Liberation of free fatty acids from milk fat by lactic acid bacteria

Milchwissenschaft

Volumn 58, Issue 11-12, 2003, Pages 609-611

  Kimura, A ^a   Kumura, H ^b   Ishizuka, S ^b   Mikawa, K ^c   Shimazaki, K ^b   Saito, Z ^b  

^a SNOW BRAND MILK PRODUCTS CO LTD   (Japan)

^b HOKKAIDO UNIVERSITY   (Japan)

^c RAKUNO GAKUEN UNIVERSITY   (Japan)

Author keywords

46 Lipolysis (lactic acid bacteria)

Indexed keywords

BACTERIA (MICROORGANISMS); BOVINAE; LACTOCOCCUS; LACTOCOCCUS LACTIS;

EID: 0344664082     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (16)

1. BATTISTOTTI, B.: Cheese: Chemistry, Physics and Microbiology. Vol. 2 (Ed. P.F. Fox) Chapman & Hall, London, 221-243 (1993)
2. CHRISTIE, W.W.: Developments in Dairy Chemistry-2. Lipids (Dd. P.F. Fox) Applied Science Publishers, 1-35 (1983)
3. DEETH, H.C., FITZ-GERALD, C.H.: Developments in Dairy Chemistry-2. Lipids (Dd. P.F. Fox) Applied Science Publishers, 195-239 (1983)
4. FIELDING, C.J.: J. Biol. Chem. 256 876-881 (1981)
5. FOX, P.F. LAW, J., MCSWEENEY, P.L.H., WALLANCE, J.: Cheese: Chemistry, Physics and Microbiology. Vol. 1 (Ed. P.F. Fox) Chapman & Hall, London, 389-438 (1993)
6. HARPER, W.J., SCHWARTZ, D.P., EL-HAGARAWY, I.S.: J. Dairy Sci. 39 46-50 (1956)
7. HOLLAND, R., COOLBEAR, T.: J. Dairy Res. 63 131-140 (1996)
8. IMAMURA, S., KITAURA, S.: J. Biochem. 127 419-425 (2000)
9. ISHIZUKA, S., SAITO, Z.: Memories of the Faculty of Agr. Hokkaido Univ. 19 289-294 (1994)
10. NILSSON-EHLE, P., EGELRUD, T., BELFRAGE, P., OLIVECRONA, T., BORGSTROM, B.: J. Biol. Chem. 248 6734-6737 (1973)
11. OKUMURA, S., IWAI, M., TSUJISAKA, Y.: J. Biochem. 87 205-217 (1980)
12. RENNER, E.: Cheese: Chemistry, Physics and Microbiology. Vol. 1 (Ed. P.F. Fox) Chapman & Hall, London, 557-579 (1993)
13. SINGH, A., SRINIVASAN, R.A., DUDANI A.T.: Milchwissenschaft 28 164-166 (1973)
14. STADHOUDERS, J., VERINGA, H.A.: Neth. Milk Dairy J. 27 77-91 (1973)
15. VAUGHAN, M., BERGER, J.E., STEINBERG, D.: J. Biol. Chem. 239 401-409 (1964)
16. WESSELS, D., JOOSTE, P.J., MOSTERT, J.F.: Int. J. Food Microbiol. 9 79-83 (1989)