dc.creatorTaboada, Natalia Verónica
dc.creatorLopez Alzogaray, Maria Soledad
dc.creatorAbeijon Mukdsi, Maria Claudia
dc.creatorMedina, Roxana Beatriz
dc.date.accessioned2017-09-28T19:06:04Z
dc.date.accessioned2018-11-06T15:02:18Z
dc.date.available2017-09-28T19:06:04Z
dc.date.available2018-11-06T15:02:18Z
dc.date.created2017-09-28T19:06:04Z
dc.date.issued2014-09
dc.identifierTaboada, Natalia Verónica; Lopez Alzogaray, Maria Soledad; Abeijon Mukdsi, Maria Claudia; Medina, Roxana Beatriz; Esterase activities and biochemical properties of lactic acid bacteria isolated from goat´s milk cheese in Argentina; David Publishing; Journal of Agricultural Science and Technology B; 4; 9-2014; 752-760
dc.identifier2161-6264
dc.identifierhttp://hdl.handle.net/11336/25318
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1893069
dc.description.abstractTwenty-two lactic acid bacteria (LAB) strains isolated from Argentinean goat dairy products were evaluated for its biochemical properties and esterase activities relevant to flavor development. Streptococcus thermophiles (UNSE314), Lactobacillus (L.) delbrueckii subsp. bulgaricus (UNSE309), L. rhamnosus (UNSE308), L. plantarum (UNSE287, UNSE316, UNSE317) and Pediococcus pentosaceus (UNSE315) strains presented high acidifying activity. All strains tested metabolized citrate and produced diacetyl-acetoin in goat milk. Based on these results, ten strains with the best performance in diverse technological properties were selected to determine esterolytic activity. In all evaluated strains, esterase specific activity (ESA) was detected on a-naphthyl (a-NA) acetate and B-naphthyl (B-NA) acetate, propionate, caprylate and a-NA butyrate. No activity was detected on B-NA laurate. The highest values were detected when using a-NA instead of B-NA derivatives as substrate. In Pediococcus strains, wide variability in ESA were observed, which were species- and strain-specific. These results allow us to select strains with biochemical properties and esterase activities to design starter and adjunct cultures that contribute to flavor development during cheese ripening, thus preserving the typical organoleptic characteristics of Argentinean goat cheeses. 
dc.languageeng
dc.publisherDavid Publishing
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://davidpublisher.com/index.php/Home/Article/index?id=1245.html
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectESTERASE ACTIVITY
dc.subjectPEDIOCOCCUS
dc.subjectAUTOCHTHONOUS STARTER CULTURES
dc.subjectBIOCHEMICAL PROPERTIES
dc.subjectGOAT’S MILK CHEESE
dc.titleEsterase activities and biochemical properties of lactic acid bacteria isolated from goat´s milk cheese in Argentina
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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