dc.contributor | Federal University of Paraná | |
dc.contributor | Universidade Estadual Paulista (Unesp) | |
dc.date.accessioned | 2014-05-27T11:30:04Z | |
dc.date.available | 2014-05-27T11:30:04Z | |
dc.date.created | 2014-05-27T11:30:04Z | |
dc.date.issued | 2013-07-30 | |
dc.identifier | International Food Research Journal, v. 20, n. 3, p. 1417-1420, 2013. | |
dc.identifier | 1985-4668 | |
dc.identifier | 2231-7546 | |
dc.identifier | http://hdl.handle.net/11449/76083 | |
dc.identifier | 2-s2.0-84880578149 | |
dc.description.abstract | Bacillus cereus is a bacterium with deteriorating potential for dairy products, by being a psychrotrophic organism producer of lipases and proteases. This study evaluated the psychrotrophic behavior, lipolytic and proteolytic activity at 30°C, 10°C and 7°C of 86 strains of B. cereus lato sensu isolated from dairy products, marketed in Southern Brazil. It was also evaluated the optimal temperature for protease production. No strain grew at 7°C; but at 10°C, 84.9% of strains have grown. Only one strain had lipolytic activity at 30°C, and none at 7°C. At 10°C, 16.3% of strains produced lipases. All the strains presented proteolytic activity at 30°C; and at 10°C, 72.1% had this activity, and at 7°C, only 4.6%, an amount significantly lower (p < 0.05). The temperature of 20°C promoted the highest proteolytic activity, and at 10°C, the lowest activity. B. cereus can produce lipases and proteases at room and marginal chilling temperatures, causing technological defects in dairy products stored under these conditions. © 2008 IFRJ. | |
dc.language | eng | |
dc.relation | International Food Research Journal | |
dc.relation | 0.559 | |
dc.relation | 0,296 | |
dc.rights | Acesso aberto | |
dc.source | Scopus | |
dc.subject | Chilling | |
dc.subject | Lipase | |
dc.subject | Protease | |
dc.title | Effect of temperature on the lipolytic and proteolytic activity of Bacillus cereus isolated from dairy products | |
dc.type | Artículos de revistas | |