Abstract
Lactic acid bacteria (LAB) are considered weakly lipolytic compared with many other groups of bacteria (e.g., Pseudomonas, Bacillus, and Achromobacter). The esterolytic and lipolytic systems of dairy LAB remain poorly characterized. Esterases from lactic acid bacteria, yeasts, and Pseudomonas organisms may be involved in the development of fruity flavors in foods (1), and pregastric lipase and esterases are essential for the development of typical flavor in Italian cheese (2). Microbial lipases and esterases may improve quality or accelerate the maturation of cheeses, cured bacon, and fermented sausages (3).
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© 2004 Humana Press Inc. Totowa, NJ
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Medina, R.B., Katz, M.B., González, S., Oliver, G. (2004). Determination of Esterolytic and Lipolytic Activities of Lactic Acid Bacteria. In: Spencer, J.F.T., Ragout de Spencer, A.L. (eds) Public Health Microbiology. Methods in Molecular Biology, vol 268. Humana Press. https://doi.org/10.1385/1-59259-766-1:465
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DOI: https://doi.org/10.1385/1-59259-766-1:465
Publisher Name: Humana Press
Print ISBN: 978-1-58829-117-2
Online ISBN: 978-1-59259-766-6
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