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

被引：25

作者：

Oliszewski, Ruben

Medina, Roxana B.

Gonzalez, Silvia N.

Perez Chaia, Adriana B.

机构：

[1] Consejo Nacl Invest Cient & Tecn, Ctr Referencia Lactobacilos, CERLA, Lab Ecofisiol Tecnol, RA-4000 San Miguel De Tucuman, Argentina

[2] Univ Nacl Tucuman, Fac Bioquim Quim & Farm, RA-4000 San Miguel De Tucuman, Argentina

来源：

FOOD CHEMISTRY | 2007年 / 101卷 / 04期

关键词：

lactic acid bacteria; goats' milk cheese; esterase activity; flavour compounds;

D O I：

10.1016/j.foodchem.2006.03.053

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Esterase activities of indigenous lactic acid bacteria isolated from goats' milk and cheese were investigated. All of the strains exhibited esterase activity on alpha-naphthyl derivative of fatty acids of 2-6 carbon atoms. Lactobacillus fermentum ETC1 and L. bulgaricus ETC2 showed the highest specific activity on alpha-naphthyl acetate; L. rhamnosus ETC14 presented the highest specific activity on alpha-naphthyl butyrate and caproate. All enterococci strains presented the highest specific activities on a-naphthyl propionate, butyrate and caproate, and the lowest specific activities on a-naphthyl acetate. Pedicoccus pentocaseus ETC5 only had esterase activity on alpha-naphthyl acetate. The electrophoretic zymogram showed for each strain an individual enzyme profile on alpha-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. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：1446 / 1450

页数：5

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