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Lactococcus bacteriophages isolated from whey and their effects on commercial lactic starters BABT
Oriani,Maria Raquel de Godoy; Yokoya,Fumio.
The incidence of phages of lactic acid bacteria in milk industry and their effects on acidification ability of commercial lactic acid starters were studied. Cheese whey samples (33 samples) were collected from 17 factories. A total of 16 bacteriophages were isolated (12 specific for Lactococcus lactis, 3 for L. diacetylactis and one capable of lysing both species). The results showed that 10% reduction in acidification tests was not good indication of phage in the sample. The majority of samples showed reduction higher than 10%, although only 65% were phage positive. The isolated phages were quite stable and showed no reduction in infectivity even after 20 daily replications. A pool of bacteriophages was prepared from isolates and inoculated in 12...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriophage; Lactococcus; Cheese making; Milk; Processing.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400009
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The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses Ciênc. Tecnol. Aliment.
DE LUCA,Valentina; PEROTTI,Maria Cristina; WOLF,Irma Veronica; MEINARDI,Carlos Alberto; MANDRICH,Luigi.
Abstract During cheese ripening the hydrolytic activities of proteases and lipases are essential to develop typical flavours; usually these activities come from lactic bacteria. A way to increase cheese flavour and/or to reduce the time of ripening is the addition of exogenous enzymes during cheese making. Actually some commercial lipases are used in cheese making, here we have evaluated the effect of the addition of the thermophilic esterase EST2, from Alyciclobacillus acidocaldarius, on the lipolysis and volatile compounds profiles of semi-hard cheeses. The addition of EST2 produced an increase of the degree of lipolysis up to 30% and the relative proportion of short- and medium- chain fatty acids, with respect to the control cheese. By SPME-GC-FID/MS...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Exogenous esterase; Cheese making; Cheese flavour; Lipolysis; EST2 from Alicyclobacillus acidocaldarius.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300711
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