Changes in the pool of free fatty acids in ovine, bovine and caprine milk fats, effected by viable cells and cell-free extracts of Lactococcus lactis and Debaryomyces vanrijiae

Food Chemistry

Volumn 103, Issue 4, 2007, Pages 1112-1118

  Regado, Mafalda A ^a   Cristóvão, Betina M ^a   Tavaria, Freni K ^a   Ferreira, João Paulo ^a   Moutinho, Carla G ^b   Balcão, Victor M ^b   Xavier Malcata, F ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSIDADE FERNANDO PESSOA   (Portugal)

Author keywords

Dairy food; Flavour generation; Lipolysis; Microorganism

Indexed keywords

ACID LIPASE; MEDIUM CHAIN FATTY ACID; MILK FAT; SHORT CHAIN FATTY ACID;

AROMA; ARTICLE; BACTERIAL STRAIN; BIOCATALYST; CELL VIABILITY; CHEESE RIPENING; CHEESEMAKING; COW; DEBARYOMYCES VANRIJIA; ENZYME MECHANISM; ENZYME SUBSTRATE COMPLEX; FATTY ACID ANALYSIS; FLAVOR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS DELBRUECKII; LIPOLYSIS; MICROFLORA; NONHUMAN; REACTION TIME; SHEEP; YEAST;

BOVINAE; CAPRA; DEBARYOMYCES VANRIJIAE; LACTOCOCCUS LACTIS; OVIS;

EID: 33947519732     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.009     Document Type: Article

References (29)

1. Alonso L., Fontecha J., Lozada L., Fraga M.J., and Juárez M. Fatty acid composition of caprine milk: major, branched-chain, and trans fatty acids. Journal of Dairy Science 82 (1999) 878-884
2. Balcão V.M., and Malcata F.X. Lipase-catalyzed modification of butterfat via acidolysis with oleic acid. Journal of Molecular Catalysis B: Enzymatic 3 (1997) 161-169
3. Balcão V.M., and Malcata F.X. Interesterification and acidolysis of butterfat with oleic acid by Mucor javanicus lipase: changes in the pool of fatty acid residues. Enzyme and Microbial Technology 22 (1998) 511-519
4. Balcão V.M., and Malcata F.X. On the performance of a hollow-fiber bioreactor for acidolysis catalyzed by immobilized lipase. Biotechnology and Bioengineering 60 (1998) 114-123
5. Balcão V.M., Kemppinen A., Malcata F.X., and Kalo P. Lipase-catalyzed acidolysis of butterfat with oleic acid: characterization of process and product. Enzyme and Microbial Technology 23 (1998) 118-128
6. Balcão V.M., Kemppinen A., Malcata F.X., and Kalo P. Modification of butterfat by selective hydrolysis and interesterification by lipase: process and product characterization. Journal of the American Oil Chemists' Society 75 (1998) 1347-1358
7. Bruna J.M., Hierro M., Eva H., Lorenzo-Mottram D.S., Fernández M., and Ordónez J.A. Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camembertii on dry fermented sausages. International Journal of Food Microbiology 85 (2003) 111-125
8. Collins Y.F., McSweeney P.L.H., and Wilkinson M.G. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal 13 (2003) 841-866
9. Dahl S., Tavaria F.K., and Malcata F.X. Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening. International Dairy Journal 10 (2000) 255-262
10. Garcia H.S., Reyes H.R., Malcata F.X., Hill C.G., and Amundson C.H. Determination of the major free fatty acids in milk fat using a three-component mobile phase for HPLC analysis. Milchwissenschaft 45 (1990) 757-759
11. Gripon J.C. Mould-ripened cheeses. In: Fox P.F. (Ed). Cheese: chemistry, physics and microbiology Vol. 2 (1993), Chapman & Hall, London 111-136
12. Jensen R.G. The composition of bovine milk lipids. Journal of Dairy Science 85 (2002) 295-350
13. Kalo P., Huotari H., and Antila M. Pseudomonas fluorescens lipase-catalysed interesterification of butterfat in the absence of a solvent. Milchwissenschaft 45 (1990) 281
14. Kilcawley K.N. The enzyme effect. Dairy Industries International 66 7 (2001) 26-28
15. Kuipers O.P. Complete DNA sequence of Lactococcus lactis adds flavour to genomics. Genome Research 11 (2001) 673-674
16. Kurtz F.E. The lipids of milk: composition and properties. In: Webb B.H., and Johnson A.H. (Eds). Fundamentals of dairy chemistry (1965), AVI Publishing Company, Westport CT p. 16
17. Leclercq-Perlat M.N., Oumer A., Bergere J.L., Spinnler H.E., and Corrieu G. Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk: growth and substrate consumption. Journal of Dairy Science 83 (2000) 1665-1673
18. Madkor S.A., Tong P.S., and el Soda M. Ripening of Cheddar cheese with added attenuated adjunct cultures of lactobacilli. Journal of Dairy Science 83 (2000) 1684-1691
19. Malcata, F. X. (1991). Hydrolysis of butterfat by immobilized lipase using three-phase membrane reactors. Ph.D. thesis, University of Wisconsin, Madison, USA.
20. Martin N., Berger C., le Du C., and Spinnler H.E. Aroma compound production in cheese curd by coculturing with selected yeast and bacteria. Journal of Dairy Science 84 (2001) 2125-2135
21. McSweeney P.L.H. Biochemistry of cheese ripening. International Journal of Dairy Technology 57 (2004) 127-144
22. Nawar W.W. Lipids. In: Fennema O.R. (Ed). Food chemistry (1985), Marcel Dekker, New York 139
23. Ogier J.C., Son O., Gruss A., Tailliez P., and Delacroix-Buchet A. Identification of the bacterial microflora in dairy products by temporal temperature gradient gel electrophoresis. Applied and Environmental Microbiology 68 (2002) 3691-3701
24. Olivecrona T., and Bengtsson-Olivecrona G. Indigenous enzymes in milk. II. Lipase. In: Fox P.F. (Ed). Food enzymology Vol. 1 (1991), Elsevier, London 62-78
25. Swearingen P.A., O'Sullivan D.J., and Warthesen J.J. Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality. Journal of Dairy Science 84 (2001) 50-59
26. Tavaria F.K., and Malcata F.X. Microbiological characterization of Serra da Estrela cheese throughout its AOP region. Journal of Food Protection 61 (1998) 601-607
27. Tungjaroenchai W., Drake M.A., and White C.H. Influence of adjunct cultures on ripening of reduced fat Edam cheeses. Journal of Dairy Science 84 (2001) 2117-2124
28. van den Tempel T., and Jakobsen M. The technological characteristics of Debaryomyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu. International Dairy Journal 10 (2000) 263-270
29. Williams A.G., Beattie S.H., and Banks J.M. Enzymes involved in flavour formation by bacteria isolated from the smear population of surface-ripened cheese. International Journal of Dairy Technology 57 (2004) 7-13