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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos. |
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Data corrente: |
25/10/2024 |
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Data da última atualização: |
25/10/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BARCELOS, S. C. de; SALLES, H. O.; TEIXEIRA-SÁ, D. M. A.; GALDINO, I. K. C. P. de O.; BURITI, F. C. A.; SANTOS, K. M. O. dos; EGITO, A. S. do. |
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Afiliação: |
SAMUEL CARNEIRO DE BARCELOS, UNIVERSIDADE ESTADUAL DO CEARÁ; REDE NORDESTE DE BIOTECNOLOGIA; HEVILA OLIVEIRA SALLES FIGUEIREDO, CNPC; DANIELE MARIA ALVES TEIXEIRA-SÁ, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO CEARÁ; ISADORA KALINE CAMELO PIRES DE OLIVEIRA GALDINO, UNIVERSIDADE ESTADUAL DA PARAÍBA; FLÁVIA CAROLINA ALONSO BURITI, UNIVERSIDADE ESTADUAL DA PARAÍBA; KARINA MARIA OLBRICH DOS SANTOS, CTAA; ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC. |
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Título: |
Effects of adding autochthonous Lacticaseibacillus paracasei culture on the characteristics of Minas Frescal goat cheese and its survival under simulated gastrointestinal conditions. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
International Dairy Journal, v. 160, article106096, Jan. 2025. |
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DOI: |
https://doi.org/10.1016/j.idairyj.2024.106096 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: A freeze-dried lactic acid culture was prepared with an autochthonous strain of Lacticaseibacillus paracasei TRA061676 (Lp-TRA061676), cultivated in skimmed goat milk and its technological suitability in the production of Minas Frescal Goat Cheese (MFGC) was investigated. The viability of the freeze-dried culture was greater than 8.92 Log CFU g−1 during 360 days of storage at −22 °C. Lp-TRA061676 incorporated into MFGC showed remarkable survival, with populations of 9.65 Log CFU g−1 and a survival rate under in vitro gastrointestinal tract conditions of 96.90% for 28 days at 4 °C. Lp-TRA061676 did not modify the proximate composition of MFGC, but it affected the physicochemical characteristics and instrumental color, and improved the product's texture. These results demonstrate the suitability of Lp-TRA061676 for producing MFGC and the potential of this cheese to be used as an effective matrix to protect the strain from gastrointestinal conditions. |
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Palavras-Chave: |
Alimento funcional; Autochthonous culture; Freeze-dried autochthonous strain; In vitro gastrointestinal resistance; Queijo de cabra. |
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Thesagro: |
Caprino; Produto Derivado do Leite; Queijo; Segurança Alimentar; Tecnologia de Alimento. |
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Thesaurus Nal: |
Cheeses; Food safety; Food technology; Freeze drying; Goat cheese; Probiotics. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02299naa a2200397 a 4500
001 2168494
005 2024-10-25
008 2025 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.idairyj.2024.106096$2DOI
100 1 $aBARCELOS, S. C. de
245 $aEffects of adding autochthonous Lacticaseibacillus paracasei culture on the characteristics of Minas Frescal goat cheese and its survival under simulated gastrointestinal conditions.$h[electronic resource]
260 $c2025
520 $aAbstract: A freeze-dried lactic acid culture was prepared with an autochthonous strain of Lacticaseibacillus paracasei TRA061676 (Lp-TRA061676), cultivated in skimmed goat milk and its technological suitability in the production of Minas Frescal Goat Cheese (MFGC) was investigated. The viability of the freeze-dried culture was greater than 8.92 Log CFU g−1 during 360 days of storage at −22 °C. Lp-TRA061676 incorporated into MFGC showed remarkable survival, with populations of 9.65 Log CFU g−1 and a survival rate under in vitro gastrointestinal tract conditions of 96.90% for 28 days at 4 °C. Lp-TRA061676 did not modify the proximate composition of MFGC, but it affected the physicochemical characteristics and instrumental color, and improved the product's texture. These results demonstrate the suitability of Lp-TRA061676 for producing MFGC and the potential of this cheese to be used as an effective matrix to protect the strain from gastrointestinal conditions.
650 $aCheeses
650 $aFood safety
650 $aFood technology
650 $aFreeze drying
650 $aGoat cheese
650 $aProbiotics
650 $aCaprino
650 $aProduto Derivado do Leite
650 $aQueijo
650 $aSegurança Alimentar
650 $aTecnologia de Alimento
653 $aAlimento funcional
653 $aAutochthonous culture
653 $aFreeze-dried autochthonous strain
653 $aIn vitro gastrointestinal resistance
653 $aQueijo de cabra
700 1 $aSALLES, H. O.
700 1 $aTEIXEIRA-SÁ, D. M. A.
700 1 $aGALDINO, I. K. C. P. de O.
700 1 $aBURITI, F. C. A.
700 1 $aSANTOS, K. M. O. dos
700 1 $aEGITO, A. S. do
773 $tInternational Dairy Journal$gv. 160, article106096, Jan. 2025.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
