Esterase activities of indigenous lactic acid bacteria from Argentinean goats' milk and cheeses

Autores
Oliszewski, Ruben; Medina, Roxana Beatriz; Gonzalez, Silvia Nelina; Perez Chaia, Adriana Beatriz
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Esterase activities of indigenous lactic acid bacteria isolated from goats' milk and cheese were investigated. All of the strains exhibited esterase activity on α-naphthyl derivative of fatty acids of 2-6 carbon atoms. Lactobacillus fermentum ETC1 and L. bulgaricus ETC2 showed the highest specific activity on α-naphthyl acetate; L. rhamnosus ETC14 presented the highest specific activity on α-naphthyl butyrate and caproate. All enterococci strains presented the highest specific activities on α-naphthyl propionate, butyrate and caproate, and the lowest specific activities on α-naphthyl acetate. Pedicoccus pentocaseus ETC5 only had esterase activity on α-naphthyl acetate. The electrophoretic zymogram showed for each strain an individual enzyme profile on α-naphthyl acetate and revealed the presence of more than one esterase. L. plantarum ETC11 and Enterococcus faecium ETC9 showed four and five bands of esterase activity, respectively. The strains evaluated in this work showed different esterase activities, which were species and strain specific.
Fil: Oliszewski, Ruben. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; 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: 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
Fil: Perez Chaia, Adriana 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
Materia
Esterase Activity
Flavour Compounds
Goats' Milk Cheese
Lactic Acid Bacteria
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:11336/56044
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Esterase activities of indigenous lactic acid bacteria from Argentinean goats' milk and cheesesOliszewski, RubenMedina, Roxana BeatrizGonzalez, Silvia NelinaPerez Chaia, Adriana BeatrizEsterase ActivityFlavour CompoundsGoats' Milk CheeseLactic Acid Bacteriahttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Esterase activities of indigenous lactic acid bacteria isolated from goats' milk and cheese were investigated. All of the strains exhibited esterase activity on α-naphthyl derivative of fatty acids of 2-6 carbon atoms. Lactobacillus fermentum ETC1 and L. bulgaricus ETC2 showed the highest specific activity on α-naphthyl acetate; L. rhamnosus ETC14 presented the highest specific activity on α-naphthyl butyrate and caproate. All enterococci strains presented the highest specific activities on α-naphthyl propionate, butyrate and caproate, and the lowest specific activities on α-naphthyl acetate. Pedicoccus pentocaseus ETC5 only had esterase activity on α-naphthyl acetate. The electrophoretic zymogram showed for each strain an individual enzyme profile on α-naphthyl acetate and revealed the presence of more than one esterase. L. plantarum ETC11 and Enterococcus faecium ETC9 showed four and five bands of esterase activity, respectively. The strains evaluated in this work showed different esterase activities, which were species and strain specific.Fil: Oliszewski, Ruben. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; 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: 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; ArgentinaFil: Perez Chaia, Adriana 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; ArgentinaElsevier2007-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/56044Oliszewski, Ruben; Medina, Roxana Beatriz; Gonzalez, Silvia Nelina; Perez Chaia, Adriana Beatriz; Esterase activities of indigenous lactic acid bacteria from Argentinean goats' milk and cheeses; Elsevier; Food Chemistry; 101; 4; 8-2007; 1446-14500308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2006.03.053info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814606002986info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:58:33Zoai:ri.conicet.gov.ar:11336/56044instacron: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:34982025-09-03 09:58:33.977CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Esterase activities of indigenous lactic acid bacteria from Argentinean goats' milk and cheeses
title Esterase activities of indigenous lactic acid bacteria from Argentinean goats' milk and cheeses
spellingShingle Esterase activities of indigenous lactic acid bacteria from Argentinean goats' milk and cheeses
Oliszewski, Ruben
Esterase Activity
Flavour Compounds
Goats' Milk Cheese
Lactic Acid Bacteria
title_short Esterase activities of indigenous lactic acid bacteria from Argentinean goats' milk and cheeses
title_full Esterase activities of indigenous lactic acid bacteria from Argentinean goats' milk and cheeses
title_fullStr Esterase activities of indigenous lactic acid bacteria from Argentinean goats' milk and cheeses
title_full_unstemmed Esterase activities of indigenous lactic acid bacteria from Argentinean goats' milk and cheeses
title_sort Esterase activities of indigenous lactic acid bacteria from Argentinean goats' milk and cheeses
dc.creator.none.fl_str_mv Oliszewski, Ruben
Medina, Roxana Beatriz
Gonzalez, Silvia Nelina
Perez Chaia, Adriana Beatriz
author Oliszewski, Ruben
author_facet Oliszewski, Ruben
Medina, Roxana Beatriz
Gonzalez, Silvia Nelina
Perez Chaia, Adriana Beatriz
author_role author
author2 Medina, Roxana Beatriz
Gonzalez, Silvia Nelina
Perez Chaia, Adriana Beatriz
author2_role author
author
author
dc.subject.none.fl_str_mv Esterase Activity
Flavour Compounds
Goats' Milk Cheese
Lactic Acid Bacteria
topic Esterase Activity
Flavour Compounds
Goats' Milk Cheese
Lactic Acid Bacteria
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Esterase activities of indigenous lactic acid bacteria isolated from goats' milk and cheese were investigated. All of the strains exhibited esterase activity on α-naphthyl derivative of fatty acids of 2-6 carbon atoms. Lactobacillus fermentum ETC1 and L. bulgaricus ETC2 showed the highest specific activity on α-naphthyl acetate; L. rhamnosus ETC14 presented the highest specific activity on α-naphthyl butyrate and caproate. All enterococci strains presented the highest specific activities on α-naphthyl propionate, butyrate and caproate, and the lowest specific activities on α-naphthyl acetate. Pedicoccus pentocaseus ETC5 only had esterase activity on α-naphthyl acetate. The electrophoretic zymogram showed for each strain an individual enzyme profile on α-naphthyl acetate and revealed the presence of more than one esterase. L. plantarum ETC11 and Enterococcus faecium ETC9 showed four and five bands of esterase activity, respectively. The strains evaluated in this work showed different esterase activities, which were species and strain specific.
Fil: Oliszewski, Ruben. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; 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: 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
Fil: Perez Chaia, Adriana 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
description Esterase activities of indigenous lactic acid bacteria isolated from goats' milk and cheese were investigated. All of the strains exhibited esterase activity on α-naphthyl derivative of fatty acids of 2-6 carbon atoms. Lactobacillus fermentum ETC1 and L. bulgaricus ETC2 showed the highest specific activity on α-naphthyl acetate; L. rhamnosus ETC14 presented the highest specific activity on α-naphthyl butyrate and caproate. All enterococci strains presented the highest specific activities on α-naphthyl propionate, butyrate and caproate, and the lowest specific activities on α-naphthyl acetate. Pedicoccus pentocaseus ETC5 only had esterase activity on α-naphthyl acetate. The electrophoretic zymogram showed for each strain an individual enzyme profile on α-naphthyl acetate and revealed the presence of more than one esterase. L. plantarum ETC11 and Enterococcus faecium ETC9 showed four and five bands of esterase activity, respectively. The strains evaluated in this work showed different esterase activities, which were species and strain specific.
publishDate 2007
dc.date.none.fl_str_mv 2007-08
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/11336/56044
Oliszewski, Ruben; Medina, Roxana Beatriz; Gonzalez, Silvia Nelina; Perez Chaia, Adriana Beatriz; Esterase activities of indigenous lactic acid bacteria from Argentinean goats' milk and cheeses; Elsevier; Food Chemistry; 101; 4; 8-2007; 1446-1450
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/56044
identifier_str_mv Oliszewski, Ruben; Medina, Roxana Beatriz; Gonzalez, Silvia Nelina; Perez Chaia, Adriana Beatriz; Esterase activities of indigenous lactic acid bacteria from Argentinean goats' milk and cheeses; Elsevier; Food Chemistry; 101; 4; 8-2007; 1446-1450
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2006.03.053
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814606002986
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
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
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score 13.13397

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