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Titolo:
Brevibacterium linens - a useful enzyme producer for cheese: a review
Autore:
Bikash, C; Ghosh, T; Sienkiewicz, T; Krenkel, K;
Indirizzi:
Tech Univ Berlin, Fac Food Sci & Biotechnol, Dept Fat Rich Prod, D-13355 Berlin, Germany Tech Univ Berlin Berlin Germany D-13355 ch Prod, D-13355 Berlin, Germany
Titolo Testata:
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
fascicolo: 11, volume: 55, anno: 2000,
pagine: 628 - 632
SICI:
0026-3788(2000)55:11<628:BL-AUE>2.0.ZU;2-V
Fonte:
ISI
Lingua:
ENG
Soggetto:
EXTRACELLULAR PROTEINASE; CHEDDAR CHEESE; INTRACELLULAR ENZYMES; L-METHIONINE; PURIFICATION; ATCC-9174; METHANETHIOL; DEGRADATION; BACTERIA; PH;
Keywords:
Brevibacterium linens (enzyme production, cheese ripening);
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
53
Recensione:
Indirizzi per estratti:
Indirizzo: Bikash, C Tech Univ Berlin, Fac Food Sci & Biotechnol, Dept Fat Rich Prod,Ackerstr 76, D-13355 Berlin, Germany Tech Univ Berlin Ackerstr 76 Berlin Germany D-13355 in, Germany
Citazione:
C. Bikash et al., "Brevibacterium linens - a useful enzyme producer for cheese: a review", MILCHWISSEN, 55(11), 2000, pp. 628-632

Abstract

Brevibacterium linens is present mainly on the surface of many sorts of surface ripened cheeses. The organism exhibits a distinct rod (0.6-1.2 x 1.5-6.0 mum) in young and coccus in older (3-7 days) cultures. B. linens is strictly aerobic, non motile, gram-positive and grows between 20 and 35 degreesC on a number of different media. B. linens produces red or orange-coloured pigments of aromatic carotenoide type which are not common in other bacteria. This alcalophilic bacterium is able to produce methanethiol from L-methionine and tolerates a high NaCl concentration up to 15%. B. linens produces antimicrobial substances which inhibit the growth of many Gram positive food poisoning bacteria as well as several yeasts and moulds. B. linens synthesizes highly active and multiple proteolytic enzymes during its growth. Extracellular proteinases of B. linens have alkaline pH optima and are capable to hydrolyze both alpha (s1)- and beta -casein to a peptide of relatively high molecular weight. In acceleration of cheese ripening process, it ispossible to improve flavour and eliminate bitterness with the use of enzymes from B. linens alone or in combination with commercially available enzymes.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 15/07/20 alle ore 08:27:12