Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification

By R. Holland, Shaoquan Liu, V. Crow, M. Delabre, M. Lubbers, M. Bennett, G. Norris. 2005

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Quantitative and qualitative determination of CLA produced by Bifidobacterium and lactic acid bacteria by combining spectrophotometric and Ag+-HPLC techniques (2011, background): “When oils are used as LA sources, bacteria must have the ability to produce lipases and esterases to release the fatty acids from the triacyglycerides and it is well established that some strains are able to do it (Holland et al., 2005), which in fact represents an extra reaction step.”
Microbial modulation of aromatic esters in wine: Current knowledge and future prospects (2010, background): “c pathw ester-synthesis reactions dependent on conditions (Holland et al., 2005):”
Role of lactic acid bacteria on the yogurt flavour: A review (2017, background): “glycerides and alcohols via a transferase reaction (alcoholysis) [51, 52].”