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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
11/12/2023 |
Data da última atualização: |
22/01/2024 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
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. |
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. |
Título: |
Viability of the potentially probiotic indigenous culture Lactiplantibacillus plantarum CNPC003 in co-culture withIN Streptococcus thermophilus in fermented goat milk with jaboticaba peel. |
Ano de publicação: |
2023 |
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. |
Idioma: |
Inglês |
Notas: |
SLACAN; Pôster 68024. |
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 |
Palavras-Chave: |
Lactiplantibacillus plantarum. |
Thesaurus Nal: |
Goat milk; Lactic acid bacteria. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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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Biblioteca(s): |
Embrapa Florestas. |
Data corrente: |
22/10/2004 |
Data da última atualização: |
06/06/2014 |
Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
Autoria: |
RODIGHERI, H. R.; GOMES, N. S. B.; AUER, C. G. |
Afiliação: |
Auer e Rodigheri, pesquisadores da Embrapa Florestas. |
Título: |
Avaliação ambiental, econômica e social dos danos causados pela armilariose em plantios de pinus no Sul do Brasil. |
Ano de publicação: |
2005 |
Fonte/Imprenta: |
In: SEMINÁRIO SOBRE A ARMILARIOSE EM PÍNUS NO BRASIL, 1., 2005, Colombo. Memórias. Colombo: Embrapa Florestas, 2005. |
Páginas: |
p. 65-73. |
Série: |
(Embrapa Florestas. Documentos, 108). |
Idioma: |
Português |
Palavras-Chave: |
Armilariose; Avaliação. |
Thesagro: |
Doença; Podridão; Raiz. |
Thesaurus NAL: |
Armillaria; Pinus. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/103279/1/AvaliacaoAmbiental0001.pdf
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Marc: |
LEADER 00740nam a2200229 a 4500 001 1309682 005 2014-06-06 008 2005 bl uuuu u00u1 u #d 100 1 $aRODIGHERI, H. R. 245 $aAvaliação ambiental, econômica e social dos danos causados pela armilariose em plantios de pinus no Sul do Brasil. 260 $aIn: SEMINÁRIO SOBRE A ARMILARIOSE EM PÍNUS NO BRASIL, 1., 2005, Colombo. Memórias. Colombo: Embrapa Florestas$c2005 300 $ap. 65-73. 490 $a(Embrapa Florestas. Documentos, 108). 650 $aArmillaria 650 $aPinus 650 $aDoença 650 $aPodridão 650 $aRaiz 653 $aArmilariose 653 $aAvaliação 700 1 $aGOMES, N. S. B. 700 1 $aAUER, C. G.
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Embrapa Florestas (CNPF) |
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