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| Registros recuperados : 67 | |
| Registros recuperados : 67 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Caprinos e Ovinos. Para informações adicionais entre em contato com cnpc.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos. |
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Data corrente: |
26/04/2022 |
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Data da última atualização: |
26/04/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
MORAIS, J. L. de; GARCIA, E. F.; VIERA, V. B.; PONTES, E. D. S.; ARAÚJO, M. G. G. de; FIGUEIRÊDO, R. M. G. de; MOREIRA, I. dos S.; EGITO, A. S. do; SANTOS, K. M. O. dos; SOARES, J. K. B.; QUEIROGA, R. de C. R. do E.; OLIVEIRA, M. E. G. de. |
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Afiliação: |
JÉSSICA LIMA DE MORAIS, Department of Food Engineering, Federal University of Paraíba (UFBB) - João Pessoa, PB, Brazil; ESTEFÂNIA FERNANDES GARCIA, Center for Technology and Regional Development, Federal University of Paraíba (UFPB) - João Pessoa, PB, Brazil.; VANESSA BORDIN VIERA, Laboratory of Bromatology, Education and Health Centre, Federal University of Campina Grande (UFCG) - Cuité, PB, Brazil.; EDSON DOUGLAS SILVA PONTES, Laboratory of Bromatology, Education and Health Centre, Federal University of Campina Grande (UFCG) - Cuité, PB, Brazil.; MAYARA GABRIELLY GERMANO DE ARAÚJO, Laboratory of Bromatology, Education and Health Centre, Federal University of Campina Grande (UFCG) - Cuité, PB, Brazil.; ROSSANA MARIA FEITOSA DE FIGUEIRÊDO, Center of Technology and Natural Resources, Federal University of Campina Grande (UFCG) - Campina Grande, PB, Brazil.; INÁCIA DOS SANTOS MOREIRA, Center of Technology and Natural Resources, Federal University of Campina Grande (UFCG) - Campina Grande, PB, Brazil.; ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC; KARINA MARIA OLBRICH DOS SANTOS, CTAA; JULIANA KÉSSIA BARBOSA SOARES, Laboratory of Bromatology, Education and Health Centre, Federal University of Campina Grande (UFCG) - Cuité, PB, Brazil.; RITA DE CÁSSIA RAMOS DO EGYPTO QUEIROGA, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba (UFPB) - João Pessoa, PB, Brazil.; MARIA ELIEIDY GOMES DE OLIVEIRA, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba (UFPB) - João Pessoa, PB, Brazil. |
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Título: |
Autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007 improved the techno-functional, physicochemical, and sensory properties of goat milk Greek-style yogurt. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of Dairy Science, v. 105, n. 3, p. 1889-1899, Mar. 2022. |
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DOI: |
10.3168/jds.2021-21110 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: We evaluated the performance of Limosilactobacillus mucosae CNPC007 as an autochthonous adjunct culture in the production of goat milk Greek-style yogurt. The techno-functional, physicochemical, and sensory characteristics of the control yogurt (containing only starter culture, CY) and the probiotic yogurt (with the probiotic strain added, PY) were assessed during 28 d of refrigerated storage. Furthermore, we determined the survival of the strain throughout the gastrointestinal tract under simulated conditions. The PY yogurt had a lower extent of proteolysis index and a higher depth of proteolysis index. These results indicate that the proteolytic enzymes of L. mucosae may have a possible action in PY. The PY formulation exhibited viscosity almost 1.5 times as high as CY over the refrigeration period, probably due to higher production of exopolysaccharides by the probiotic strain, which directly interferes with the microstructure, texture, and viscosity of the product. The PY formulation received higher scores for color, flavor, and global acceptance at 1 d of storage and higher texture scores at 28 d. The counts of L. mucosae remained high (>7 log cfu/g and >8.5 log cfu/g) throughout mouth-ileum digestion and storage, respectively, in PY. The autochthonous adjunct culture of L. mucosae CNPC007 can be used for production of a novel potentially probiotic goat yogurt without negatively affecting the general characteristics of the product quality, adding value associated with maintaining its functional potential. MenosAbstract: We evaluated the performance of Limosilactobacillus mucosae CNPC007 as an autochthonous adjunct culture in the production of goat milk Greek-style yogurt. The techno-functional, physicochemical, and sensory characteristics of the control yogurt (containing only starter culture, CY) and the probiotic yogurt (with the probiotic strain added, PY) were assessed during 28 d of refrigerated storage. Furthermore, we determined the survival of the strain throughout the gastrointestinal tract under simulated conditions. The PY yogurt had a lower extent of proteolysis index and a higher depth of proteolysis index. These results indicate that the proteolytic enzymes of L. mucosae may have a possible action in PY. The PY formulation exhibited viscosity almost 1.5 times as high as CY over the refrigeration period, probably due to higher production of exopolysaccharides by the probiotic strain, which directly interferes with the microstructure, texture, and viscosity of the product. The PY formulation received higher scores for color, flavor, and global acceptance at 1 d of storage and higher texture scores at 28 d. The counts of L. mucosae remained high (>7 log cfu/g and >8.5 log cfu/g) throughout mouth-ileum digestion and storage, respectively, in PY. The autochthonous adjunct culture of L. mucosae CNPC007 can be used for production of a novel potentially probiotic goat yogurt without negatively affecting the general characteristics of the product quality, adding value associa... Mostrar Tudo |
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Palavras-Chave: |
Alimento funcional; Autochthonous; Bactéria lática; Fermented goat milk; Gastrointestinal conditions; Gastrointestinal tract; Probiótico. |
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Thesagro: |
Leite de Cabra; Tecnologia de Alimento. |
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Thesaurus NAL: |
Fermentation; Fermented milk; Food technology; Goat milk; Lactic acid bacteria; Lactobacillus mucosae; Probiotics; Proteolysis; Viscosity; Yogurt. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03082naa a2200493 a 4500
001 2142385
005 2022-04-26
008 2022 bl uuuu u00u1 u #d
024 7 $a10.3168/jds.2021-21110$2DOI
100 1 $aMORAIS, J. L. de
245 $aAutochthonous adjunct culture of Limosilactobacillus mucosae CNPC007 improved the techno-functional, physicochemical, and sensory properties of goat milk Greek-style yogurt.$h[electronic resource]
260 $c2022
520 $aAbstract: We evaluated the performance of Limosilactobacillus mucosae CNPC007 as an autochthonous adjunct culture in the production of goat milk Greek-style yogurt. The techno-functional, physicochemical, and sensory characteristics of the control yogurt (containing only starter culture, CY) and the probiotic yogurt (with the probiotic strain added, PY) were assessed during 28 d of refrigerated storage. Furthermore, we determined the survival of the strain throughout the gastrointestinal tract under simulated conditions. The PY yogurt had a lower extent of proteolysis index and a higher depth of proteolysis index. These results indicate that the proteolytic enzymes of L. mucosae may have a possible action in PY. The PY formulation exhibited viscosity almost 1.5 times as high as CY over the refrigeration period, probably due to higher production of exopolysaccharides by the probiotic strain, which directly interferes with the microstructure, texture, and viscosity of the product. The PY formulation received higher scores for color, flavor, and global acceptance at 1 d of storage and higher texture scores at 28 d. The counts of L. mucosae remained high (>7 log cfu/g and >8.5 log cfu/g) throughout mouth-ileum digestion and storage, respectively, in PY. The autochthonous adjunct culture of L. mucosae CNPC007 can be used for production of a novel potentially probiotic goat yogurt without negatively affecting the general characteristics of the product quality, adding value associated with maintaining its functional potential.
650 $aFermentation
650 $aFermented milk
650 $aFood technology
650 $aGoat milk
650 $aLactic acid bacteria
650 $aLactobacillus mucosae
650 $aProbiotics
650 $aProteolysis
650 $aViscosity
650 $aYogurt
650 $aLeite de Cabra
650 $aTecnologia de Alimento
653 $aAlimento funcional
653 $aAutochthonous
653 $aBactéria lática
653 $aFermented goat milk
653 $aGastrointestinal conditions
653 $aGastrointestinal tract
653 $aProbiótico
700 1 $aGARCIA, E. F.
700 1 $aVIERA, V. B.
700 1 $aPONTES, E. D. S.
700 1 $aARAÚJO, M. G. G. de
700 1 $aFIGUEIRÊDO, R. M. G. de
700 1 $aMOREIRA, I. dos S.
700 1 $aEGITO, A. S. do
700 1 $aSANTOS, K. M. O. dos
700 1 $aSOARES, J. K. B.
700 1 $aQUEIROGA, R. de C. R. do E.
700 1 $aOLIVEIRA, M. E. G. de
773 $tJournal of Dairy Science$gv. 105, n. 3, p. 1889-1899, Mar. 2022.
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Embrapa Caprinos e Ovinos (CNPC) |
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