کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1190771 963539 2007 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of an adjunct culture of Lactobacillus on the free amino acids and volatile compounds in a Roncal-type ewe’s-milk cheese
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Influence of an adjunct culture of Lactobacillus on the free amino acids and volatile compounds in a Roncal-type ewe’s-milk cheese
چکیده انگلیسی

Free amino acids and volatile compounds were analysed in a Roncal-type cheese made from pasteurized ovine milk with and without an added adjunct culture (Lactobacillus paracasei + Lactobacillus plantarum). In both batches, the total free amino acid concentration increased 11–12-fold with ripening time, the main amino acids being Leu, Glu, Lys, Phe, Val, and Ile. At the end of ripening, significant differences were recorded for Leu, Ile, Gaba, Phe, Pser, Ser, Gin, Ala, and Orn.A total of 73 volatile components were identified, comprising 17 hydrocarbons, 17 alcohols, 2 sulphur-containing compounds, 11 aldehydes, 12 ketones, 6 acids, and 8 esters. The cheese made with the added adjunct culture had significantly higher levels of the different volatile components after 240 days of ripening.There appeared to be a relationship between levels of the amino acids Val and Leu and certain breakdown products of those amino acids produced by Lactobacillus metabolism.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 100, Issue 1, 2007, Pages 71–80
نویسندگان
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