Production and characterization of a tributyrin esterase from Lactobacillus plantarum suitable for cheese lipolysis

Journal of Dairy Science

Volumn 97, Issue 11, 2014, Pages 6737-6744

  Esteban Torres, M ^a   Mancheno J M ^b   de las Rivas, B ^a   Munoz R ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b INSTITUTO DE QUÍMICA FÍSICA ROCASOLANO   (Spain)

Author keywords

Aroma; Cheese ripening; Lactic acid bacteria; Lipolysis; Triacylglycerol

Indexed keywords

LACTOBACILLUS PLANTARUM;

BACTERIAL DNA; ESTERASE; TRIACYLGLYCEROL; TRIBUTYRIN;

ANIMAL; CHEESE; CHEMISTRY; ENZYMOLOGY; ESCHERICHIA COLI; FOOD HANDLING; GENETICS; LACTOBACILLUS PLANTARUM; LIPOLYSIS; METABOLISM; MICROBIOLOGY; MILK; MOLECULAR CLONING; PH; PHYSIOLOGY;

ANIMALS; CHEESE; CLONING, MOLECULAR; DNA, BACTERIAL; ESCHERICHIA COLI; ESTERASES; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS PLANTARUM; LIPOLYSIS; MILK; TRIGLYCERIDES;

EID: 84908322168     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-8234     Document Type: Article

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