Catalogo Articoli (Spogli Riviste)

OPAC HELP

Titolo:
Biochemical properties of enterococci relevant to their technological performance
Autore:
Sarantinopoulos, P; Andrighetto, C; Georgalaki, MD; Rea, MC; Lombardi, A; Cogan, TM; Kalantzopoulos, G; Tsakalidou, E;
Indirizzi:
Agr Univ Athens, Dept Food Sci & Technol, Dairy Res Lab, Athens, Greece Agr Univ Athens Athens Greece & Technol, Dairy Res Lab, Athens, Greece Veneto Agr, Ist Qual & Tecnol Agroalimentari, Thiene, Italy Veneto Agr Thiene Italy Ist Qual & Tecnol Agroalimentari, Thiene, Italy TEAGASC, Dairy Prod Res Ctr, Fermoy, Cork, Ireland TEAGASC Fermoy Cork Ireland C, Dairy Prod Res Ctr, Fermoy, Cork, Ireland
Titolo Testata:
INTERNATIONAL DAIRY JOURNAL
fascicolo: 8, volume: 11, anno: 2001,
pagine: 621 - 647
SICI:
0958-6946(2001)11:8<621:BPOERT>2.0.ZU;2-1
Fonte:
ISI
Lingua:
ENG
Soggetto:
LACTIC-ACID BACTERIA; MOZZARELLA CHEESE MANUFACTURE; SENSORY CHARACTERISTICS; HISTAMINE FORMATION; PARMESAN CHEESE; MILK; IDENTIFICATION; PROTEOLYSIS; MICROFLORA; STARTER;
Keywords:
enterococci; acidification; proteolysis; lipolysis; citrate; pyruvate; volatile compounds; biogenic amines;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
49
Recensione:
Indirizzi per estratti:
Indirizzo: Tsakalidou, E Agr Univ Athens, Dept Food Sci & Technol, Dairy Res Lab, Iera Odos 75, Athens, Greece Agr Univ Athens Iera Odos 75 Athens Greece Athens, Greece
Citazione:
P. Sarantinopoulos et al., "Biochemical properties of enterococci relevant to their technological performance", INT DAIRY J, 11(8), 2001, pp. 621-647

Abstract

A total of 129 E. faccium, E. faecalis and E. durans strains of food, veterinary and human origin were screened for biochemical properties relevant to their technological performance. Strains exhibited low milk acidifying ability and low extracellular proteolytic activity, with food origin and E. faecalis strains being generally more active. Their peptidase activities were low and mainly specific against glycine-proline- and glutamate-4-nitroanilide, while only food origin and E. durans strains showed broader substratespecificity. In contrast, their lipolytic activities were relatively higher; food and veterinary origin and E. faecalis strains were the most lipolytic. The post-electrophoretic detection of esterase activities showed that the esterolytic system of enterococci was rather complex. All species showedstrain-to-strain variation in their ability to metabolise citrate and pyruvate, with E. faecalis strains being generally more active. The main volatile compounds produced in milk were acetaldehyde, ethanol and acetoin; generally, E. faecalis strains produced the highest concentrations. None of the strains decarboxylated histidine, lysine and ornithine, but the majority produced tyramine from tyrosine, independently of origin and species. In respect of most biochemical properties considered in this study, E. faecalis strains were generally more active compared to E. faecium and E. durans. Thiswas also the case for the isolates of food origin compared to those of veterinary and human origin. Results obtained allow the selection of enterococci strains to be used as adjunct starters in food fermentations, However, afinal selection should take into account the potential virulence factors of enterococci. (C) 2001 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 25/09/20 alle ore 21:28:06