Le Lait最新文献 - Book学术

Application aux laits altérés et aux laits concentrés sucrés du dosage du lactose en présence d'autres sucres réducteurs 在有其他还原糖存在的情况下测定乳糖含量的改性牛奶和加糖浓缩牛奶的应用

Le Lait Pub Date : 2016-09-10 DOI: 10.1051/lait:1921514

L. Grand

引用次数: 0

Lipolysis of semi-hard cheese made with a lacticin 481-producing Lactococcus lactis strain and a Lactobacillus helveticus strain 用产乳酸蛋白481的乳酸乳球菌菌株和helveticus乳杆菌菌株制成的半硬奶酪的脂解

Le Lait Pub Date : 2007-11-01 DOI: 10.1051/LAIT:2007035

M. Ávila, J. Calzada, S. Garde, M. Nuñez

{"title":"Lipolysis of semi-hard cheese made with a lacticin 481-producing Lactococcus lactis strain and a Lactobacillus helveticus strain","authors":"M. Ávila, J. Calzada, S. Garde, M. Nuñez","doi":"10.1051/LAIT:2007035","DOIUrl":"https://doi.org/10.1051/LAIT:2007035","url":null,"abstract":"Free fatty acids (FFA) liberated from milk fat by lipases and esterases during cheese ripening affect flavour, by themselves or as precursors for the synthesis of other volatile compounds. The effect of the lacticin 481-producing strain Lactococcus lactis subsp. lactis INIA 639 (BP) on the release of intracellular esterases from a Lactobacillus helveticus strain used as adjunct culture and FFA levels during ripening of semi-hard cheese was investigated. Cheeses were manufactured using either L. lactis subsp. lactis INIA 639, the bacteriocin non-producing strain L. lactis subsp. lactis INIA 437, or a combination of both strains, as mesophilic starter cultures. The Lb. helveticus strain, sensitive to lacticin 481, was added to all vats. Cheeses made with the BP strain exhibited on day 50 esterase activity values up to 29% higher than those of cheese made without the BP strain. Levels of most individual FFA in cheese were increased by milk inoculation with the BP strain. On day 50, total (C4:0-C18:2) FFA were 628 to 638 mg·kg −1 in cheeses made with the BP strain, and 576 mg·kg −1 in cheese made without the BP strain, mostly due to the higher accumulation of FFA from day 25 to day 50 in the former cheeses. Bacteriocin-mediated lysis of the Lb. helveticus strain and subsequent release of its esterases appeared to be responsible for accelerated lipolysis in cheese. lacticin 481 / lipolysis / cheese / Lactobacillus helveticus","PeriodicalId":86494,"journal":{"name":"Le Lait","volume":"271 1","pages":"575-585"},"PeriodicalIF":0.0,"publicationDate":"2007-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77174256","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 9

Casein polymorphism in goat's milk 羊奶中酪蛋白的多态性

Le Lait Pub Date : 2007-11-01 DOI: 10.1051/LAIT:2007034

D. Marletta, A. Criscione, S. Bordonaro, Anna Maria, Guastella, G. D’Urso

引用次数: 70

New name for Le Lait 乐莱特的新名字

Le Lait Pub Date : 2007-11-01 DOI: 10.1051/LAIT:2007047

J. Maubois

引用次数: 1

Whey protein interactions in acidic cold-set gels at different pH values 乳清蛋白在不同pH值的酸性冷凝凝胶中的相互作用

Le Lait Pub Date : 2007-11-01 DOI: 10.1051/LAIT:2007032

Â. Cavallieri, A. P. D. Costa-Netto, M. Menossi, R. L. Cunha

{"title":"Whey protein interactions in acidic cold-set gels at different pH values","authors":"Â. Cavallieri, A. P. D. Costa-Netto, M. Menossi, R. L. Cunha","doi":"10.1051/LAIT:2007032","DOIUrl":"https://doi.org/10.1051/LAIT:2007032","url":null,"abstract":"Cold-set whey protein isolate gels (7% w/w) were produced by the addition of different amounts of glucono-δ-lactone to thermally denatured protein solutions. After 48 h of incubation at 10 ◦ C, different final pH values were obtained (5.2 to 3.9). The gels were analysed by uniaxial com- pression measurements, water-holding capacity and protein solubility. The water-holding capacity of the gels decreased at pH values near the pI, this being associated with the lower protein solubility at this pH value. Protein solubility in the presence or absence of denaturing and reducing agents indicated that electrostatic interactions were responsible for the maintenance of the acidified gel structure at pH values from 5.2 to 4.6, but at pH 4.2, more hydrophobic interactions were present in relation to other final gel pHs, in spite of β-lactoglobulin (β-Lg) and BSA being far from their pI values. Complementary PAGE assays showed that disulphide bonds were associated with inter- nal stabilisation of the protein aggregates formed during heat treatment. The mechanical properties of the gels were influenced by the final system pH value, showing that the strongest network was observed at pH 5.2. The results allowed the conclusion that although the interactions amongst the aggregates in the network of cold-set whey protein gels were essentially the same at the pH values evaluated, β-Lg played an important role in gel stabilisation due to its high concentration in WPI, strengthening the structure at its pI and, at the same time, providing good water-retention capacity. whey proteins / glucono-delta-lactone / cold gelation / protein interactions","PeriodicalId":86494,"journal":{"name":"Le Lait","volume":"17 1","pages":"535-554"},"PeriodicalIF":0.0,"publicationDate":"2007-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75064019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 39

Effect of growth phase and growth medium on peptidase activities of starter lactic acid bacteria 生长阶段和生长培养基对发酵剂乳酸菌肽酶活性的影响

Le Lait Pub Date : 2007-11-01 DOI: 10.1051/LAIT:2007036

E. Simova, D. Beshkova

{"title":"Effect of growth phase and growth medium on peptidase activities of starter lactic acid bacteria","authors":"E. Simova, D. Beshkova","doi":"10.1051/LAIT:2007036","DOIUrl":"https://doi.org/10.1051/LAIT:2007036","url":null,"abstract":"Des souches selectionnees pour leur activite proteolytique elevee (Lactobacillus casei ssp. casei RP0, Lactobacillus helveticus M10, Lactobacillus delbrueckii ssp. bulgaricus 2-11, Streptococcus thermophilus TEP4) isolees de fromage Kashkaval de bonne qualite, produit a partir de lait cru dans differentes regions des montagnes de Rhodopi en Bulgarie, ont ete evaluees pour leur activites peptidasiques (amino-, di-, tri- et endopeptidase) sur 19 substrats. L'effet de la phase de croissance et du milieu de culture sur les activites peptidasiques des extraits intracellulaires des souches a ete etudie en milieu et en fin de phase exponentielle, et en phase stationnaire de culture sur lait ecreme reconstitue a 12 % (RSM) ou sur milieu de culture MRS/M17. L. casei ssp. casei RP0 et L. helveticus M10 possedaient de loin l'activite hydrolytique la plus elevee, indiquant la presence d'aminopeptidases tres actives, d'X-prolyl-dipeptidyl aminopeptidases, de proline iminopeptidases et de tripeptidases. L. delbrueckii ssp. bulgaricus 2-11 avait une activite hydrolytique elevee sur les substrats synthetiques contenant de la proline (alanyl-prolyl-p-nitroanilide et prolylp-nitroanilide). La difference la plus nette entre les activites peptidasiques des lactobacilles et de S. thermophilus TEP4 etait observee sur le substrat Glu-Glu, ce dernier etant bien hydrolyse par S. thermophilus TEP4. Les activites specifiques de la plupart des peptidases (plus de 90 %) etaient significativement influencees par les phases de croissance et le milieu de culture. Les niveaux les plus eleves d'activite peptidasique de toutes les bacteries lactiques etaient obtenus avec des cellules cultivees sur RSM et a la fin de la phase exponentielle de croissance.","PeriodicalId":86494,"journal":{"name":"Le Lait","volume":"268 1","pages":"555-573"},"PeriodicalIF":0.0,"publicationDate":"2007-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77165325","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 12

Incidence of virulence in bacteriocin-producing enterococcal isolates 产细菌素肠球菌分离株的毒力发生率

Le Lait Pub Date : 2007-11-01 DOI: 10.1051/LAIT:2007031

Hittu Gupta, R. Malik

引用次数: 59

The nature of preserved forage changes butter organoleptic properties 保存饲料的性质改变了黄油的感官特性

Le Lait Pub Date : 2007-11-01 DOI: 10.1051/LAIT:2007030

C. Hurtaud, L. Delaby, J. Peyraud

{"title":"The nature of preserved forage changes butter organoleptic properties","authors":"C. Hurtaud, L. Delaby, J. Peyraud","doi":"10.1051/LAIT:2007030","DOIUrl":"https://doi.org/10.1051/LAIT:2007030","url":null,"abstract":"Two trials were conducted to study the effect of offering dairy cows maize silage or hay from mixed sward (white clover and ryegrass) in trial 1, or from permanent sward in trial 2, on milk yield and composition and on butter properties. In trial 1, 24 Holstein cows were arranged in a changeover design during two 6-week periods. They were offered either maize silage with soyabean meal or hay plus maize grain. In trial 2, 31 Holstein cows were used in a continuous design. They were offered either maize silage with soyabean meal or hay plus cereal concentrate. With both hay diets, the amounts of concentrate were low and equal even if the energy content of the hay in trial 2 was lower. Therefore, compared with maize diets, energy levels with hay diets were slightly lower in trial 1 (-2.5 UFL) and greatly lower in trial 2 (-7.3 UFL). Offering hay significantly decreased daily dry matter intake (-3.1 kg·d −1 ), milk yield (-4.3 kg·d −1 ), protein content (-2.3 g·kg −1 ), and protein and fat yields (respectively, -179 and -199 g·d −1 ). Milk fat content was unaffected by hay in trial 1, but decreased in trial 2 (-3.0 g·kg −1 ). Compared with maize silage, offering hay to dairy cows resulted in a reduced proportion of saturated fatty acids and an increased proportion of mono- and polyunsaturated fatty acids in the milk fat (C18:1, C18:2 and C18:3). There was no significant difference in butter-making parameters between hay and maize silage. Nevertheless, the butter pro- duced had a softer texture when cows were offered hay. The butter produced with hay was judged to be softer by trained panellists, with less odour in both trials. In trial 2, hay decreased churning time and significantly decreased butter dry matter content. Yellow colour intensity was higher with hay in trial 1 and with maize silage in trial 2. The hay diet produced butters with a more rancid flavour. forage / milk / butter / dairy cow / sensory property / texture / colour / flavour","PeriodicalId":86494,"journal":{"name":"Le Lait","volume":"65 1","pages":"505-519"},"PeriodicalIF":0.0,"publicationDate":"2007-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86206643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 10

Technological characterization of wild-type Lactococcus lactis strains isolated from raw milk and traditional fermented milk products in Turkey 从土耳其原料奶和传统发酵乳制品中分离的乳酸乳球菌野生型菌株的工艺鉴定

Le Lait Pub Date : 2007-11-01 DOI: 10.1051/LAIT:2007033

Burcu Özkalp, Banu Özden, Y. Tuncer, P. Şanlıbaba, M. Akçelik

{"title":"Technological characterization of wild-type Lactococcus lactis strains isolated from raw milk and traditional fermented milk products in Turkey","authors":"Burcu Özkalp, Banu Özden, Y. Tuncer, P. Şanlıbaba, M. Akçelik","doi":"10.1051/LAIT:2007033","DOIUrl":"https://doi.org/10.1051/LAIT:2007033","url":null,"abstract":"Le but de cette etude etait de detecter les caracteristiques technologiques de 50 souches de lactocoques precedemment isolees en Turquie pour les utiliser dans des formulations de levains. Toutes les souches de lactocoques etaient peu productrices d'acide a partir du lactose, excepte la souche L. lactis subsp. lactis MBLL9. Des activites proteolytiques faibles, moderees et fortes etaient presentes chez respectivement 22, 17 et 11 souches de L. lactis. Trois des 50 souches (L. lactis subsp. lactis MBLL1, MBLL9 et MBLL57) produisaient des bacteriocines, de type lacticine 481 pour MBLL1 et MBLL9, et de type nisine pour MBLL57, d'apres leurs donnees de caracterisation partielle. Les souches de L. lactis ont ete testees contre 61 phages lactiques pour leurs proprietes de resistance aux phages. Onze souches montraient un phenotype sensible a differents phages, alors que les 39 souches restantes etaient completement resistantes a tous les phages. Parmi les souches de L. lactis subsp. lactis biovar. diacetylactis, 5 souches ont ete definies comme hautes, 3 comme moyennes et 7 comme faibles productrices de diacetyle. Les souches de L. lactis se sont revelees porteuses de 1 a 10 plasmides de masses moleculaires de 1,9 a 29,2 kb.","PeriodicalId":86494,"journal":{"name":"Le Lait","volume":"37 1","pages":"521-534"},"PeriodicalIF":0.0,"publicationDate":"2007-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87567947","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 21

The properties of liposomes produced from milk fat globule membrane material using different techniques 不同工艺制备乳脂球膜材料脂质体的性质

Le Lait Pub Date : 2007-07-01 DOI: 10.1051/LAIT:2007013

A. Thompson, M. R. Mozafari, Harjinder Singh

{"title":"The properties of liposomes produced from milk fat globule membrane material using different techniques","authors":"A. Thompson, M. R. Mozafari, Harjinder Singh","doi":"10.1051/LAIT:2007013","DOIUrl":"https://doi.org/10.1051/LAIT:2007013","url":null,"abstract":"The isolation of milk fat globule membrane (MFGM) material from buttermilk on a commercial scale has provided a new ingredient rich in phospholipids and sphingolipids. In the pharmaceutical and cosmetic industries, highly purified phospholipids extracted from soya oil or egg yolk are used to produce liposomes. Liposomes are spherical structures consisting of one or more phospholipid bilayers enclosing an aqueous core. They may be used for the entrapment and controlled release of drugs or nutraceuticals, as model membranes or cells, and even for specialist techniques such as gene delivery. There are many potential applications for liposomes in the food industry, ranging from the protection of sensitive ingredients to increasing the efficacy of food addi- tives. Our previous work compared the structure and properties of liposomes prepared from a milk fat globule membrane (MFGM) fraction and soya phospholipid material using a high-pressure ho- mogenizer (Microfluidizer). These results identified some potential advantages in the use of MFGM phospholipids for the manufacture of liposomes for use in food systems. This paper compared the general structure and properties of liposomes prepared from the same MFGM phospholipid mate- rial using three different techniques - microfluidization, the traditional thin-film hydration and the heating method. The thin-film hydration technique required the use of organic solvents, while the other two methods do not involve any non food-safe chemicals. The liposomes prepared by both microfluidization and the heating method had high entrapment efficiencies. Liposomes produced via microfluidization tended to be significantly smaller than those produced by the other methods, with a narrower size distribution, and a higher proportion of unilamellar vesicles. There did not seem to be any advantages in the use of the thin-film hydration method, opening the door to the use of food-safe methods for liposome production. liposome / milk fat globule membrane / phospholipid / microfluidization","PeriodicalId":86494,"journal":{"name":"Le Lait","volume":"7 1","pages":"349-360"},"PeriodicalIF":0.0,"publicationDate":"2007-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84214146","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 59