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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos. |
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Data corrente: |
24/08/2020 |
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Data da última atualização: |
19/10/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GALDINO, I. K. C. P. de O.; OLIVEIRA, M. M.; OLIVEIRA, A. T.; SILVA, G. M. da; OLIVEIRA, T. A. de; SANTOS, K. M. O. dos; EGITO, A. S. do; BURITI, F. C. A. |
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Afiliação: |
ISADORA KALINE CAMELO PIRES DE OLIVEIRA GALDINO, Universidade Estadual da Paraíba; MÁRCIA MUNIZ OLIVEIRA, Universidade Estadual da Paraíba; ARYANNE TEIXEIRA OLIVEIRA, Universidade Estadual da Paraíba; GABRIEL MONTEIRO DA SILVA, Universidade Estadual da Paraíba; TIAGO ALMEIDA DE OLIVEIRA, Universidade Estadual da Paraíba; KARINA MARIA OLBRICH DOS SANTOS, CTAA; ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC; FLÁVIA CAROLINA ALONSO BURITI, Universidade Estadual da Paraíba. |
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Título: |
Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 135, 109905, 2021. |
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DOI: |
https://doi.org/10.1016/j.lwt.2020.109905 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: In this study, goat fermented milk trials were prepared with six potentially probiotic autochthonous cultures - Lactobacillus rhamnosus EM1107, Lactobacillus plantarum (CNPC001, CNPC002, CNPC003 and CNPC004) and Lactobacillus mucosae CNPC007 - in the presence and absence of a starter culture (Streptococcus thermophilus, ST) and in the presence and absence of inulin (IN) or oligofructose (FOS), consisting of 36 trials. The fermented milk without the starter culture only achieved a lactic acid content above 0.6 g/100 g after 24 h, thus requiring the presence of ST culture for a faster acidification. After the fermentation, three trials with the best fermentative performance and visual firmness (EM1107 + ST + IN, CNPC003 + ST + IN and CNPC007 + ST + IN) were exposed to simulated conditions of the gastrointestinal tract (GIT) in vitro. All fermented milk, with Lactobacillus spp. population above 6 log CFU/g before GIT simulation, showed the highest viability losses in the gastric step. In fermented milk with Streptococcus thermophilus plus inulin, L. rhamnosus and L. mucosae performed well in the GIT assay, achieving a viability between 6.50 - 7.24 and 6.50 - 7.60 log CFU/g in the enteric stage, respectively. Therefore, the combination of EM1107 or CNPC007 strains with S. thermophilus and inulin is promising in the production of goat dairy products. |
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Palavras-Chave: |
Alimentos funcionais; Fermented goat milk; In vitro gastrointestinal resistance; Lactobacillus spp; Potencial probiótico; Prebiotic; Probiotic potential; Probiótico; Produtos probióticos. |
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Thesagro: |
Alimento Fermentado; Caprino; Leite de Cabra; Nutrição Humana. |
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Thesaurus Nal: |
Coculture; Fermented foods; Food and Human Nutrition; Food technology; Functional foods; Functional properties; Goat milk; Health foods; Inulin; Lactic acid; Lactic acid bacteria; Lactobacillus casei; Lactobacillus plantarum; Lactobacillus rhamnosus; Prebiotics; Strains; Streptococcus thermophilus; Viability. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/215759/1/1-s2.0-S002364382030894X-main2.pdf
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Marc: |
LEADER 03151naa a2200589 a 4500
001 2124541
005 2023-10-19
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.lwt.2020.109905$2DOI
100 1 $aGALDINO, I. K. C. P. de O.
245 $aFermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions.$h[electronic resource]
260 $c2021
520 $aAbstract: In this study, goat fermented milk trials were prepared with six potentially probiotic autochthonous cultures - Lactobacillus rhamnosus EM1107, Lactobacillus plantarum (CNPC001, CNPC002, CNPC003 and CNPC004) and Lactobacillus mucosae CNPC007 - in the presence and absence of a starter culture (Streptococcus thermophilus, ST) and in the presence and absence of inulin (IN) or oligofructose (FOS), consisting of 36 trials. The fermented milk without the starter culture only achieved a lactic acid content above 0.6 g/100 g after 24 h, thus requiring the presence of ST culture for a faster acidification. After the fermentation, three trials with the best fermentative performance and visual firmness (EM1107 + ST + IN, CNPC003 + ST + IN and CNPC007 + ST + IN) were exposed to simulated conditions of the gastrointestinal tract (GIT) in vitro. All fermented milk, with Lactobacillus spp. population above 6 log CFU/g before GIT simulation, showed the highest viability losses in the gastric step. In fermented milk with Streptococcus thermophilus plus inulin, L. rhamnosus and L. mucosae performed well in the GIT assay, achieving a viability between 6.50 - 7.24 and 6.50 - 7.60 log CFU/g in the enteric stage, respectively. Therefore, the combination of EM1107 or CNPC007 strains with S. thermophilus and inulin is promising in the production of goat dairy products.
650 $aCoculture
650 $aFermented foods
650 $aFood and Human Nutrition
650 $aFood technology
650 $aFunctional foods
650 $aFunctional properties
650 $aGoat milk
650 $aHealth foods
650 $aInulin
650 $aLactic acid
650 $aLactic acid bacteria
650 $aLactobacillus casei
650 $aLactobacillus plantarum
650 $aLactobacillus rhamnosus
650 $aPrebiotics
650 $aStrains
650 $aStreptococcus thermophilus
650 $aViability
650 $aAlimento Fermentado
650 $aCaprino
650 $aLeite de Cabra
650 $aNutrição Humana
653 $aAlimentos funcionais
653 $aFermented goat milk
653 $aIn vitro gastrointestinal resistance
653 $aLactobacillus spp
653 $aPotencial probiótico
653 $aPrebiotic
653 $aProbiotic potential
653 $aProbiótico
653 $aProdutos probióticos
700 1 $aOLIVEIRA, M. M.
700 1 $aOLIVEIRA, A. T.
700 1 $aSILVA, G. M. da
700 1 $aOLIVEIRA, T. A. de
700 1 $aSANTOS, K. M. O. dos
700 1 $aEGITO, A. S. do
700 1 $aBURITI, F. C. A.
773 $tLWT - Food Science and Technology$gv. 135, 109905, 2021.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Origem |
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Cutter |
Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
23/03/2017 |
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Data da última atualização: |
28/03/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
MILLER, A. M.; FIGUEIREDO, J. E. F.; CHAVES, C. L.; RUAS, E. A.; BALBI-PEÑA, M. I.; COLAUTO, N. B.; PACCOLA-MEIRELLES, L. D. |
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Afiliação: |
JOSE EDSON FONTES FIGUEIREDO, CNPMS. |
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Título: |
Genomic variability of Pantoea ananatis in maize white spot lesions assessed by AFLP markers. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Genetics and Molecular Research, Ribeirão Preto, 2016. |
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DOI: |
10.4238/gmr.15049452 |
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Idioma: |
Inglês |
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Conteúdo: |
Measures to control maize white spot (MWS) caused by Pantoea ananatis are preferentially based on resistant cultivars. A lack of knowledge on the genetic variability of pathogens could interfere with the development and utilization of controlling strategies in this pathosystem. The main goals of this study were to investigate the genetic variability of 90 P. ananatis isolates from three different eco-geographical regions of Brazil by amplified fragment length polymorphism (AFLP), and to determine the presence of a universal P. ananatis plasmid in isolates from tropical Brazil. Analysis of genetic similarity by AFLP allowed us to categorize the 90 isolates into two groups. However, no correlation between the collecting sites and genetic groupings was observed. The polymorphism percentage found in P. ananatis ranged between 24.64 and 92.46%, and genetic diversity was calculated to be 0.07-0.09. The analysis of molecular variance showed that 99.18% of genetic variability was within the populations, providing evidence that evolutionary forces were acting on these populations. All P. ananatis isolates showed the P. ananatis universal plasmid (280 or 352 kb). This is the first report on the presence of a universal P. ananatis plasmid from MWS lesions in the tropical area. |
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Palavras-Chave: |
Bactérias fitopatogênicas; Genotipagem de alelos. |
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Thesagro: |
Doença de planta; Milho; Polimorfismo. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/158015/1/Genomic-variability.pdf
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Marc: |
LEADER 02092naa a2200265 a 4500
001 2067524
005 2017-03-28
008 2016 bl uuuu u00u1 u #d
024 7 $a10.4238/gmr.15049452$2DOI
100 1 $aMILLER, A. M.
245 $aGenomic variability of Pantoea ananatis in maize white spot lesions assessed by AFLP markers.$h[electronic resource]
260 $c2016
520 $aMeasures to control maize white spot (MWS) caused by Pantoea ananatis are preferentially based on resistant cultivars. A lack of knowledge on the genetic variability of pathogens could interfere with the development and utilization of controlling strategies in this pathosystem. The main goals of this study were to investigate the genetic variability of 90 P. ananatis isolates from three different eco-geographical regions of Brazil by amplified fragment length polymorphism (AFLP), and to determine the presence of a universal P. ananatis plasmid in isolates from tropical Brazil. Analysis of genetic similarity by AFLP allowed us to categorize the 90 isolates into two groups. However, no correlation between the collecting sites and genetic groupings was observed. The polymorphism percentage found in P. ananatis ranged between 24.64 and 92.46%, and genetic diversity was calculated to be 0.07-0.09. The analysis of molecular variance showed that 99.18% of genetic variability was within the populations, providing evidence that evolutionary forces were acting on these populations. All P. ananatis isolates showed the P. ananatis universal plasmid (280 or 352 kb). This is the first report on the presence of a universal P. ananatis plasmid from MWS lesions in the tropical area.
650 $aDoença de planta
650 $aMilho
650 $aPolimorfismo
653 $aBactérias fitopatogênicas
653 $aGenotipagem de alelos
700 1 $aFIGUEIREDO, J. E. F.
700 1 $aCHAVES, C. L.
700 1 $aRUAS, E. A.
700 1 $aBALBI-PEÑA, M. I.
700 1 $aCOLAUTO, N. B.
700 1 $aPACCOLA-MEIRELLES, L. D.
773 $tGenetics and Molecular Research, Ribeirão Preto, 2016.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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