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Titolo:
Production of volatile sulfur compounds in Cheddar cheese slurries
Autore:
Dias, B; Weimer, B;
Indirizzi:
Utah State Univ, Dept Nutr & Food Sci, Western Dairy Ctr, Logan, UT 84322 USA Utah State Univ Logan UT USA 84322 Western Dairy Ctr, Logan, UT 84322 USA
Titolo Testata:
INTERNATIONAL DAIRY JOURNAL
fascicolo: 9, volume: 9, anno: 1999,
pagine: 605 - 611
SICI:
0958-6946(1999)9:9<605:POVSCI>2.0.ZU;2-W
Fonte:
ISI
Lingua:
ENG
Soggetto:
LACTOCOCCUS-LACTIS SUBSP; FLAVOR DEVELOPMENT; GAMMA-LYASE; METHIONINE; PURIFICATION; METHANETHIOL; BACTERIA;
Keywords:
Lactococcus lactis ssp cremoris; Brevibacterium linens; L-methionine gamma-lyase;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
33
Recensione:
Indirizzi per estratti:
Indirizzo: Weimer, B Utah State Univ, Dept Nutr & Food Sci, Western Dairy Ctr, Logan,UT 84322 USA Utah State Univ Logan UT USA 84322 iry Ctr, Logan, UT 84322 USA
Citazione:
B. Dias e B. Weimer, "Production of volatile sulfur compounds in Cheddar cheese slurries", INT DAIRY J, 9(9), 1999, pp. 605-611

Abstract

The influence of Lactococcus lactis ssp. cremoris S2, Brevibacterium linens BL2 and pure B. Linens BL2 L-methionine gamma-lyase (MGL) enzyme on the production of volatile sulfur compounds (VSC) in aseptic cheese slurries wasinvestigated. Cheese curd was prepared with L. lactis ssp. cremoris S2 andby direct acidification with L-glucono delta-lactone. B. linens BL2 and MGL were added to the slurries made by each method. Significant differences (P < 0.0001) in VSC production were observed between slurries made by directacidification and those made with the starter culture. The methanethiol level decreased in the absence of the starter culture; however, it increased over the first 4 d of incubation in slurries made with L. lactis ssp. cremoris S2. Addition of the starter culture to B. linens BL2 or MGL further increased methanethiol. Production of dimethyltrisulfide was correlated (R-2 =0.80) to methanethiol content. Dimethyldisulfide levels increased over time in ail slurries prepared with L. lactis ssp. cremoris S2. Addition of free methionine to slurries made from curd prepared with starter resulted in an increase in VSC. Starter bacteria increased methanethiol generation and stabilized the concentration in slurries. Addition of B. linens BL2 and MGL increased methanethiol production. (C) 1999 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 09/07/20 alle ore 01:37:33