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dc.contributor.authorMontanhini, M. T M-
dc.contributor.authorMontanhini, R. N.-
dc.contributor.authorPinto, J. P N-
dc.contributor.authorBersot, L. S.-
dc.identifier.citationInternational Food Research Journal, v. 20, n. 3, p. 1417-1420, 2013.-
dc.description.abstractBacillus cereus is a bacterium with deteriorating potential for dairy products, by being a psychrotrophic organism producer of lipases and proteases. This study evaluated the psychrotrophic behavior, lipolytic and proteolytic activity at 30°C, 10°C and 7°C of 86 strains of B. cereus lato sensu isolated from dairy products, marketed in Southern Brazil. It was also evaluated the optimal temperature for protease production. No strain grew at 7°C; but at 10°C, 84.9% of strains have grown. Only one strain had lipolytic activity at 30°C, and none at 7°C. At 10°C, 16.3% of strains produced lipases. All the strains presented proteolytic activity at 30°C; and at 10°C, 72.1% had this activity, and at 7°C, only 4.6%, an amount significantly lower (p < 0.05). The temperature of 20°C promoted the highest proteolytic activity, and at 10°C, the lowest activity. B. cereus can produce lipases and proteases at room and marginal chilling temperatures, causing technological defects in dairy products stored under these conditions. © 2008 IFRJ.en
dc.titleEffect of temperature on the lipolytic and proteolytic activity of Bacillus cereus isolated from dairy productsen
dc.contributor.institutionFederal University of Paraná-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationFederal University of Paraná, Curitiba, Paraná state-
dc.description.affiliationSão Paulo State University, Botucatu, São Paulo state-
dc.description.affiliationUnespSão Paulo State University, Botucatu, São Paulo state-
dc.rights.accessRightsAcesso aberto-
dc.relation.ispartofInternational Food Research Journal-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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