Esterase activities of indigenous lactic acid bacteria from Argentinean goats' milk and cheeses

Food Chemistry

Volumn 101, Issue 4, 2007, Pages 1446-1450

  Oliszewski, Rubén ^a   Medina, Roxana B ^a,b   Gonzalez, Silvia N ^a,b   Perez Chaia, Adriana B ^a,b  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Esterase activity; Flavour compounds; Goats' milk cheese; Lactic acid bacteria

Indexed keywords

1 NAPHTHYL ACETATE; BUTYRIC ACID; ESTERASE; FATTY ACID; HEXANOIC ACID;

ARTICLE; BACTERIAL STRAIN; CHEESE; ELECTROPHORESIS; ENTEROCOCCUS FAECIUM; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME ASSAY; ENZYME ISOLATION; GOAT; LACTIC ACID BACTERIUM; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; MILK; NONHUMAN; ZYMOGRAPHY;

CAPRA HIRCUS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS FERMENTUM;

EID: 33947328816     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.03.053     Document Type: Article

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