CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
artículos
Título:
Sheep´s and goat´s dairy products from South America: Microbiota and its 1 metabolic activity
Autor/es:
MEDINA, ROXANA; OLISZEWSKI, R; ABEIJÓN MUKDSI, C; VAN NIEUWENHOVE, C; GONZÁLEZ, S.N
Revista:
JOURNAL OF SMALL RUMINANT RESEARCH
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Año: 2011 vol. 101 p. 84 - 84
ISSN:
0921-4488
Resumen:
The metabolic activity of microbiota of goat and sheep dairy products in South America is  discussed in this paper. This microbiota is mainly represented by lactic acid bacteria, belonging to  the genera Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus and  Enterococcus. Lactobacilli and enterococci are the predominant genera. These bacteria have  enzymatic activities that allow them to produce aroma and flavour compounds from lactose, citrate,  protein and lipid metabolism in cheese, as well as bioactive lipids (conjugated linoleic acid). Strains  with adequate metabolic activities can be used as starter or adjunct cultures for the manufacture of 10 cheeses with typical flavour and potential functional properties.  enzymatic activities that allow them to produce aroma and flavour compounds from lactose, citrate,  protein and lipid metabolism in cheese, as well as bioactive lipids (conjugated linoleic acid). Strains  with adequate metabolic activities can be used as starter or adjunct cultures for the manufacture of 10 cheeses with typical flavour and potential functional properties.      Enterococcus. Lactobacilli and enterococci are the predominant genera. These bacteria have  enzymatic activities that allow them to produce aroma and flavour compounds from lactose, citrate,  protein and lipid metabolism in cheese, as well as bioactive lipids (conjugated linoleic acid). Strains  with adequate metabolic activities can be used as starter or adjunct cultures for the manufacture of 10 cheeses with typical flavour and potential functional properties.  enzymatic activities that allow them to produce aroma and flavour compounds from lactose, citrate,  protein and lipid metabolism in cheese, as well as bioactive lipids (conjugated linoleic acid). Strains  with adequate metabolic activities can be used as starter or adjunct cultures for the manufacture of 10 cheeses with typical flavour and potential functional properties.