Data/hora: 30/05/2024 02:38:19

Biblioteca(s): 	Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	A - 1	
Data corrente: 	26/04/2022	
Data da última atualização: 	26/04/2022	
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.	
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.	
Título: 	Autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007 improved the techno-functional, physicochemical, and sensory properties of goat milk Greek-style yogurt.	
Ano de publicação: 	2022	
Fonte/Imprenta: 	Journal of Dairy Science, v. 105, n. 3, p. 1889-1899, Mar. 2022.	
DOI: 	10.3168/jds.2021-21110	
Idioma: 	Inglês	
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.	
Palavras-Chave: 	Alimento funcional; Autochthonous; Bactéria lática; Fermented goat milk; Gastrointestinal conditions; Gastrointestinal tract; Probiótico.	
Thesagro: 	Leite de Cabra; Tecnologia de Alimento.	
Thesaurus Nal: 	Fermentation; Fermented milk; Food technology; Goat milk; Lactic acid bacteria; Lactobacillus mucosae; Probiotics; Proteolysis; Viscosity; Yogurt.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Caprinos e Ovinos (CNPC)	
Exemplares: 	CNPC - (40266-1) - UPC - AP - DD -  -  -  - DIS