Hydrolytic and synthetic activities of esterases and lipases of non-starter bacteria isolated from cheese surface.
Hydrolytic and synthetic activities of esterases and lipases of non-starter bacteria isolated from cheese surface.
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DOI：
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发表时间：
2000
影响因子：
3
通讯作者：
R. Gandolfi;F. Gaspari;L. Franzetti;F. Molinari
中科院分区：
文献类型：
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作者：
R. Gandolfi;F. Gaspari;L. Franzetti;F. Molinari
从意大利奶酪Taleggio表面分离的微球菌属、短杆菌属和葡萄球菌属细菌在浸没培养物中生长，并使用三丁酸甘油酯、三辛酸甘油酯、三油酸甘油酯、吐温20和吐温80作为当前底物，在琼脂平板上检查水解活性，显示对短链酯的普遍偏好。将显示出最高水解活性的微生物冻干并在有机溶剂中用于促进从醇和游离酸开始的不同风味酯（丁酸乙酯、乙酸丁酯、己酸乙酯、辛酸乙酯）的合成，摩尔转化率为5至60%。
Bacteria of the genera Micrococcus, Brevibacterium and Staphylococcus isolated from the surface of the italian cheese Taleggio were grown in submerged cultures and checked for hydrolytic activity on agar plates using tributyrin, tricaprylin, triolein, Tween 20 and Tween 80 as current substrates showing general preference for short-chain esters. The microorganisms showing the highest hydrolytic activity were lyophilized and employed in organic solvent for promoting the synthesis of different flavour esters (ethylbutyrate, butylacetate, ethylhexanoate, ethyloctanoate) starting from the alcohol and free acid with molar conversions ranging from 5 to 60%.