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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. |
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Data corrente: |
11/12/2023 |
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Data da última atualização: |
22/01/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
GALDINO, I. K. C. P. DE O.; ANDRADE, O. W.; DINIZ, J. B.; FEITOSA, R. L.; FERREIRA, L. C. N.; DANTAS, G. C.; CAMPELO, J. P. O.; ALVES, H. S.; SANTOS, M. L. S.; SANTOS, K. M. O. dos; BURITI, F. C. A.; CARDARELLI, H. R. |
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Afiliação: |
ISADORA KALINE CAMELO PIRES DE OLIVEIRA GALDINO, UFPB; O. W. ANDRADE, UEPB; J. B. DINIZ, UFPB; R. L. FEITOSA, UEPB; L. C. N. FERREIRA, UEPB; G. C. DANTAS, UEPB; J. P. O. CAMPELO, UEPB; H. S. ALVES, UEPB; M. L. S. SANTOS, UEPB; KARINA MARIA OLBRICH DOS SANTOS, CTAA; F. C. A. BURITI, UEPB; H. R. CARDARLLI, UEPB. |
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Título: |
Viability of the potentially probiotic indigenous culture Lactiplantibacillus plantarum CNPC003 in co-culture withIN Streptococcus thermophilus in fermented goat milk with jaboticaba peel. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. |
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Idioma: |
Inglês |
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Notas: |
SLACAN; Pôster 68024. |
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Conteúdo: |
Tropical fruits are able to contribute to the protection, viability maintenance and improvement of the survival of probiotic bacteria, thus extending the health benefits to the consumer. The peels and seeds of jaboticaba represent around 50% of the total weight of the fruit. The peels, in particular, contain non-digestible carbohydrates that could exert a potentially prebiotic activity. In this sense, the objective of this study was to evaluate the influence of storage time on the viability of the commercial starter culture Streptococcus thermophilus QGE and a native culture with probiotic potential Lactiplantibacillus plantarum CNPC003, added in co-culture in fermented goat milk added with peel of jaboticaba. Fermentation was carried out for 6 h (37 °C) after heat treatment and cooling of the milk, which was added from the cultures and the pasteurized jaboticaba peel. The viability of L. plantarum, on De Man, Rogosa and Sharpe (MRS) agar with pH 5.4, and S. thermophilus, on M17 agar with lactose, was determined on days 1 (D1) and 28 (D28) after fermentation. The results were subjected to non-parametric analysis of variance with the Wilcoxon test to verify whether there was a significant effect of storage on the population of these microorganisms. There were no significant differences (p>0.05) for the population of L. plantarum, which presented an average of 8.42 Log CFU/mL (D1) and 8.59 Log CFU/mL (D7), nor for S. thermophilus which also remained significantly stable (p>0.05), with 8.56 Log CFU/mL (D1) and 8.57 Log CFU/mL (D7). Therefore, it is possible to state that there was no negative interference from storage time on the population of lactic acid bacteria present in the fermented goat milk with jaboticaba peel. Moreover, these cultures, together with these ingredients (jaboticaba peel and goat milk), may contribute beneficially to consumer’s health. MenosTropical fruits are able to contribute to the protection, viability maintenance and improvement of the survival of probiotic bacteria, thus extending the health benefits to the consumer. The peels and seeds of jaboticaba represent around 50% of the total weight of the fruit. The peels, in particular, contain non-digestible carbohydrates that could exert a potentially prebiotic activity. In this sense, the objective of this study was to evaluate the influence of storage time on the viability of the commercial starter culture Streptococcus thermophilus QGE and a native culture with probiotic potential Lactiplantibacillus plantarum CNPC003, added in co-culture in fermented goat milk added with peel of jaboticaba. Fermentation was carried out for 6 h (37 °C) after heat treatment and cooling of the milk, which was added from the cultures and the pasteurized jaboticaba peel. The viability of L. plantarum, on De Man, Rogosa and Sharpe (MRS) agar with pH 5.4, and S. thermophilus, on M17 agar with lactose, was determined on days 1 (D1) and 28 (D28) after fermentation. The results were subjected to non-parametric analysis of variance with the Wilcoxon test to verify whether there was a significant effect of storage on the population of these microorganisms. There were no significant differences (p>0.05) for the population of L. plantarum, which presented an average of 8.42 Log CFU/mL (D1) and 8.59 Log CFU/mL (D7), nor for S. thermophilus which also remained significantly stable (p>0.0... Mostrar Tudo |
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Palavras-Chave: |
Lactiplantibacillus plantarum. |
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Thesaurus Nal: |
Goat milk; Lactic acid bacteria. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03068nam a2200289 a 4500
001 2159444
005 2024-01-22
008 2023 bl uuuu u00u1 u #d
100 1 $aGALDINO, I. K. C. P. DE O.
245 $aViability of the potentially probiotic indigenous culture Lactiplantibacillus plantarum CNPC003 in co-culture withIN Streptococcus thermophilus in fermented goat milk with jaboticaba peel.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá$c2023
500 $aSLACAN; Pôster 68024.
520 $aTropical fruits are able to contribute to the protection, viability maintenance and improvement of the survival of probiotic bacteria, thus extending the health benefits to the consumer. The peels and seeds of jaboticaba represent around 50% of the total weight of the fruit. The peels, in particular, contain non-digestible carbohydrates that could exert a potentially prebiotic activity. In this sense, the objective of this study was to evaluate the influence of storage time on the viability of the commercial starter culture Streptococcus thermophilus QGE and a native culture with probiotic potential Lactiplantibacillus plantarum CNPC003, added in co-culture in fermented goat milk added with peel of jaboticaba. Fermentation was carried out for 6 h (37 °C) after heat treatment and cooling of the milk, which was added from the cultures and the pasteurized jaboticaba peel. The viability of L. plantarum, on De Man, Rogosa and Sharpe (MRS) agar with pH 5.4, and S. thermophilus, on M17 agar with lactose, was determined on days 1 (D1) and 28 (D28) after fermentation. The results were subjected to non-parametric analysis of variance with the Wilcoxon test to verify whether there was a significant effect of storage on the population of these microorganisms. There were no significant differences (p>0.05) for the population of L. plantarum, which presented an average of 8.42 Log CFU/mL (D1) and 8.59 Log CFU/mL (D7), nor for S. thermophilus which also remained significantly stable (p>0.05), with 8.56 Log CFU/mL (D1) and 8.57 Log CFU/mL (D7). Therefore, it is possible to state that there was no negative interference from storage time on the population of lactic acid bacteria present in the fermented goat milk with jaboticaba peel. Moreover, these cultures, together with these ingredients (jaboticaba peel and goat milk), may contribute beneficially to consumer’s health.
650 $aGoat milk
650 $aLactic acid bacteria
653 $aLactiplantibacillus plantarum
700 1 $aANDRADE, O. W.
700 1 $aDINIZ, J. B.
700 1 $aFEITOSA, R. L.
700 1 $aFERREIRA, L. C. N.
700 1 $aDANTAS, G. C.
700 1 $aCAMPELO, J. P. O.
700 1 $aALVES, H. S.
700 1 $aSANTOS, M. L. S.
700 1 $aSANTOS, K. M. O. dos
700 1 $aBURITI, F. C. A.
700 1 $aCARDARELLI, H. R.
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Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 141 | |
| 8. |  | PEREIRA, A. M. L.; MENDES, E. S.; SANTOS, F. L.; SANTOS, M. L. Análises de amostras coletadas em cultivos de Lítopenaeus vannamei dos estados do Piauí e Ceará em Junho/2003. In: ENCONTRO BRASILEIRO DE PATOLOGISTAS DE ORGANISMOS AQUÁTICOS, 8., 2004, Laguna, SC. Resumos. Laguna, SC: ABRAPOA, 2004. p. 131. PM 019. ENBRAPOA.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Meio-Norte. |
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| 12. | | ALVES, E. R. de A.; GOMES, A. L.; SANTOS, M. L.; GOMES, S. T. Algumas características da oferta do leite. Revista de Política Agrícola, Brasília, DF, ano 11 , n. 4, p. 45-53, out./dez. 2002; ano 12, n. 1, p. 45-53, jan./mar. 2003. Na publicação: Eliseu Alves.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: Nacional - B |
| Biblioteca(s): Embrapa Unidades Centrais. |
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| 14. | | LAZZAROTTO, J. J.; SANTOS, M. L. dos; LIMA, J. E. de; MORAES, A. de. Relação entre a diversificação agropecuária e os riscos de mercado. Revista de Política Agrícola, Brasília, DF, v. 19, n. 1, p. 49-62, jan./fev./mar., 2010.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 3 |
| Biblioteca(s): Embrapa Soja. |
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| 17. | | BERGAMASCHI, H.; SANTOS, M. L. V.; MEDEIROS, S. L. P.; CUNHA, G. R. da. Instalação e uso de um lisimetro de balança no estado do Rio Grande do Sul, Brasil. In: CONGRESSO BRASILEIRO DE AGROMETEOROLOGIA, 7., 1991, Viçosa. Resumos... Viçosa, MG: Sociedade Brasileira de Agrometeorologia / UFV, 1991. p. 176-177| Biblioteca(s): Embrapa Trigo. |
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| 20. | | BRUNETTI, H. B.; SANTOS, P. M.; SANTOS, M. L. DOS; JANK, L.; SANTOS, M. F. Dehydration avoidance of Megathyrsus maximus genotypes and cultivar Quênia grown in long tubes. In: REUNIÃO DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 57., 2022, Campinas. Tropical animal science and pratice to feed the planet: proceedings. Brasília, DF: SBZ; São Carlos, SP: Embrapa Pecuária Sudeste, 2022. p. 24.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Gado de Corte. |
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| Registros recuperados : 141 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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