Year: 1988
Type: article
Abstract: A. EL MARRAKCHI et al.phase, respectively.During smen ripening, there was a decrease in the number of these microorganisms.The majority of Gram negative lipolytic and caseolytic bacteria recovered from butter before salting were found to belong to the groups Acinetobacter, Pseudomonas, Flavobacterium, Vibrionaceae and Enterobacteriaceae.However, these bacteria were outnumbered during smen processing by members of Staphylococcus cohnii, Bacillus cereus and Aeromonas hydrophila species.The analysis of the lipolytic properties of the strains of these species revealed that the majority of them were able to split simultaneously tributyrin, tween 40, 60, 80 and 85 and butter fat.The high prevalence of these microorganisms in this product and their wide enzymatic activities allow them to play an important role in splitting the smen fat.
Source: Le Lait
DOI: 10.1051/lait:1988322
Language: French
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W2155270366