Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheeses

Autores
Abeijon Mukdsi, Maria Claudia; Medina, Roxana Beatriz; Alvarez, Maria de Fatima; Gonzalez, Silvia Nelina
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The present work evaluates the ability of lactic acid bacteria isolated from goat's and ewe's milk and cheeses to synthesise short-chain fatty acid esters. In order to elucidate the mechanisms of ester synthesis involved, cell-free extracts were incubated in sodium phosphate buffer containing triglyceride plus ethanol (alcoholysis) and free fatty acid plus ethanol (esterification). After 24 h incubation at 37 °C esters were extracted and determined by gas chromatography. Strains evaluated were able to synthesise ethyl esters from 2 to 10 carbon atoms, mainly ethyl butanoate and ethyl hexanoate. A great variability amongst strains was observed. In general, higher ester-forming activities by esterification were detected. In enterococci strains the alcoholysis mechanism was also involved. These strains could be useful as adjunct cultures for small ruminants' dairy products and would contribute to the development of fruity flavour notes. A deeper understanding of ester synthesis mechanisms involved would allow the control of flavour development.
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. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Alvarez, Maria de Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; 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
Alcoholysis
Esterification
Esters
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:11336/54626
Acceder
id CONICETDig_fdcd48f9d9acb75d081e726e86814717
oai_identifier_str oai:ri.conicet.gov.ar:11336/54626
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheesesAbeijon Mukdsi, Maria ClaudiaMedina, Roxana BeatrizAlvarez, Maria de FatimaGonzalez, Silvia NelinaAlcoholysisEsterificationEstersLactic Acid Bacteriahttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The present work evaluates the ability of lactic acid bacteria isolated from goat's and ewe's milk and cheeses to synthesise short-chain fatty acid esters. In order to elucidate the mechanisms of ester synthesis involved, cell-free extracts were incubated in sodium phosphate buffer containing triglyceride plus ethanol (alcoholysis) and free fatty acid plus ethanol (esterification). After 24 h incubation at 37 °C esters were extracted and determined by gas chromatography. Strains evaluated were able to synthesise ethyl esters from 2 to 10 carbon atoms, mainly ethyl butanoate and ethyl hexanoate. A great variability amongst strains was observed. In general, higher ester-forming activities by esterification were detected. In enterococci strains the alcoholysis mechanism was also involved. These strains could be useful as adjunct cultures for small ruminants' dairy products and would contribute to the development of fruity flavour notes. A deeper understanding of ester synthesis mechanisms involved would allow the control of flavour development.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. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Alvarez, Maria de Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; 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; ArgentinaElsevier2009-11info: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/11336/54626Abeijon Mukdsi, Maria Claudia; Medina, Roxana Beatriz; Alvarez, Maria de Fatima; Gonzalez, Silvia Nelina; Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheeses; Elsevier; Food Chemistry; 117; 2; 11-2009; 241-2470308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2009.03.105info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814609004312info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:09:35Zoai:ri.conicet.gov.ar:11336/54626instacron: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:34982025-09-29 10:09:36.26CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheeses
title Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheeses
spellingShingle Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheeses
Abeijon Mukdsi, Maria Claudia
Alcoholysis
Esterification
Esters
Lactic Acid Bacteria
title_short Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheeses
title_full Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheeses
title_fullStr Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheeses
title_full_unstemmed Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheeses
title_sort Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheeses
dc.creator.none.fl_str_mv Abeijon Mukdsi, Maria Claudia
Medina, Roxana Beatriz
Alvarez, Maria de Fatima
Gonzalez, Silvia Nelina
author Abeijon Mukdsi, Maria Claudia
author_facet Abeijon Mukdsi, Maria Claudia
Medina, Roxana Beatriz
Alvarez, Maria de Fatima
Gonzalez, Silvia Nelina
author_role author
author2 Medina, Roxana Beatriz
Alvarez, Maria de Fatima
Gonzalez, Silvia Nelina
author2_role author
author
author
dc.subject.none.fl_str_mv Alcoholysis
Esterification
Esters
Lactic Acid Bacteria
topic Alcoholysis
Esterification
Esters
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 The present work evaluates the ability of lactic acid bacteria isolated from goat's and ewe's milk and cheeses to synthesise short-chain fatty acid esters. In order to elucidate the mechanisms of ester synthesis involved, cell-free extracts were incubated in sodium phosphate buffer containing triglyceride plus ethanol (alcoholysis) and free fatty acid plus ethanol (esterification). After 24 h incubation at 37 °C esters were extracted and determined by gas chromatography. Strains evaluated were able to synthesise ethyl esters from 2 to 10 carbon atoms, mainly ethyl butanoate and ethyl hexanoate. A great variability amongst strains was observed. In general, higher ester-forming activities by esterification were detected. In enterococci strains the alcoholysis mechanism was also involved. These strains could be useful as adjunct cultures for small ruminants' dairy products and would contribute to the development of fruity flavour notes. A deeper understanding of ester synthesis mechanisms involved would allow the control of flavour development.
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. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Alvarez, Maria de Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; 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 ability of lactic acid bacteria isolated from goat's and ewe's milk and cheeses to synthesise short-chain fatty acid esters. In order to elucidate the mechanisms of ester synthesis involved, cell-free extracts were incubated in sodium phosphate buffer containing triglyceride plus ethanol (alcoholysis) and free fatty acid plus ethanol (esterification). After 24 h incubation at 37 °C esters were extracted and determined by gas chromatography. Strains evaluated were able to synthesise ethyl esters from 2 to 10 carbon atoms, mainly ethyl butanoate and ethyl hexanoate. A great variability amongst strains was observed. In general, higher ester-forming activities by esterification were detected. In enterococci strains the alcoholysis mechanism was also involved. These strains could be useful as adjunct cultures for small ruminants' dairy products and would contribute to the development of fruity flavour notes. A deeper understanding of ester synthesis mechanisms involved would allow the control of flavour development.
publishDate 2009
dc.date.none.fl_str_mv 2009-11
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/11336/54626
Abeijon Mukdsi, Maria Claudia; Medina, Roxana Beatriz; Alvarez, Maria de Fatima; Gonzalez, Silvia Nelina; Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheeses; Elsevier; Food Chemistry; 117; 2; 11-2009; 241-247
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/54626
identifier_str_mv Abeijon Mukdsi, Maria Claudia; Medina, Roxana Beatriz; Alvarez, Maria de Fatima; Gonzalez, Silvia Nelina; Ester synthesis by lactic acid bacteria isolated from goat's and ewe's milk and cheeses; Elsevier; Food Chemistry; 117; 2; 11-2009; 241-247
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.2009.03.105
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814609004312
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
_version_ 1844613976377262080
score 13.070432

Publicaciones similares