01587naa a2200241 a 450000100080000000500110000800800410001902400330006010000180009324501690011126000090028052007920028965300250108165300200110665300240112665300130115070000230116370000220118670000250120870000250123370000180125877300690127621131572019-10-21       2019    bl uuuu     u00u1 u    #d7 a10.1111/1471-0307.126212DOI1 aSANTOS, W. M.  aProteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co-culture with commercial probiotic lactobacillus strains.h[electronic resource]  c2019  aReconstituted goat whey was fermented with the starter Streptococcus thermophilus TA-40 in coculture with four probiotic adjuncts (independent treatments): Lactobacillus casei BGP93 (T1), Lactobacillus paracasei BGP1 (T2), Lb. paracasei LPC37 (T3) and Lactobacillus rhamnosus LR32 (T4). Lactobacillus populations were higher than 7 log cfu/mL after fermentation and storage. Proteolysis increased significantly (P &lt 0.05) during fermentation in all trials. Relative amount of low-molecular-weight protein fractions (&lt6.5 kDa) increased in goat whey trials with T1, T3 and T4 during fermentation and storage. The goat whey powder was considered a potential substrate for starter and probiotic cultures, which raised the opportunities to upgrade this by-product into a functional food.  aBy-product upgrading  aFunctional food  aGoat dairy products  aSDS-PAGE1 aNOBRE, M. S. de C.1 aCAVALCANTI, M. T.1 aSANTOS, K. M. O. dos1 aFIGUEIREDO, H. O. S.1 aBURITI, F. C.  tInternational Journal of Dairy Technologygv. 70, p. 1-10, 2019.