Investigations into the activity of enzymes produced by spoilage-causing bacteria: a possible basis for improved shelf-life estimation

Braun P; Fehlhaber K; Klug CKopp K

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Investigations into the activity of enzymes produced by spoilage-causing bacteria: a possible basis for improved shelf-life estimation

机译：Investigations into the activity of enzymes produced by spoilage-causing bacteria: a possible basis for improved shelf-life estimation

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摘要

Lipolytic and proteolytic enzymes of 56 food-spoilage bacteria comprising 13 species were tested using Tween, tributyrin, gelatin and casein as substrates. Influence of pH, temperature, water activity and heat treatment were studied. A combination of temperature, pH and water activity influenced enzyme activity to a greater degree than a single factor.

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《Food Microbiology》 |1999年第5期|531-540|共10页
作者
Braun P; Fehlhaber K; Klug CKopp K;
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作者单位

Institut fur Experimentalphysik, Universitat Wien, Boltzmanngasse 5, A-1090 WIEN, Austriahttp://www.mat.univie.ac.at/~kratt. Fakult?t für Mathematik, Universit?t Wien, Nordbergstra?e 15, A-1090 Vienna, Austria;

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收录信息美国《科学引文索引》(SCI);美国《化学文摘》(CA);
原文格式 PDF
正文语种英语
中图分类食品工业;
关键词
pathogens; microbial contamination; pH; temperature; water activity; heat treatment; lipolysis; proteolysis; enzymes; casein; foods; milk products;

Investigations into the activity of enzymes produced by spoilage-causing bacteria: a possible basis for improved shelf-life estimation

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