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首页> 外文期刊>International Dairy Journal >Evaluation of metabolic activities of enterococci isolated from Pecorino Abruzzese cheese.
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Evaluation of metabolic activities of enterococci isolated from Pecorino Abruzzese cheese.

机译:评估从Pecorino Abruzzese奶酪分离的肠球菌的代谢活性。

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摘要

Enterococci, which represent a considerable part of the natural microbiota of Pecorino Abruzzese, were investigated for biochemical activities considered to have a potential role in cheese ripening. Acidifying activity was weak, while interesting differences were identified for proteolytic and peptidolytic capability, particularly on H-Lys- beta-NA. The presence of C-4 esterase and C-8 esterase lipase, as well as enzymes such as phosphohydrolases and acid phosphatase was confirmed by means of API ZYM. SPME-GC analyses of volatile compounds revealed the production of ethanol, diacetyl and, of particular interest, acetoin after 15 days at 10 degrees C, with important differences among the species. After 15 days at 10 degrees C, Enterococcus faecalis isolates were generally the most active, giving the highest results for most of the biochemical activities investigated, and also some Enterococcus durans showed interesting metabolic features that might be important to the development of the peculiar sensory properties of this cheese
机译:肠球菌代表了Pecorino Abruzzese天然微生物群的相当一部分,并对其生物化学活性进行了调查,认为其在奶酪成熟中具有潜在作用。酸化活性较弱,但发现蛋白水解和肽水解能力存在有趣的差异,尤其是在H-Lys-β-NA上。通过API ZYM证实了C-4酯酶和C-8酯酶脂肪酶以及诸如磷酸水解酶和酸性磷酸酶的酶的存在。挥发性化合物的SPME-GC分析显示,在10摄氏度下放置15天后,乙醇,双乙酰和特别是丙酮生成。在10°C下放置15天后,粪肠球菌通常是最活跃的,为所调查的大多数生化活性提供了最高的结果,并且一些杜伦肠球菌还表现出有趣的代谢特征,这些特征可能对特殊感觉特性的发展很重要。这种奶酪

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