메뉴 건너뛰기




Volumn 80, Issue 2, 2014, Pages 751-756

The Secreted Esterase of Propionibacterium freudenreichii Has a Major Role in Cheese Lipolysis

Author keywords

[No Author keywords available]

Indexed keywords

FREE FATTY ACID; GENE SEQUENCES; KNOCKOUT MUTANT; LIPOLYTIC ACTIVITY; OVER-EXPRESSION; PROPIONIBACTERIUM FREUDENREICHII; STOP CODONS; WILD-TYPE STRAIN;

EID: 84892451176     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.03640-13     Document Type: Article
Times cited : (26)

References (20)
  • 2
    • 0142260532 scopus 로고    scopus 로고
    • Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
    • Collins YF, McSweeney PLH, Wilkinson MG. 2003. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. Int. Dairy J. 13:841-866. http://dx.doi.org/10.1016/S0958-6946(03)00109-2.
    • (2003) Int. Dairy J. , vol.13 , pp. 841-866
    • Collins, Y.F.1    McSweeney, P.L.H.2    Wilkinson, M.G.3
  • 3
    • 84946601777 scopus 로고    scopus 로고
    • Bacteria, beneficial: Propionibacterium spp.
    • In Fuquay JW, Fox PF, McSweeney P (ed), Encyclopedia of dairy science. Elsevier, London, United Kingdom.
    • Thierry A, Falentin H, Deutsch SM, Jan G. 2011. Bacteria, beneficial: Propionibacterium spp., p 403-411. In Fuquay JW, Fox PF, McSweeney P (ed), Encyclopedia of dairy science. Elsevier, London, United Kingdom.
    • (2011) , pp. 403-411
    • Thierry, A.1    Falentin, H.2    Deutsch, S.M.3    Jan, G.4
  • 4
    • 20844434998 scopus 로고    scopus 로고
    • The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavour development
    • Thierry A, Maillard MB, Bonnarme P, Roussel E. 2005. The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavour development. J. Agric. Food Chem. 53: 4157-4165. http://dx.doi.org/10.1021/jf0481195.
    • (2005) J. Agric. Food Chem. , vol.53 , pp. 4157-4165
    • Thierry, A.1    Maillard, M.B.2    Bonnarme, P.3    Roussel, E.4
  • 6
    • 15544373468 scopus 로고    scopus 로고
    • Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese
    • Thierry A, Maillard MB, Richoux R, Kerjean JR, Lortal S. 2005. Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese. Lait 85:57-74. http://dx.doi.org/10.1051/lait:2004036.
    • (2005) Lait , vol.85 , pp. 57-74
    • Thierry, A.1    Maillard, M.B.2    Richoux, R.3    Kerjean, J.R.4    Lortal, S.5
  • 7
    • 33748147490 scopus 로고    scopus 로고
    • Cheeses with propionic acid fermentation
    • In Fox PF, McSweeney PLH, Cogan TM, Guinee TP (ed), Cheese. Chemistry, physics and microbiology. Elsevier, London, United Kingdom.
    • Fröhlich-Wyder MT, Bachmann HP. 2004. Cheeses with propionic acid fermentation, p 141-156. In Fox PF, McSweeney PLH, Cogan TM, Guinee TP (ed), Cheese. Chemistry, physics and microbiology. Elsevier, London, United Kingdom.
    • (2004) , pp. 141-156
    • Fröhlich-Wyder, M.T.1    Bachmann, H.P.2
  • 8
    • 0035994466 scopus 로고    scopus 로고
    • Contribution of propionibacteria to lipolysis of Emmental cheese
    • Chamba JF, Perréard E. 2002. Contribution of propionibacteria to lipolysis of Emmental cheese. Lait 82:33-44. http://dx.doi.org/10.1051/lait:2001003.
    • (2002) Lait , vol.82 , pp. 33-44
    • Chamba, J.F.1    Perréard, E.2
  • 9
    • 4244151456 scopus 로고    scopus 로고
    • Lipolysis in cheese: not too much, not too little
    • Bachmann HP. 1998. Lipolysis in cheese: not too much, not too little. Agrarforschung 5:293-295.
    • (1998) Agrarforschung , vol.5 , pp. 293-295
    • Bachmann, H.P.1
  • 10
    • 47349130224 scopus 로고    scopus 로고
    • A genomic search approach to identify esterases in Propionibacterium freudenreichii involved in the formation of flavour in Emmental cheese
    • Dherbécourt J, Falentin H, Canaan S, Thierry A. 2008. A genomic search approach to identify esterases in Propionibacterium freudenreichii involved in the formation of flavour in Emmental cheese. Microb. Cell Fact. 7:16. http://dx.doi.org/10.1186/1475-2859-7-16.
    • (2008) Microb. Cell Fact. , vol.7 , pp. 16
    • Dherbécourt, J.1    Falentin, H.2    Canaan, S.3    Thierry, A.4
  • 11
    • 76649127409 scopus 로고    scopus 로고
    • Identification of a secreted lipolytic esterase in Propionibacterium freudenreichii, a ripening process bacterium involved in Emmental cheese lipolysis
    • Dherbécourt J, Falentin H, Jardin J, Maillard MB, Baglinière F, Barloy- Hubler F, Thierry A. 2010. Identification of a secreted lipolytic esterase in Propionibacterium freudenreichii, a ripening process bacterium involved in Emmental cheese lipolysis. Appl. Environ. Microbiol. 76:1181-1188. http://dx.doi.org/10.1128/AEM.02453-09.
    • (2010) Appl. Environ. Microbiol. , vol.76 , pp. 1181-1188
    • Dherbécourt, J.1    Falentin, H.2    Jardin, J.3    Maillard, M.B.4    Baglinière, F.5    Barloy-Hubler, F.6    Thierry, A.7
  • 12
    • 77951616261 scopus 로고    scopus 로고
    • Correlation of the capsular phenotype in Propionibacterium freudenreichii with the level of expression of gtf, a unique polysaccharide synthase-encoding gene
    • Deutsch SM, Le Bivic P, Herve C, Madec MN, LaPointe G, Jan G, Le Loir Y, Falentin H. 2010. Correlation of the capsular phenotype in Propionibacterium freudenreichii with the level of expression of gtf, a unique polysaccharide synthase-encoding gene. Appl. Environ. Microbiol. 76: 2740-2746. http://dx.doi.org/10.1128/AEM.02591-09.
    • (2010) Appl. Environ. Microbiol. , vol.76 , pp. 2740-2746
    • Deutsch, S.M.1    Le Bivic, P.2    Herve, C.3    Madec, M.N.4    LaPointe, G.5    Jan, G.6    Le Loir, Y.7    Falentin, H.8
  • 13
    • 0014353905 scopus 로고
    • An evaluation of the taxonomy of Propionibacterium
    • Malik AC, Reinbold GW, Vedamuthu ER. 1968. An evaluation of the taxonomy of Propionibacterium. Can. J. Microbiol. 14:1185-1191. http://dx.doi.org/10.1139/m68-199.
    • (1968) Can. J. Microbiol. , vol.14 , pp. 1185-1191
    • Malik, A.C.1    Reinbold, G.W.2    Vedamuthu, E.R.3
  • 15
    • 0020959710 scopus 로고
    • Studies on transformation of Escherichia coli with plasmids
    • Hanahan D. 1983. Studies on transformation of Escherichia coli with plasmids. J. Mol. Biol. 166:557-580. http://dx.doi.org/10.1016/S0022-2836(83)80284-8.
    • (1983) J. Mol. Biol. , vol.166 , pp. 557-580
    • Hanahan, D.1
  • 16
    • 21844498112 scopus 로고
    • Bacteriophages infecting dairy propionibacteria
    • Gautier M, Rouault A, Sommer P, Briandet R, Cassin R. 1995. Bacteriophages infecting dairy propionibacteria. Lait 75:427-434. http://dx.doi.org/10.1051/lait:19954-532.
    • (1995) Lait , vol.75 , pp. 427-434
    • Gautier, M.1    Rouault, A.2    Sommer, P.3    Briandet, R.4    Cassin, R.5
  • 19
    • 0035882419 scopus 로고    scopus 로고
    • Characterization of the 16S-23S and 23S-5S rRNA intergenic spacer regions of dairy propionibacteria and their identification with species-specific primers by PCR
    • Tilsala-Timisjarvi A, Alatossava T. 2001. Characterization of the 16S-23S and 23S-5S rRNA intergenic spacer regions of dairy propionibacteria and their identification with species-specific primers by PCR. Int. J. Food Microbiol. 68:45-52. http://dx.doi.org/10.1016/S0168-1605(01)00462-7.
    • (2001) Int. J. Food Microbiol. , vol.68 , pp. 45-52
    • Tilsala-Timisjarvi, A.1    Alatossava, T.2
  • 20
    • 0033765883 scopus 로고    scopus 로고
    • Characterization of pRGO1, a plasmid from Propionibacterium acidipropionici, and its use for development of a hostvector system in propionibacteria
    • Kiatpapan P, Hashimoto Y, Nakamura H, Piao YZ, Ono H, Yamashita M, Murooka Y. 2000. Characterization of pRGO1, a plasmid from Propionibacterium acidipropionici, and its use for development of a hostvector system in propionibacteria. Appl. Environ. Microbiol. 66:4688- 4695. http://dx.doi.org/10.1128/AEM.66.11.4688-4695.2000.
    • (2000) Appl. Environ. Microbiol. , vol.66
    • Kiatpapan, P.1    Hashimoto, Y.2    Nakamura, H.3    Piao, Y.Z.4    Ono, H.5    Yamashita, M.6    Murooka, Y.7


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.