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dc.creatorPeralta, Guillermo Hugo-
dc.creatorBergamini, Carina Viviana-
dc.creatorHynes, Erica Rut-
dc.date2018-09-12T18:41:01Z-
dc.date2018-09-12T18:41:01Z-
dc.date2016-07-
dc.date2018-09-11T18:02:08Z-
dc.date.accessioned2019-04-29T15:46:44Z-
dc.date.available2019-04-29T15:46:44Z-
dc.date.issued2016-07-
dc.identifierPeralta, Guillermo Hugo; Bergamini, Carina Viviana; Hynes, Erica Rut; Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci; Sociedade Brasileira de Microbiologia; Brazilian Journal of Microbiology; 47; 3; 7-2016; 741-748-
dc.identifier1517-8382-
dc.identifierhttp://hdl.handle.net/11336/59377-
dc.identifier1678-4405-
dc.identifierCONICET Digital-
dc.identifierCONICET-
dc.identifier.urihttp://rodna.bn.gov.ar:8080/jspui/handle/bnmm/301765-
dc.descriptionAminotransferases and glutamate dehydrogenase are two main types of enzymes involved in the initial steps of amino acid catabolism, which plays a key role in the cheese flavor development. In the present work, glutamate dehydrogenase and aminotransferase activities were screened in twenty one strains of lactic acid bacteria of dairy interest, either cheese-isolated or commercial starters, including fifteen mesophilic lactobacilli, four thermophilic lactobacilli, and two streptococci. The strains of Streptococcus thermophilus showed the highest glutamate dehydrogenase activity, which was significantly elevated compared with the lactobacilli. Aspartate aminotransferase prevailed in most strains tested, while the levels and specificity of other aminotransferases were highly strain- and species-dependent. The knowledge of enzymatic profiles of these starter and cheese-isolated cultures is helpful in proposing appropriate combinations of strains for improved or increased cheese flavor.-
dc.descriptionFil: Peralta, Guillermo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina-
dc.descriptionFil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina-
dc.descriptionFil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina-
dc.formatapplication/pdf-
dc.formatapplication/pdf-
dc.languageeng-
dc.publisherSociedade Brasileira de Microbiologia-
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/journal/15178382-
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.bjm.2016.04.005-
dc.rightsinfo:eu-repo/semantics/openAccess-
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/-
dc.sourcereponame:CONICET Digital (CONICET)-
dc.sourceinstname:Consejo Nacional de Investigaciones Científicas y Técnicas-
dc.sourceinstacron:CONICET-
dc.subjectAMINOTRANSFERASE ACTIVITY-
dc.subjectGLUTAMATE DEHYDROGENASE ACTIVITY-
dc.subjectLACTOBACILLI-
dc.subjectSTREPTOCOCCI-
dc.subjectAlimentos y Bebidas-
dc.subjectOtras Ingenierías y Tecnologías-
dc.subjectINGENIERÍAS Y TECNOLOGÍAS-
dc.titleAminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci-
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/publishedVersion-
dc.typeinfo:ar-repo/semantics/articulo-
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