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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
30/07/2026 |
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Data da última atualização: |
30/07/2026 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVA, M. O. M. da; SANTOS, V. do N.; SILVA, A. P. A. da; ROCHA, B. P.; DANTAS, G. C.; FLORÊNCIO, I. M.; PEREIRA, E. V. dos S.; GALDINO, I. K. C. P. de O.; FLORENTINO, L. R.; BARCELOS, S. C. de; SANTOS, K. M. O. dos; EGITO, A. S. do; BURITI, F. C. A. |
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Afiliação: |
MIQUEAS OLIVEIRA MORAIS DA SILVA, UNIVERSIDADE ESTADUAL DA PARAÍBA; VANDERLANIA DO NASCIMENTO SANTOS, UNIVERSIDADE ESTADUAL DA PARAÍBA; ANA PAULA ALBUQUERQUE DA SILVA, UNIVERSIDADE ESTADUAL DA PARAÍBA; BEATRIZ PATRÍCIO ROCHA, UNIVERSIDADE ESTADUAL DA PARAÍBA; GIORDANNI CABRAL DANTAS, UNIVERSIDADE ESTADUAL DA PARAÍBA; ISANNA MENEZES FLORÊNCIO, UNIVERSIDADE ESTADUAL DA PARAÍBA; ELAINY VIRGÍNIA DOS SANTOS PEREIRA, UNIVERSIDADE ESTADUAL DA PARAÍBA; ISADORA KALINE CAMELO PIRES DE OLIVEIRA GALDINO, UNIVERSIDADE ESTADUAL DA PARAÍB; LIANE ROLIM FLORENTINO, UNIVERSIDADE ESTADUAL DA PARAÍBA; SAMUEL CARNEIRO DE BARCELOS, UNIVERSIDADE ESTADUAL DO CEARÁ; KARINA MARIA OLBRICH DOS SANTOS, CTAA; ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC; FLÁVIA CAROLINA ALONSO BURITI, UNIVERSIDADE ESTADUAL DA PARAÍBA. |
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Título: |
Evaluation of Lactiplantibacillus plantarum CNPC001 in co-culture with Streptococcus thermophilus QGE on microbial sanitary indicators in fermented raw goat milk. |
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Ano de publicação: |
2026 |
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Fonte/Imprenta: |
Microorganisms, v. 14, n. 4, article 799, Apr. 2026. |
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DOI: |
https://doi.org/10.3390/microorganisms14040799 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: The antimicrobial potential of the strain Lactiplantibacillus plantarum CNPC001 in fermented raw goat milk against contamination indicators (Escherichia coli, Staphylococcus spp., Salmonella spp., as well as yeasts and molds) was assessed. To do this, two distinct treatments were produced in triplicate in raw goat milk, one only with the starter Streptococcus thermophilus QGE (T1) and the other with the starter and Lp. plantarum CNPC001 in co-culture (T2). The main bio-preservative effect of Lp. plantarum CNPC001 in co-culture with S. thermophilus was verified against E. coli and Staphylococcus spp., in which E. coli was completely inhibited at the end of fermentation and Staphylococcus spp. remained below the method threshold (<2.00 log CFU/g) from the 14th day up to the end of storage. For Salmonella spp., a significant difference between the fermented milks was verified at the end of fermentation process, in which the absence of this microorganism was only verified in the T2. No significant differences between the T1 and T2 were verified for yeast and molds. The viability of Lp. plantarum remained above 7 log CFU g−1 for 28 days of storage. Therefore Lp. plantarum CNPC001 in co-culture with S. thermophilus QGE was able to demonstrate a bio-preservative effect in fermented raw goat milk, inhibiting the growth of E. coli, S. aureus, and Salmonella spp. |
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Palavras-Chave: |
Bioconservação; Biopreservação; Biopreservative effect; Goat dairy product; Lactiplantibacillus plantarum CNPC001; Native culture. |
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Thesagro: |
Ácido Lático; Bactéria; Fermentação Lática; Fermento Lático; Produto Derivado do Leite. |
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Thesaurus Nal: |
Biopreservatives; Dairy products; Food biopreservatives; Food technology; Goat milk; Lactic acid bacteria; Probiotics; Raw milk. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02980naa a2200505 a 4500
001 2188769
005 2026-07-30
008 2026 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/microorganisms14040799$2DOI
100 1 $aSILVA, M. O. M. da
245 $aEvaluation of Lactiplantibacillus plantarum CNPC001 in co-culture with Streptococcus thermophilus QGE on microbial sanitary indicators in fermented raw goat milk.$h[electronic resource]
260 $c2026
520 $aAbstract: The antimicrobial potential of the strain Lactiplantibacillus plantarum CNPC001 in fermented raw goat milk against contamination indicators (Escherichia coli, Staphylococcus spp., Salmonella spp., as well as yeasts and molds) was assessed. To do this, two distinct treatments were produced in triplicate in raw goat milk, one only with the starter Streptococcus thermophilus QGE (T1) and the other with the starter and Lp. plantarum CNPC001 in co-culture (T2). The main bio-preservative effect of Lp. plantarum CNPC001 in co-culture with S. thermophilus was verified against E. coli and Staphylococcus spp., in which E. coli was completely inhibited at the end of fermentation and Staphylococcus spp. remained below the method threshold (<2.00 log CFU/g) from the 14th day up to the end of storage. For Salmonella spp., a significant difference between the fermented milks was verified at the end of fermentation process, in which the absence of this microorganism was only verified in the T2. No significant differences between the T1 and T2 were verified for yeast and molds. The viability of Lp. plantarum remained above 7 log CFU g−1 for 28 days of storage. Therefore Lp. plantarum CNPC001 in co-culture with S. thermophilus QGE was able to demonstrate a bio-preservative effect in fermented raw goat milk, inhibiting the growth of E. coli, S. aureus, and Salmonella spp.
650 $aBiopreservatives
650 $aDairy products
650 $aFood biopreservatives
650 $aFood technology
650 $aGoat milk
650 $aLactic acid bacteria
650 $aProbiotics
650 $aRaw milk
650 $aÁcido Lático
650 $aBactéria
650 $aFermentação Lática
650 $aFermento Lático
650 $aProduto Derivado do Leite
653 $aBioconservação
653 $aBiopreservação
653 $aBiopreservative effect
653 $aGoat dairy product
653 $aLactiplantibacillus plantarum CNPC001
653 $aNative culture
700 1 $aSANTOS, V. do N.
700 1 $aSILVA, A. P. A. da
700 1 $aROCHA, B. P.
700 1 $aDANTAS, G. C.
700 1 $aFLORÊNCIO, I. M.
700 1 $aPEREIRA, E. V. dos S.
700 1 $aGALDINO, I. K. C. P. de O.
700 1 $aFLORENTINO, L. R.
700 1 $aBARCELOS, S. C. de
700 1 $aSANTOS, K. M. O. dos
700 1 $aEGITO, A. S. do
700 1 $aBURITI, F. C. A.
773 $tMicroorganisms$gv. 14, n. 4, article 799, Apr. 2026.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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