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Titolo:
Aspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening: A review
Autore:
Rattray, FP; Fox, PF;
Indirizzi:
Univ Coll, Dept Food Chem, Cork, Ireland Univ Coll Cork IrelandUniv Coll, Dept Food Chem, Cork, Ireland
Titolo Testata:
JOURNAL OF DAIRY SCIENCE
fascicolo: 5, volume: 82, anno: 1999,
pagine: 891 - 909
SICI:
0022-0302(199905)82:5<891:AOEABP>2.0.ZU;2-R
Fonte:
ISI
Lingua:
ENG
Soggetto:
METHYL THIOESTER SYNTHESIS; FAT-COATED MICROCAPSULES; AROMATIC-AMINO-ACIDS; CORYNEFORM BACTERIA; EXTRACELLULAR PROTEINASE; L-METHIONINE; METHANETHIOL PRODUCTION; CHEDDAR CHEESE; INTRACELLULAR ENZYMES; PURIFICATION;
Keywords:
Brevibacterium linens; cheese; enzymology; biochemical properties;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
128
Recensione:
Indirizzi per estratti:
Indirizzo: Rattray, FP Deptmarksiol & Metab, Chr Hansen A-S,10-12 Boge Alle, DK-2970 Horsholm, Den Dept Physiol & Metab Chr Hansen A-S,10-12 Boge Alle HorsholmDenmark DK-2970
Citazione:
F.P. Rattray e P.F. Fox, "Aspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening: A review", J DAIRY SCI, 82(5), 1999, pp. 891-909

Abstract

Brevibacterium linens is a major surface microorganism that is present in the smear of surface-ripened cheeses. The enzymology and biochemical characteristics of B. linens influence the ripening and final characteristics of smear surface-ripened cheeses. Proteolytic, peptidolytic, esterolytic, and lipolytic activities, which are of particular importance in the ripening process, are discussed in detail. This review also describes the production of volatile compounds, especially sulfur-containing ones, by B. linens, which are thought to be important in respect to the flavor of smear surface-ripened cheeses. The unique orange-colored carotenoids and the factors effecting their production by B. linens are also presented. The catabolism of aromatic amino acids, bacteriocin production, plasmids, and miscellaneous biochemical and physiological properties (peptidoglycan type; antibiotic resistance, insecticide degradation, and;biotechnological applications) of B. linens are discussed. The problem associated with the current taxonomical classification of B. linens strains caused by strain variation is evaluated. Finally, the application of B. linens cell extracts or its proteolytic enzymesas cheese ripening acccelerants for semi-hard or hard cheese varieties is considered.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 10/07/20 alle ore 19:18:01