Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification

No abstract is available for this paper.

• Publication year

  2005

• Venue

  International Dairy Journal

• Publication date

  2005-06-01

• Fields of study

  Biology, Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1016/J.IDAIRYJ.2004.09.012
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Characterisation of esterases of Streptococcus thermophilus ST1 and Lactococcus lactis subsp. cremoris B1079 as alcohol acyltransferases

  2004cited by this paper
• Esters and their biosynthesis in fermented dairy products: a review

  2004cited by this paper
• Intracellular esterase from Lactobacillus casei LILA: nucleotide sequencing, purification, and characterization.

  2003cited by this paper
• Nucleotide sequencing, purification, and biochemical properties of an arylesterase from Lactobacillus casei LILA.

  2003cited by this paper
• Serine metabolism in Lactobacillus plantarum.

  2003cited by this paper
• Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge

  2003cited by this paper
• Synthesis of ethyl butanoate by a commercial lipase in aqueous media under conditions relevant to cheese ripening.

  2003cited by this paper
• Ester synthesis in an aqueous environment by Streptococcus thermophilus and other dairy lactic acid bacteria

  2003cited by this paper
• Accumulation of short n-chain ethyl esters by esterases of lactic acid bacteria under conditions simulating ripening Parmesan cheese.

  2003cited by this paper
• Microbial carboxyl esterases: classification, properties and application in biocatalysis.

  2002cited by this paper
• Esterases of lactic acid bacteria

  2002cited by this paper
• The EstA esterase is responsible for the main capacity of Lactococcus lactis to synthesize short chain fatty acid esters in vitro

  2002cited by this paper
• Raw milk flora and NSLAB as adjuncts

  2002cited by this paper
• Discovering lactic acid bacteria by genomics

  2002cited by this paper
• The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar

  2001cited by this paper
• Recent advances in cheese microbiology

  2001cited by this paper
• Purification and properties of intracellular esterases from Streptococcus thermophilus

  2001cited by this paper
• Characterization of an arylesterase from Lactobacillus helveticus CNRZ32

  2000cited by this paper
• Cloning, Characterization, Controlled Overexpression, and Inactivation of the Major Tributyrin Esterase Gene of Lactococcus lactis

  2000cited by this paper
• Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review

  2000cited by this paper
• Fundamentals of Cheese Science

  2000cited by this paper
• Isolation and characterization of an intracellular esterase from Lactobacillus casei subsp. casei IFPL731

  1999cited by this paper
• Microbial lipases form versatile tools for biotechnology.

  1998cited by this paper
• Ethyl butanoate formation by dairy lactic acid bacteria

  1998cited by this paper
• Isolation and characterization of a tributyrin esterase from Lactobacillus plantarum 2739.

  1997cited by this paper
• Formation of flavor compounds in cheese.

  1997cited by this paper
• Intracellular esterase from Lactococcus lactis subsp. lactis NCDO 763: Purification and characterization

  1997cited by this paper
• The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds

  1997cited by this paper
• Purification and characterization of a cell surface-associated esterase from Lactobacillus fermentum DT41

  1997cited by this paper
• PURIFICATION AND CHARACTERIZATION OF A LIPASE FROM LACTOBACILLUS PLANTARUM 2739

  1996cited by this paper
• Lipase production by lactic acid bacteria and activity on butter oil

  1996cited by this paper
• Purification of tributyrin esterase from Lactococcus lactis subsp. cremoris E8

  1996cited by this paper
• Purification and partial characterization of an esterase from Lactococcus lactis ssp lactis strain ACA-DC 127

  1992cited by this paper
• Aroma properties and thresholds of some branched-chain and other minor volatile fatty acids occurring in milkfat and meat lipids

  1989cited by this paper
• Production and characterization of esterase-lipase of Lactobacillus casei subsp. pseudoplantarum LE2

  1989cited by this paper
• Factors influencing the production and activity of a Streptococcus thermophilus lipase.

  1982cited by this paper
• Ethanol, Ethyl Esters, and Volatile Fatty Acids in Fruity Cheddar Cheese

  1975cited by this paper
• Properties of crude ethylester-forming enzyme preparations from some lactic acid and psychrotrophic bacteria.

  1974cited by this paper
• Production of Ethylesters by Some Lactic Acid and Psychrotrophic Bacteria

  1974cited by this paper
• Identification of compounds responsible for fruity flavor defect of experimental cheddar cheeses.

  1965cited by this paper

• Technological characterization of Lactococcus lactis UFAS8.3 using phenotypic and in silico approaches and its evaluation in Jben cheese production

  2026cites this paper
• Decoding flavor formation in recombined milk: The role of milk fat fractions from dry fractionation and their fatty acid profiles

  2026cites this paper
• Differences in DHA stability of DHA-enriched yogurts during low-temperature storage

  2026cites this paper
• The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations

  2025cites this paper
• Rapid Profiling of Volatile Organic Compounds Associated with Plant-Based Milks Versus Bovine Milk Using an Integrated PTR-ToF-MS and GC-MS Approach

  2025cites this paper
• The influence of γ-aminobutyric acid production and fat content on the gel properties, protein conformation, and nutritional characteristics of fermented milk: Achieved through interactions with milk proteins.

  2025cites this paper
• Analysis of Microorganisms, Volatile and Non-Volatile Metabolites During the Fermentation Process of Gastrodia Elata Sweet Rice Wine Based on Multi-Omics Technology.

  2025cites this paper
• Spray-Dried Phenolic Compounds from Olive Mill Waste Water as Animal Feed Supplement: Impact on the Aromatic Profile of “Caciotta Cheese”

  2025cites this paper
• γ-Aminobutyric acid and fat alter soymilk gel properties and functionality via protein remodeling.

  2025cites this paper
• Flavor formation through lactic acid bacteria metabolism in traditional Chinese fermented vegetable products

  2025cites this paper
• How low can we go? Effect of moisture content on lactic acid fermentation of air-classified faba bean protein concentrate

  2025cites this paper
• Analysis of flavor formation and metabolite changes during production of Double-Layer Steamed Milk Custard made from buffalo milk

  2025cites this paper
• Fat replacement and reduction strategies for plant-based foods.

  2025cites this paper
• Two-Dimensional GC–ToFMS Analysis of Volatile Organic Compounds in Fermented Camel Milk (Shubat)

  2025cites this paper
• Volatile flavor characterization of raw coconut milk and the impact of sterilization: A comparative analysis for coconut flavor preservation.

  2025cites this paper
• In vivo metabolism of fruity carboxylic esters in the human oral cavity is partly driven by microbial enzymes.

  2025cites this paper
• Biotechnological Approaches for Reducing Antinutrients and Enhancing Lentil (Lens culinaris) Flours Quality

  2025cites this paper
• Chemical Profiles of the Volatilome and Fatty Acids of “Suero Costeño” (Fermented Cream)/Raw Milk from Colombia: Promising Criteria for the Autochthonous-Regional Product Identity Designation

  2025cites this paper
• The availability of ethanol: A decisive factor in the biosynthesis of ethyl esters in enzyme-modified cheese flavor.

  2025cites this paper
• Improved nutritional composition and flavor of mung bean yogurt through fermentation with Lactiplantibacillus plantarum SF28

  2025cites this paper
• Application of Ligilactobacillus salivarius SP36, a Strain Isolated from an Old Cheese Seal, as an Adjunct Culture in Cheesemaking

  2024cites this paper
• Peculiarities of development and metabolism of Streptococcus thermophilus strains under different conditions of deep liquid phase cultivation

  2024cites this paper
• Abridgement of Microbial Esterases and Their Eminent Industrial Endeavors

  2024cites this paper
• Addition of glutamine to milk during fermentation by individual strains of lactic acid bacteria and the effects on pyroglutamic and butyric acid

  2024cites this paper
• Innovative insights into dry fermented sausages flavor: Unraveling the impact of varied Lactobacillus genera-driven fermentation

  2024cites this paper
• Towards on-line cheese monitoring: Exploration of semi-hard cheeses using NIR and 1H NMR spectroscopy.

  2024cites this paper
• Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste

  2024cites this paper
• Elucidating the relationship between microbial communities and the formation of flavour metabolites in Cabernet Sauvignon wine through metagenomic analysis

  2024cites this paper
• Characterization of a novel salt- and solvent-tolerant esterase Dhs82 from soil metagenome capable of hydrolyzing estrogenic phthalate esters.

  2024cites this paper
• The single-step operation for enzyme-modified cheese production: Influence and importance of process parameters

  2024cites this paper
• The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review

  2024cites this paper
• Effect of lactic acid bacteria fermentation on spray-dried egg yolk powder: Powder characteristics, structural properties and gastrointestinal digestibility

  2024cites this paper
• The role of fermentation with lactic acid bacteria in quality and health effects of plant-based dairy analogues.

  2024cites this paper
• Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation

  2023cites this paper
• Effects of reduced-sodium brine on the physicochemical, textural and flavor characteristics of sheep cheeses during maturation

  2023cites this paper
• Flavor profiles and microbial communities of Chinese acid-curd cheeses: A review of recent research

  2023cites this paper
• Changes in Fatty Acid Profiles and the Formation of Volatile Organic Compounds During Fermentation of Cow’s Milk with Probiotic Lacticaseibacillus paracasei Strains

  2023cites this paper
• Biochemistry of aroma compounds in cheese

  2023cites this paper
• Multifunctional properties of the transmembrane LPxTG-motif protein derived from Limosilactobacillus reuteri SH-23.

  2023cites this paper
• Comparison of aroma properties of infant formulas: Differences in key aroma compounds and their possible origins in processing.

  2023cites this paper
• Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan

  2023cites this paper
• Effect of Salt Concentration on Flavor Characteristics and Physicochemical Quality of Pickled Brassica napus

  2023cites this paper
• Odor Profile Characterization and Variety Identification of Brown Lactobacillus Beverage Based on Untargeted Metabolomics

  2023cites this paper
• Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy

  2023cites this paper
• Fatty Acid Profiles Change and the Volatile Organic Compounds Formation During the Cow’S Milk Fermentation with Probiotic Lacticaseibacillus paracasei Strains

  2023cites this paper
• Effect of production variations on the composition, textural and microstructural properties, and volatile compounds of Turkish white cheese during ripening

  2022cites this paper
• Changes in Key Aroma Compounds and Esterase Activity of Monascus-Fermented Cheese across a 30-Day Ripening Period

  2022cites this paper
• Diversity of Volatile Compounds in Raw Milk with Different n-6 to n-3 Fatty Acid Ratio

  2022cites this paper
• Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME, SAFE, and SBSE/GC-O-MS

  2022cites this paper
• Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

  2022cites this paper
• Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation

  2022cites this paper
• Effect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor

  2022cites this paper
• Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review

  2022cites this paper
• Identification of aroma compounds in Zhuhoujiang, a fermented soybean paste in Guangdong China

  2021cites this paper
• Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages

  2021cites this paper
• Characteration of a novel arylesterase from probiotics Lacticaseibacillus rhamnosus GG with the preference for medium- and long-chain p-Nitrophenyl esters

  2021cites this paper
• In Situ Biosynthesis of Natural Fruity Flavors in Whey and Whey Permeate during Fermentation Using Lipase

  2021cites this paper
• Hydrogen Bonds and n → π* Interactions in the Acetylation of Propranolol Catalyzed by Candida antarctica Lipase B: A QTAIM Study

  2021cites this paper
• A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese

  2021cites this paper
• CHEESE MAKING: NEW PERSPECTIVE IN LIPOLYSIS AND INFLUENCE OF EXOGENOUS ENZYMES IN FATTY ACIDS AND VOLATILE COMPOUND PROFILE OF SEMI HARD CHEESES

  2021cites this paper
• Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose

  2021cites this paper
• Ester-synthesis mechanism and activity by Bacillus licheniformis, Candida etchellsii and Zygosaccharomyces rouxii isolated from Chinese horse bean-chili-paste.

  2021cites this paper
• Domination of pit mud microbes in the formation of diverse flavour compounds during Chinese strong aroma-type Baijiu fermentation

  2021cites this paper
• Starter Cultures: General Aspects

  2021cites this paper
• The occurrence, enzymatic production, and application of ethyl butanoate, an important flavor constituent

  2020cites this paper
• Characterization of the key odorants in kurut with aroma recombination and omission studies.

  2020cites this paper
• Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk

  2020cites this paper
• Purification and characterization of a phospholipid-hydrolyzing phosphoesterase produced by Pediococcus acidilactici isolated from Gouda cheese.

  2020cites this paper
• Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review

  2020cites this paper
• The diversity of microbial communities in Chinese milk fan and their effects on volatile organic compound profiles.

  2020cites this paper
• Characterization of major odor‐active compounds responsible for nutty flavor in Cheddar cheese according to Chinese taste

  2020cites this paper
• Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the biosynthesis pathways of the dominant esters.

  2020cites this paper
• Microbiota and Metabolite Profiling Combined With Integrative Analysis for Differentiating Cheeses of Varying Ripening Ages

  2020cites this paper
• Lactic Acid Bacteria in Flavor Development

  2020cites this paper
• Characteristic physicochemical indexes and flavor compounds in Xinjiang Kazak cheese during ripening

  2020cites this paper
• Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model

  2020cites this paper
• Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages

  2020cites this paper
• Influence of Culture Conditions on the Production of Extracellular Esterase from Bacillus licheniformis and Its Characterization.

  2020cites this paper
• The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses

  2019cites this paper
• 1H NMR characterisation of the lipid fraction and the metabolite profiles of Fossa (pit) cheese

  2019cites this paper
• Flavoromics approach to identifying the key aroma compounds in traditional Chinese milk fan.

  2019cites this paper
• Non-Saccharomyces Yeasts: An Enzymatic Unexplored World to be Exploited

  2019cites this paper
• Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination

  2019cites this paper
• Esterase profiling and molecular identification of yeasts isolated from different environmental samples from Morocco

  2019cites this paper
• OF AROMA FORMED COMPONENTS OF RENNET CHEESES

  2019cites this paper
• The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme‐modified cheeses with different cheese flavours

  2019cites this paper
• Contribution of autochthonous lactic acid bacteria to the typical flavour of raw goat milk cheeses.

  2019cites this paper
• RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES

  2019cites this paper
• Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference

  2019influential citation
• Potential of lactic acid bacteria from Pico cheese for starter culture development

  2019cites this paper
• Carboxylic Ester Hydrolases in Bacteria: Active Site, Structure, Function and Application

  2019cites this paper
• Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria

  2019cites this paper
• Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk

  2019cites this paper
• Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria

  2019cites this paper
• Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri.

  2018cites this paper
• Analysis of technological and probiotic properties of Algerian L. mesenteroides strains isolated from dairy and non-dairy products

  2018cites this paper
• Safety assessment and functional properties of four enterococci strains isolated from regional Argentinean cheese.

  2018cites this paper
• Metabolites of Lactic Acid Bacteria

  2018cites this paper
• Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey

  2018cites this paper
• Microbiological changes and their impact on quality characteristics of red hot chilli pepper mash during natural fermentation

  2018cites this paper