Ester synthesis by lactic acid bacteria isolated from goat’s and ewe’s milk and cheeses
Abstract
null null The present work evaluates the ability of lactic acid bacteria isolated from goat’s and ewe’s milk and cheeses to synthesise short-chain fatty acid esters. In order to elucidate the mechanisms of ester synthesis involved, cell-free extracts were incubated in sodium phosphate buffer containing triglyceride plus ethanol (alcoholysis) and free fatty acid plus ethanol (esterification). After 24 h incubation at 37 °C esters were extracted...
Paper Details
Title
Ester synthesis by lactic acid bacteria isolated from goat’s and ewe’s milk and cheeses
Published Date
Nov 15, 2009
Journal
Volume
117
Issue
2
Pages
241 - 247
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