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Fatty acids released from cream by psychrotrophs isolated from bovine raw milk
Author(s) -
Decimo Marilù,
Brasca Milena,
Ordóñez Juan A,
Cabeza M Concepción
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12347
Subject(s) - food science , hydrolysis , chemistry , fatty acid , pseudomonas , lipase , strain (injury) , bovine milk , raw milk , substrate (aquarium) , bacteria , enzyme , biochemistry , biology , ecology , genetics , anatomy
The ability of 15 psychrotrophic strains to release fatty acids C‐8:0 to C‐20:1 from cream by GC / MS and the substrate specificity of their lipases against selected triacylglycerols (TAG) were studied. The free fatty acids (FFAs) detected in the highest quantities were, in general, those of long (C‐16; C‐18) and intermediate (C‐12; C‐14) even‐numbered carbon chain and unsaturated C‐18:1 and C‐18:2. The ability of lipolytic strains to release fatty acids from milk fat varies according to the bacterial genus, among species and even with the strain of a given species. TAG breakdown by psychrotrophs may occur in a greater or lesser extent, but type and amount of released FFA s are not easily predictable. Pseudomonas rhodesiae showed the highest hydrolytic resistance towards all tested fatty acid triglycerides.