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Article: Accumulation of Short n-Chain Ethyl Esters by Esterases of Lactic Acid Bacteria Under Conditions Simulating Ripening Parmesan Cheese
- Article from:
- Journal of Dairy Science
- Article date:
- September 1, 2003
- Author:
CopyrightCopyright American Dairy Science Association Sep 2003. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
EstA from Lactobacillus helueticus CNRZ32 (LbhEstA), EstB, and EstC from Lactobacillus casei LILA, and EstA from Lactococcus lactis MG1363 (Lcl-EstA) were evaluated for their ability to accumulate esters in a model system simulating Parmesan cheese ripening conditions (1O0C, 2 to 3% NaCl, pH 5.4 to 5.5, a^sub w^ = 0.850 to 0.925) using Capalase K from kid goat as a positive control. all of the LAB esterases and Capalase K mediated the accumulation of esters in the model system in an enzyme specific manner, which was influenced by a^sub w^ and selectivity for fatty acid chain-length. In general, enzyme mediated accumulation of ethyl esters was higher at aw values of 0.850 and 0.900 ...
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Article: APPETISERS
The Press;
October 10, 2002 ;
631 words
... ... importation and domestic production of very hard cheeses, such as grana padano and parmigiano reggiano, made from unpasteurised milk. FSANZ ... Christchurch; Helen Petrie, Rangiora; Anne Clark, Blenheim; A. Lindsay, Christchurch; P. Biddick, Christchurch. --Jenny Setchell ...
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