The combined effects of environmental conditions on lipolysis of pork fat by lipases of the meat starter culture organisms Staphylococcus xylosus and Debaryomyces hansenii

International Journal of Food Microbiology

Volumn 32, Issue 1-2, 1996, Pages 59-71

  Sørensen, Birgitte Bjørn ^a   Samuelsen, Hjørdis ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Cell free extract; Debaryomyces hansenii; Fermented meat; Lipase; Lipolysis; Pork fat; Predictive modelling; Response surface methodology; Staphylococcus xylosus; Starter culture

Indexed keywords

SODIUM CHLORIDE; TRIACYLGLYCEROL LIPASE;

ADIPOSE TISSUE; ARTICLE; BACTERIUM CULTURE; CONTROLLED STUDY; DEBAROMYCES HANSENII; EMULSION; ENVIRONMENTAL FACTOR; FERMENTATION; INCUBATION TIME; LIPOLYSIS; MEAT; NONHUMAN; PH; STAPHYLOCOCCUS; STAPHYLOCOCCUS XYLOSUS; TEMPERATURE;

EID: 0030248590     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(96)01106-3     Document Type: Article

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