Ferulic Acid Esterase Producing from Goat Feces as Corn Silage Inoculants.

Ferulic acid esterase (FAE+)-producing lactobacilli are being studied as silage inoculants due to their potential of increasing forage fiber digestibility. In this work, three FAE+ strains were isolated from caprine feces and characterized according to their potential probiotic characteristics and as silage inoculants. CRL1446, a human probiotic isolated from goat cheese, was also included in the experiments as a potential silage inoculant.

Aroma compounds and consumer acceptability of soybean paste fermented by lactobacilli.

Unlabelled: Consumption of soybean-based foods is affected by the flavor of the legume; due to the presence of undesirable compounds called "beany flavors". To solve this problem, the influence of solid state fermentation by lactobacilli on the production of volatile compounds in soybean paste was determined. The volatile's production was measured by gas chromatography.

Spray dried lactobacilli maintain viability and feruloyl esterase activity during prolonged storage and under gastrointestinal tract conditions.

The use of lactobacilli with feruloyl esterase (FE) activity in the development of functional foods has gained considerable interest in recent years. Microencapsulation of FE-producing bacteria to facilitate their incorporation into food is a challenge. The aim of this study was to evaluate survival and maintenance of FE activity during storage at 4 °C and under simulated gastrointestinal tract (GIT) conditions of microcapsules of FE-producing () strains obtained by spray drying.

The secreted esterase of Propionibacterium freudenreichii has a major role in cheese lipolysis.

Free fatty acids are important flavor compounds in cheese. Propionibacterium freudenreichii is the main agent of their release through lipolysis in Swiss cheese. Our aim was to identify the esterase(s) involved in lipolysis by P.

Determination of esterolytic and lipolytic activities of lactic acid bacteria.

Lactic acid bacteria (LAB) are considered weakly lipolytic compared with many other groups of bacteria (e.g., Pseudomonas, Bacillus, and Achromobacter).

Differentiation of lactic acid bacteria strains by postelectrophoretic detection of esterases.

Lactic acid bacteria (LAB) comprise a diverse group of Gram-positive, non-spore-forming microorganisms. These bacteria are widely used in food technology. The species identification of LAB depends mainly on physiological and biochemical criteria.