Ontology type: schema:ScholarlyArticle Open Access: True
2016-09
AUTHORSGuillermo Hugo Peralta, I. V. Wolf, M. C. Perotti, C. V. Bergamini, E. R. Hynes
ABSTRACTMany studies about the influence of Lactococcus lactis on cheese flavour have been reported, while the impact of mesophilic lactobacilli and Streptococcus thermophilus, either as single or mixed cultures, have been less studied. The ability of Lactobacillus paracasei 90, Lb. casei 72 (INLAIN collection) and S. thermophilus 2 (commercial strain) to produce flavour-related biochemical changes, as single or mixed (lactobacilli + streptococci) cultures, was assessed in a cheese model. These three strains, with different activities of glutamate dehydrogenase (GDH) and aminotransferases (AT), were incubated (14d/37 °C) alone or in mixed cultures in a cheese model consisting of a sterile extract of a fresh cheese. Mesophilic lactobacilli showed fermentation of carbohydrates, an increase of peptidolysis and production of volatile compounds that were correlated with their AT activities. In addition, these strains also produced completely different profiles of the amino acceptor compounds: pyruvate and α-ketoglutarate. S. thermophilus 2 increased the level of α-ketoglutarate due to its high GDH activity, but its contribution to flavour compound production was negligible; small additional changes existed when S. thermophilus 2 was mixed with the lactobacilli. Biochemical changes leading to flavour formation were mainly due to the activity of lactobacilli. Our results suggest that the AT profile and the peptidolytic activity of each strain influenced the volatilome of the extracts during incubation. So, both lactobacilli strains could be used as adjunct cultures in cheeses to increase/diversify the flavour, but more studies are needed to deepen the knowledge about the potential of S. thermophilus 2 for the production of flavour compounds. More... »
PAGES603-621
http://scigraph.springernature.com/pub.10.1007/s13594-016-0291-4
DOIhttp://dx.doi.org/10.1007/s13594-016-0291-4
DIMENSIONShttps://app.dimensions.ai/details/publication/pub.1018771731
JSON-LD is the canonical representation for SciGraph data.
TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT
[
{
"@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json",
"about": [
{
"id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0604",
"inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/",
"name": "Genetics",
"type": "DefinedTerm"
},
{
"id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/06",
"inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/",
"name": "Biological Sciences",
"type": "DefinedTerm"
}
],
"author": [
{
"affiliation": {
"name": [
"Instituto de Lactolog\u00eda Industrial, Universidad Nacional del Litoral\u2014Consejo Nacional de Investigaciones Cient\u00edficas y T\u00e9cnicas, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina"
],
"type": "Organization"
},
"familyName": "Peralta",
"givenName": "Guillermo Hugo",
"id": "sg:person.01025540335.16",
"sameAs": [
"https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01025540335.16"
],
"type": "Person"
},
{
"affiliation": {
"name": [
"Instituto de Lactolog\u00eda Industrial, Universidad Nacional del Litoral\u2014Consejo Nacional de Investigaciones Cient\u00edficas y T\u00e9cnicas, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina"
],
"type": "Organization"
},
"familyName": "Wolf",
"givenName": "I. V.",
"id": "sg:person.01201221512.63",
"sameAs": [
"https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01201221512.63"
],
"type": "Person"
},
{
"affiliation": {
"alternateName": "National University of the Littoral",
"id": "https://www.grid.ac/institutes/grid.10798.37",
"name": [
"Instituto de Lactolog\u00eda Industrial, Universidad Nacional del Litoral\u2014Consejo Nacional de Investigaciones Cient\u00edficas y T\u00e9cnicas, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina",
"Facultad de Ingenier\u00eda Qu\u00edmica, Universidad Nacional del Litoral, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina"
],
"type": "Organization"
},
"familyName": "Perotti",
"givenName": "M. C.",
"id": "sg:person.01300752143.86",
"sameAs": [
"https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01300752143.86"
],
"type": "Person"
},
{
"affiliation": {
"name": [
"Instituto de Lactolog\u00eda Industrial, Universidad Nacional del Litoral\u2014Consejo Nacional de Investigaciones Cient\u00edficas y T\u00e9cnicas, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina"
],
"type": "Organization"
},
"familyName": "Bergamini",
"givenName": "C. V.",
"id": "sg:person.0713445026.27",
"sameAs": [
"https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0713445026.27"
],
"type": "Person"
},
{
"affiliation": {
"alternateName": "National University of the Littoral",
"id": "https://www.grid.ac/institutes/grid.10798.37",
"name": [
"Instituto de Lactolog\u00eda Industrial, Universidad Nacional del Litoral\u2014Consejo Nacional de Investigaciones Cient\u00edficas y T\u00e9cnicas, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina",
"Facultad de Ingenier\u00eda Qu\u00edmica, Universidad Nacional del Litoral, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina"
],
"type": "Organization"
},
"familyName": "Hynes",
"givenName": "E. R.",
"id": "sg:person.01204502635.04",
"sameAs": [
"https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01204502635.04"
],
"type": "Person"
}
],
"citation": [
{
"id": "https://doi.org/10.1016/j.foodchem.2004.01.057",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1000100351"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.3390/molecules171214393",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1002440472"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.idairyj.2004.09.011",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1002967948"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodres.2009.06.005",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1008098767"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1023/a:1020616506703",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1010063078",
"https://doi.org/10.1023/a:1020616506703"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1046/j.1365-2672.2001.01219.x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1011055174"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1128/aem.69.2.734-739.2003",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1011681788"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0958-6946(01)00053-x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1013362102"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/s00253-008-1758-x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1014133887",
"https://doi.org/10.1007/s00253-008-1758-x"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/s00253-008-1758-x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1014133887",
"https://doi.org/10.1007/s00253-008-1758-x"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1111/j.1365-2672.2006.03017.x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1014488263"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1128/aem.01832-06",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1020354706"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0958-6946(99)00011-4",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1021575723"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1046/j.1365-2672.2001.01331.x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1022697703"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1111/j.1472-765x.2008.02405.x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1028712214"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.idairyj.2013.03.003",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1032526041"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.idairyj.2010.12.007",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1032880357"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.fm.2015.01.015",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1035290714"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1128/aem.70.7.3855-3861.2004",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1035490860"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/b978-0-12-374407-4.00077-7",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1036599122"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.smallrumres.2010.07.004",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1037794469"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.idairyj.2004.08.026",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1039034668"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/s13594-013-0143-4",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1041329368",
"https://doi.org/10.1007/s13594-013-0143-4"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/s13594-013-0143-4",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1041329368",
"https://doi.org/10.1007/s13594-013-0143-4"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.copbio.2012.12.001",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1042038076"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0168-1605(02)00366-5",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1043145043"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0168-1605(02)00366-5",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1043145043"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0958-6946(01)00057-7",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1046285822"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.bjm.2016.04.005",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1050134328"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.idairyj.2003.07.001",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1050533897"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.idairyj.2003.07.001",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1050533897"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1111/j.1365-2672.2010.04804.x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1051242826"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1111/j.1365-2672.2010.04804.x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1051242826"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.idairyj.2009.09.007",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1052492447"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1051/lait:2000127",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1057023716"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1051/lait:2002048",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1057023858"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.4315/0362-028x-69.12.2983",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1072509511"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.3168/jds.2007-0180",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1077487812"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.3168/jds.2009-3043",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1078247143"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.3168/jds.s0022-0302(93)77573-6",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1085934291"
],
"type": "CreativeWork"
}
],
"datePublished": "2016-09",
"datePublishedReg": "2016-09-01",
"description": "Many studies about the influence of Lactococcus lactis on cheese flavour have been reported, while the impact of mesophilic lactobacilli and Streptococcus thermophilus, either as single or mixed cultures, have been less studied. The ability of Lactobacillus paracasei 90, Lb. casei 72 (INLAIN collection) and S. thermophilus 2 (commercial strain) to produce flavour-related biochemical changes, as single or mixed (lactobacilli + streptococci) cultures, was assessed in a cheese model. These three strains, with different activities of glutamate dehydrogenase (GDH) and aminotransferases (AT), were incubated (14d/37 \u00b0C) alone or in mixed cultures in a cheese model consisting of a sterile extract of a fresh cheese. Mesophilic lactobacilli showed fermentation of carbohydrates, an increase of peptidolysis and production of volatile compounds that were correlated with their AT activities. In addition, these strains also produced completely different profiles of the amino acceptor compounds: pyruvate and \u03b1-ketoglutarate. S. thermophilus 2 increased the level of \u03b1-ketoglutarate due to its high GDH activity, but its contribution to flavour compound production was negligible; small additional changes existed when S. thermophilus 2 was mixed with the lactobacilli. Biochemical changes leading to flavour formation were mainly due to the activity of lactobacilli. Our results suggest that the AT profile and the peptidolytic activity of each strain influenced the volatilome of the extracts during incubation. So, both lactobacilli strains could be used as adjunct cultures in cheeses to increase/diversify the flavour, but more studies are needed to deepen the knowledge about the potential of S. thermophilus 2 for the production of flavour compounds.",
"genre": "research_article",
"id": "sg:pub.10.1007/s13594-016-0291-4",
"inLanguage": [
"en"
],
"isAccessibleForFree": true,
"isPartOf": [
{
"id": "sg:journal.1039940",
"issn": [
"1958-5586",
"1958-5594"
],
"name": "Dairy Science & Technology",
"type": "Periodical"
},
{
"issueNumber": "5",
"type": "PublicationIssue"
},
{
"type": "PublicationVolume",
"volumeNumber": "96"
}
],
"name": "Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract",
"pagination": "603-621",
"productId": [
{
"name": "readcube_id",
"type": "PropertyValue",
"value": [
"5970c4391ec2ca7d504aabe83983b13b3f60a229e03e89374d1f863dd88223df"
]
},
{
"name": "doi",
"type": "PropertyValue",
"value": [
"10.1007/s13594-016-0291-4"
]
},
{
"name": "dimensions_id",
"type": "PropertyValue",
"value": [
"pub.1018771731"
]
}
],
"sameAs": [
"https://doi.org/10.1007/s13594-016-0291-4",
"https://app.dimensions.ai/details/publication/pub.1018771731"
],
"sdDataset": "articles",
"sdDatePublished": "2019-04-10T16:44",
"sdLicense": "https://scigraph.springernature.com/explorer/license/",
"sdPublisher": {
"name": "Springer Nature - SN SciGraph project",
"type": "Organization"
},
"sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8669_00000521.jsonl",
"type": "ScholarlyArticle",
"url": "http://link.springer.com/10.1007%2Fs13594-016-0291-4"
}
]Download the RDF metadata as: json-ld nt turtle xml License info
JSON-LD is a popular format for linked data which is fully compatible with JSON.
curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s13594-016-0291-4'
N-Triples is a line-based linked data format ideal for batch operations.
curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s13594-016-0291-4'
Turtle is a human-readable linked data format.
curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s13594-016-0291-4'
RDF/XML is a standard XML format for linked data.
curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s13594-016-0291-4'
This table displays all metadata directly associated to this object as RDF triples.
204 TRIPLES
21 PREDICATES
62 URIs
19 LITERALS
7 BLANK NODES