Modeling kinetics of lipolysis and proteolysis activities of Penicillium roqueforti immobilized in tulum cheese in solid-state bioreactor

ERDOĞAN A., Ermurat Y.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, cilt.10, ss.45-46, 2012 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 10
  • Basım Tarihi: 2012
  • Dergi Adı: JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.45-46
  • Atatürk Üniversitesi Adresli: Evet

Özet

Lipolytic and proteolytic metabolic kinetic activities and variance analysis of toxic and nontoxic strains of Penicillium roqueforti immobilized in tulum cheese have been investigated and the effects of different strains and temperatures on the cheese ripening were studied. The ripening bioprocesses were carried out in batch-packed solid state bioreactors at 5 degrees C and 12 degrees C during 5 months of fermentation trials. Observed data of lipid and protein amounts were used to determine the lipolytic and proteolytic kinetic equations and coefficients of P. roqueforti by using Michaelis-Menten kinetic model. The results of the kinetic activities and variance analysis indicated that the toxic strain of P roqueforti showed low level of lipolysis and proteolysis effects at 5 degrees C and high level at 12 degrees C.