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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

2007Journal article Open access
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dc.contributor.authorRegado, Mafalda A.
dc.contributor.authorCristovão, Betina M.
dc.contributor.authorTavaria, Freni K.
dc.contributor.authorFerreira, João Paulo
dc.contributor.authorMoutinho, Carla G.
dc.contributor.authorBalcão, Victor M.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2010-10-11T18:05:34Z
dc.date.available2010-10-11T18:05:34Z
dc.date.issued2007
dc.description.abstractLipolysis catalysed by lipases, native or released by natural microflora in milk, plays a key role in development of aroma and flavour throughout cheese ripening. This research effort was aimed at a deeper understanding of the action of two wild strains used in traditional ewe’s milk cheesemaking in Portugal, viz. Lactococcus lactis and Debaryomyces vanrijiae. They were both tested as viable cells and cellfree extracts – using bovine, ovine and caprine milk fat emulsions as model substrates. Hydrolysis reactions were carried out at 30 and 37 C, in the case of L. lactis and D. vanrijiae, respectively; the contents of short- and medium-chain fatty acids were determined by high pressure liquid chromatography. Our experimental results showed general trends, viz. preferential depletion of medium chain fatty acids throughout the whole reaction time. However, distinct patterns were observed towards different substrates, depending on the source and form of the biocatalyst at stake.por
dc.identifier.citation"Food Chemistry". ISSN 0308-8146. 103: 4 (2007) 1112-1118por
dc.identifier.doi10.1016/j.foodchem.2006.10.009
dc.identifier.urihttp://hdl.handle.net/10400.14/2825
dc.language.isoengpor
dc.publisherElsevierpor
dc.subjectLipolysispor
dc.subjectMicroorganismpor
dc.subjectDairy foodpor
dc.subjectFlavour generationpor
dc.titleChanges 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 vanrijiaepor
dc.typejournal article
dspace.entity.typePublication
person.familyNameKekhasharú Tavaria
person.familyNameFerreira
person.familyNameBalcão
person.familyNameMalcata
person.givenNameFreni
person.givenNameJoão
person.givenNameVictor
person.givenNameFrancisco
person.identifier.ciencia-id1B15-5DAD-7B27
person.identifier.ciencia-idFD19-02DC-1EE2
person.identifier.ciencia-idC314-A18C-931B
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0002-6273-6668
person.identifier.orcid0000-0001-9483-5225
person.identifier.orcid0000-0003-0772-2834
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridI-2182-2012
person.identifier.scopus-author-id6602645613
person.identifier.scopus-author-id7403252256
person.identifier.scopus-author-id6603449856
person.identifier.scopus-author-id7102542478
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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relation.isAuthorOfPublication.latestForDiscoverye42f563a-5b1e-4586-b302-efabe7ce07da

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