Variability of the lipolytic activity in Yarrowia lipolytica strains in pork fat
This work studied the variability in lipolytic activity in 35 strains of Yarrowia lipolytica inoculated in pork fat after 7 and 21 days of storage at 15 °C. The strains were able to generate three different hydrolysis profiles. In particular, the strains PO10, PO14, RO1, RO5, Y15, Y16A, Y20, B5, 7B,...
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| Veröffentlicht in: | Meat science 2011-08, Vol.88 (4), p.689-693 |
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| creator | Patrignani, Francesca Vannini, Lucia Gardini, Fausto Guerzoni, M. Elisabetta Lanciotti, Rosalba |
| description | This work studied the variability in lipolytic activity in 35 strains of
Yarrowia lipolytica inoculated in pork fat after 7 and 21
days of storage at 15
°C.
The strains were able to generate three different hydrolysis profiles. In particular, the strains PO10, PO14, RO1, RO5, Y15, Y16A, Y20, B5, 7B, 7B3, 16B and 21C caused an increase with time in concentrations of C16:0, C18:0, C18:1, C18:1(Δ11) and C18:2 which were the predominant free fatty acids (FFAs). On the contrary, the strains PO1, PO19, PO23, RO22, Y12, B4, B74, GB, 5B, 5D, 27D and W29 showed an opposite trend, while the remaining ones induced no change.
Because the released FFAs can be considered precursors for flavour development, the results suggest the potential use of some
Y. lipolytica strains in sausage making to improve the overall aroma. |
| doi_str_mv | 10.1016/j.meatsci.2011.02.030 |
| format | Article |
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Yarrowia lipolytica inoculated in pork fat after 7 and 21
days of storage at 15
°C.
The strains were able to generate three different hydrolysis profiles. In particular, the strains PO10, PO14, RO1, RO5, Y15, Y16A, Y20, B5, 7B, 7B3, 16B and 21C caused an increase with time in concentrations of C16:0, C18:0, C18:1, C18:1(Δ11) and C18:2 which were the predominant free fatty acids (FFAs). On the contrary, the strains PO1, PO19, PO23, RO22, Y12, B4, B74, GB, 5B, 5D, 27D and W29 showed an opposite trend, while the remaining ones induced no change.
Because the released FFAs can be considered precursors for flavour development, the results suggest the potential use of some
Y. lipolytica strains in sausage making to improve the overall aroma.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2011.02.030</identifier><identifier>PMID: 21454020</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Animals ; Biological and medical sciences ; Culture Media ; Dietary Fats - analysis ; Fatty Acids, Nonesterified - metabolism ; Food industries ; Food Microbiology ; Free fatty acids release ; Fundamental and applied biological sciences. Psychology ; Lipid Metabolism ; Lipolysis ; Lipolytic activity ; Meat - microbiology ; Meat and meat product industries ; Pork fat ; Swine ; Yarrowia - growth & development ; Yarrowia - isolation & purification ; Yarrowia lipolytica</subject><ispartof>Meat science, 2011-08, Vol.88 (4), p.689-693</ispartof><rights>2011 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2011 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c394t-afe477f305fed2e0c2f9096a078bb39fd103d898b81d896459b02f7bb1568eb93</citedby><cites>FETCH-LOGICAL-c394t-afe477f305fed2e0c2f9096a078bb39fd103d898b81d896459b02f7bb1568eb93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2011.02.030$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,781,785,3551,27926,27927,45997</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24171320$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21454020$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Patrignani, Francesca</creatorcontrib><creatorcontrib>Vannini, Lucia</creatorcontrib><creatorcontrib>Gardini, Fausto</creatorcontrib><creatorcontrib>Guerzoni, M. Elisabetta</creatorcontrib><creatorcontrib>Lanciotti, Rosalba</creatorcontrib><title>Variability of the lipolytic activity in Yarrowia lipolytica strains in pork fat</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>This work studied the variability in lipolytic activity in 35 strains of
Yarrowia lipolytica inoculated in pork fat after 7 and 21
days of storage at 15
°C.
The strains were able to generate three different hydrolysis profiles. In particular, the strains PO10, PO14, RO1, RO5, Y15, Y16A, Y20, B5, 7B, 7B3, 16B and 21C caused an increase with time in concentrations of C16:0, C18:0, C18:1, C18:1(Δ11) and C18:2 which were the predominant free fatty acids (FFAs). On the contrary, the strains PO1, PO19, PO23, RO22, Y12, B4, B74, GB, 5B, 5D, 27D and W29 showed an opposite trend, while the remaining ones induced no change.
Because the released FFAs can be considered precursors for flavour development, the results suggest the potential use of some
Y. lipolytica strains in sausage making to improve the overall aroma.</description><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Culture Media</subject><subject>Dietary Fats - analysis</subject><subject>Fatty Acids, Nonesterified - metabolism</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Free fatty acids release</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Lipid Metabolism</subject><subject>Lipolysis</subject><subject>Lipolytic activity</subject><subject>Meat - microbiology</subject><subject>Meat and meat product industries</subject><subject>Pork fat</subject><subject>Swine</subject><subject>Yarrowia - growth & development</subject><subject>Yarrowia - isolation & purification</subject><subject>Yarrowia lipolytica</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE2P0zAQhi0EYkvhJ4ByQZwSZmwncU4IrZYPaSU4ABIny3bGwiVNiu0u6r_HUQt75DTSvM986GHsOUKDgN3rXbMnk5MLDQfEBngDAh6wDape1BKFesg2pTPU2Eu4Yk9S2gEACq4esyuOspXAYcM-fzMxGBumkE_V4qv8g6opHJbplIOrjMvhbk3CXH03MS6_g7mPTZVyNGFOa3xY4s_Km_yUPfJmSvTsUrfs67ubL9cf6ttP7z9ev72tnRhkro0n2fdeQOtp5ASO-wGGzkCvrBWDHxHEqAZlFZbSyXawwH1vLbadIjuILXt13nuIy68jpaz3ITmaJjPTckxadUIKxGJiy9oz6eKSUiSvDzHsTTxpBL261Dt9calXlxq4LubK3IvLhaPd0_hv6q-8Ary8ACY5M_loZhfSPSexL75X7s2Zo-LjLlDU5RTNjsYQyWU9LuE_r_wBV8eVIw</recordid><startdate>20110801</startdate><enddate>20110801</enddate><creator>Patrignani, Francesca</creator><creator>Vannini, Lucia</creator><creator>Gardini, Fausto</creator><creator>Guerzoni, M. Elisabetta</creator><creator>Lanciotti, Rosalba</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20110801</creationdate><title>Variability of the lipolytic activity in Yarrowia lipolytica strains in pork fat</title><author>Patrignani, Francesca ; Vannini, Lucia ; Gardini, Fausto ; Guerzoni, M. Elisabetta ; Lanciotti, Rosalba</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c394t-afe477f305fed2e0c2f9096a078bb39fd103d898b81d896459b02f7bb1568eb93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Culture Media</topic><topic>Dietary Fats - analysis</topic><topic>Fatty Acids, Nonesterified - metabolism</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Free fatty acids release</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lipid Metabolism</topic><topic>Lipolysis</topic><topic>Lipolytic activity</topic><topic>Meat - microbiology</topic><topic>Meat and meat product industries</topic><topic>Pork fat</topic><topic>Swine</topic><topic>Yarrowia - growth & development</topic><topic>Yarrowia - isolation & purification</topic><topic>Yarrowia lipolytica</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Patrignani, Francesca</creatorcontrib><creatorcontrib>Vannini, Lucia</creatorcontrib><creatorcontrib>Gardini, Fausto</creatorcontrib><creatorcontrib>Guerzoni, M. Elisabetta</creatorcontrib><creatorcontrib>Lanciotti, Rosalba</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Patrignani, Francesca</au><au>Vannini, Lucia</au><au>Gardini, Fausto</au><au>Guerzoni, M. Elisabetta</au><au>Lanciotti, Rosalba</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Variability of the lipolytic activity in Yarrowia lipolytica strains in pork fat</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2011-08-01</date><risdate>2011</risdate><volume>88</volume><issue>4</issue><spage>689</spage><epage>693</epage><pages>689-693</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>This work studied the variability in lipolytic activity in 35 strains of
Yarrowia lipolytica inoculated in pork fat after 7 and 21
days of storage at 15
°C.
The strains were able to generate three different hydrolysis profiles. In particular, the strains PO10, PO14, RO1, RO5, Y15, Y16A, Y20, B5, 7B, 7B3, 16B and 21C caused an increase with time in concentrations of C16:0, C18:0, C18:1, C18:1(Δ11) and C18:2 which were the predominant free fatty acids (FFAs). On the contrary, the strains PO1, PO19, PO23, RO22, Y12, B4, B74, GB, 5B, 5D, 27D and W29 showed an opposite trend, while the remaining ones induced no change.
Because the released FFAs can be considered precursors for flavour development, the results suggest the potential use of some
Y. lipolytica strains in sausage making to improve the overall aroma.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>21454020</pmid><doi>10.1016/j.meatsci.2011.02.030</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | Meat science, 2011-08, Vol.88 (4), p.689-693 |
| issn | 0309-1740 1873-4138 |
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| source | MEDLINE; Access via ScienceDirect (Elsevier) |
| subjects | Animals Biological and medical sciences Culture Media Dietary Fats - analysis Fatty Acids, Nonesterified - metabolism Food industries Food Microbiology Free fatty acids release Fundamental and applied biological sciences. Psychology Lipid Metabolism Lipolysis Lipolytic activity Meat - microbiology Meat and meat product industries Pork fat Swine Yarrowia - growth & development Yarrowia - isolation & purification Yarrowia lipolytica |
| title | Variability of the lipolytic activity in Yarrowia lipolytica strains in pork fat |
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