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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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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: |
11/05/2023 |
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Data da última atualização: |
23/10/2023 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
SANTOS, K. M. O. dos; CHAVES, A. C. S. D.; KOBLITZ, M. C. B.; EGITO, A. S. do; OLIVEIRA, M. D. |
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Afiliação: |
KARINA MARIA OLBRICH DOS SANTOS, CTAA; ANA CAROLINA SAMPAIO DORIA CHAVES, CTAA; MARIA GABRIELA BELLO KOBLITZ, UNIRIO; ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC; MARIA ELIEIDY OLIVEIRA, Universidade Federal da Paraíba. |
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Título: |
South American fermented dairy-based products. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.; PANDA, S. K.; GAN, R.-,Y. (ed.). Indigenous fermented Food for tropics. Academic Press, 2023. cap. 13, p. 215-225. |
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DOI: |
https://doi.org/10.1016/B978-0-323-98341-9.00011-6 |
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Idioma: |
Inglês |
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Conteúdo: |
Fermented dairy products are traditionally manufactured in South America as a cultural heritage of European colonization. Fermentation processes of milk by autochthonous microbial communities, mainly lactic acid bacteria (LAB), selected based on local environment, practices and technological conditions, result in a variety of dairy products with specific sensorial characteristics. However, historically, milk was mostly processed into distinct types of artisanal cheese. The Brazilian artisanal cheeses are widely used all over the country, and an increase in their production has been observed in the last years, which is associated with a growing valorization among consumers and market. This chapter presents an overview of the recent literature about traditional fermented dairy products, with a focus on microbiological, biochemical, nutritional, and technological aspects of the artisanal cheeses produced in Brazil. The main biochemical transformations and metabolites produced by LAB during fermentation of milk are described and the distinctive technological steps that characterize the cheese-making process of the relevant production regions. Among the metabolites produced by LAB, bioactive peptides with antibacterial, antihypertensive, and antioxidant properties are highlighted, as well as their potential impact on the safety and health-promoting aspects of ripened cheese. Finally, recent advances in the characterization of the core microbiota of artisanal cheeses are presented, which are related to the recognition of their geographical origin and authenticity. By combining traditional techniques and scientific knowledge, each cheese type constitutes a unique fermented dairy product. MenosFermented dairy products are traditionally manufactured in South America as a cultural heritage of European colonization. Fermentation processes of milk by autochthonous microbial communities, mainly lactic acid bacteria (LAB), selected based on local environment, practices and technological conditions, result in a variety of dairy products with specific sensorial characteristics. However, historically, milk was mostly processed into distinct types of artisanal cheese. The Brazilian artisanal cheeses are widely used all over the country, and an increase in their production has been observed in the last years, which is associated with a growing valorization among consumers and market. This chapter presents an overview of the recent literature about traditional fermented dairy products, with a focus on microbiological, biochemical, nutritional, and technological aspects of the artisanal cheeses produced in Brazil. The main biochemical transformations and metabolites produced by LAB during fermentation of milk are described and the distinctive technological steps that characterize the cheese-making process of the relevant production regions. Among the metabolites produced by LAB, bioactive peptides with antibacterial, antihypertensive, and antioxidant properties are highlighted, as well as their potential impact on the safety and health-promoting aspects of ripened cheese. Finally, recent advances in the characterization of the core microbiota of artisanal cheeses are presented... Mostrar Tudo |
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Palavras-Chave: |
Bacteria milk; Cheese artisanal; Queijo artesanal. |
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Thesagro: |
Ácido Lático; Bactéria; Leite; Tecnologia de Alimento. |
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Thesaurus Nal: |
Food technology; Lactic acid. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02666naa a2200289 a 4500
001 2153687
005 2023-10-23
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/B978-0-323-98341-9.00011-6$2DOI
100 1 $aSANTOS, K. M. O. dos
245 $aSouth American fermented dairy-based products.$h[electronic resource]
260 $c2023
520 $aFermented dairy products are traditionally manufactured in South America as a cultural heritage of European colonization. Fermentation processes of milk by autochthonous microbial communities, mainly lactic acid bacteria (LAB), selected based on local environment, practices and technological conditions, result in a variety of dairy products with specific sensorial characteristics. However, historically, milk was mostly processed into distinct types of artisanal cheese. The Brazilian artisanal cheeses are widely used all over the country, and an increase in their production has been observed in the last years, which is associated with a growing valorization among consumers and market. This chapter presents an overview of the recent literature about traditional fermented dairy products, with a focus on microbiological, biochemical, nutritional, and technological aspects of the artisanal cheeses produced in Brazil. The main biochemical transformations and metabolites produced by LAB during fermentation of milk are described and the distinctive technological steps that characterize the cheese-making process of the relevant production regions. Among the metabolites produced by LAB, bioactive peptides with antibacterial, antihypertensive, and antioxidant properties are highlighted, as well as their potential impact on the safety and health-promoting aspects of ripened cheese. Finally, recent advances in the characterization of the core microbiota of artisanal cheeses are presented, which are related to the recognition of their geographical origin and authenticity. By combining traditional techniques and scientific knowledge, each cheese type constitutes a unique fermented dairy product.
650 $aFood technology
650 $aLactic acid
650 $aÁcido Lático
650 $aBactéria
650 $aLeite
650 $aTecnologia de Alimento
653 $aBacteria milk
653 $aCheese artisanal
653 $aQueijo artesanal
700 1 $aCHAVES, A. C. S. D.
700 1 $aKOBLITZ, M. C. B.
700 1 $aEGITO, A. S. do
700 1 $aOLIVEIRA, M. D.
773 $tIn: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.; PANDA, S. K.; GAN, R.-,Y. (ed.). Indigenous fermented Food for tropics. Academic Press, 2023. cap. 13, p. 215-225.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Solos. Para informações adicionais entre em contato com cnps.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Solos. |
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Data corrente: |
13/07/2011 |
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Data da última atualização: |
06/05/2024 |
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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: |
SONG, G.; HAYES, M. H. B.; NOVOTNY, E. H.; SIMPSON, A. J. |
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Afiliação: |
GUIXUE SONG, UNIVERSIDADE DE LIMERICK; MICHAEL H. B. HAYES, UNIVERSIDADE DE LIMERICK; ETELVINO HENRIQUE NOVOTNY, CNPS; ANDRE J. SIMPSON, UNIVERSIDADE DE TORONTO. |
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Título: |
Isolation and fractionation of soil humin using alkaline urea and dimethylsulphoxide plus sulphuric acid. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
Naturwissenschaften, v. 98, p. 7-13, 2011. |
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DOI: |
https://doi.org/10.1007/s00114-010-0733-4 |
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Idioma: |
Inglês |
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Conteúdo: |
Humin, the most recalcitrant and abundant organic fraction of soils and of sediments, is a significant contributor to the stable carbon pool in soils and is important for the global carbon budget. It has significant resistance to transformations by microorganisms. Based on the classical operational definition, humin can include any humic-type substance that is not soluble in water at any pH. We demonstrate in this study how sequential exhaustive extractions with 0.1 M sodium hydroxide (NaOH) + 6 M urea, followed by dimethylsulphoxide (DMSO) + 6% (v/v) sulphuric acid (H2SO4) solvent systems, can extract 70–80% of the residual materials remaining after prior exhaustive extractions in neutral and aqueous basic media. Solid-state 13C NMR spectra have shown that the components isolated in the base + urea system were compositionally similar to the humic and fulvic acid fractions isolated at pH 12.6 in the aqueous media. The NMR spectra indicated that the major components isolated in the DMSO + H2SO4 medium had aliphatic hydrocarbon associated with carboxyl functionalities and with lesser amounts of carbohydrate and peptide and minor amounts of lignin-derived components. The major components will have significant contributions from long-chain fatty acids, waxes, to cuticular materials. The isolates in the DMSO + H2SO4 medium were compositionally similar to the organic components that resisted solvation and remained associated with the soil clays. It is concluded that the base + urea system released humic and fulvic acids held by hydrogen bonding or by entrapment within the humin matrix. The recalcitrant humin materials extracted in DMSO + H2SO4 are largely biological molecules (from plants and the soil microbial population) that are likely to be protected from degradation by their hydrophobic moieties and by sorption on the soil clays. Thus, the major components of humin do not satisfy the classical definitions for humic substances which emphasise that these arise from microbial or chemical transformations in soils of the components of organic debris. MenosHumin, the most recalcitrant and abundant organic fraction of soils and of sediments, is a significant contributor to the stable carbon pool in soils and is important for the global carbon budget. It has significant resistance to transformations by microorganisms. Based on the classical operational definition, humin can include any humic-type substance that is not soluble in water at any pH. We demonstrate in this study how sequential exhaustive extractions with 0.1 M sodium hydroxide (NaOH) + 6 M urea, followed by dimethylsulphoxide (DMSO) + 6% (v/v) sulphuric acid (H2SO4) solvent systems, can extract 70–80% of the residual materials remaining after prior exhaustive extractions in neutral and aqueous basic media. Solid-state 13C NMR spectra have shown that the components isolated in the base + urea system were compositionally similar to the humic and fulvic acid fractions isolated at pH 12.6 in the aqueous media. The NMR spectra indicated that the major components isolated in the DMSO + H2SO4 medium had aliphatic hydrocarbon associated with carboxyl functionalities and with lesser amounts of carbohydrate and peptide and minor amounts of lignin-derived components. The major components will have significant contributions from long-chain fatty acids, waxes, to cuticular materials. The isolates in the DMSO + H2SO4 medium were compositionally similar to the organic components that resisted solvation and remained associated with the soil clays. It is concluded that the base + ure... Mostrar Tudo |
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Palavras-Chave: |
Soil humin. |
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Thesaurus NAL: |
soil organic matter. |
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Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
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Marc: |
LEADER 02719naa a2200193 a 4500
001 1895801
005 2024-05-06
008 2011 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s00114-010-0733-4$2DOI
100 1 $aSONG, G.
245 $aIsolation and fractionation of soil humin using alkaline urea and dimethylsulphoxide plus sulphuric acid.$h[electronic resource]
260 $c2011
520 $aHumin, the most recalcitrant and abundant organic fraction of soils and of sediments, is a significant contributor to the stable carbon pool in soils and is important for the global carbon budget. It has significant resistance to transformations by microorganisms. Based on the classical operational definition, humin can include any humic-type substance that is not soluble in water at any pH. We demonstrate in this study how sequential exhaustive extractions with 0.1 M sodium hydroxide (NaOH) + 6 M urea, followed by dimethylsulphoxide (DMSO) + 6% (v/v) sulphuric acid (H2SO4) solvent systems, can extract 70–80% of the residual materials remaining after prior exhaustive extractions in neutral and aqueous basic media. Solid-state 13C NMR spectra have shown that the components isolated in the base + urea system were compositionally similar to the humic and fulvic acid fractions isolated at pH 12.6 in the aqueous media. The NMR spectra indicated that the major components isolated in the DMSO + H2SO4 medium had aliphatic hydrocarbon associated with carboxyl functionalities and with lesser amounts of carbohydrate and peptide and minor amounts of lignin-derived components. The major components will have significant contributions from long-chain fatty acids, waxes, to cuticular materials. The isolates in the DMSO + H2SO4 medium were compositionally similar to the organic components that resisted solvation and remained associated with the soil clays. It is concluded that the base + urea system released humic and fulvic acids held by hydrogen bonding or by entrapment within the humin matrix. The recalcitrant humin materials extracted in DMSO + H2SO4 are largely biological molecules (from plants and the soil microbial population) that are likely to be protected from degradation by their hydrophobic moieties and by sorption on the soil clays. Thus, the major components of humin do not satisfy the classical definitions for humic substances which emphasise that these arise from microbial or chemical transformations in soils of the components of organic debris.
650 $asoil organic matter
653 $aSoil humin
700 1 $aHAYES, M. H. B.
700 1 $aNOVOTNY, E. H.
700 1 $aSIMPSON, A. J.
773 $tNaturwissenschaften$gv. 98, p. 7-13, 2011.
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