beatriz; Pivotto, Rodolfo; Gatti, Patricia; et al.; Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese models; American Chemical Society; Journal of Agricultural and Food Chemistry; 57; 3; 1-2-2009; 1036-1044
0021-8561
1520-5118
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1021/jf8026606
info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/abs/10.1021/jf8026606
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083008916881408
score 13.22299

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