Data/hora: 16/06/2024 23:44:47

Biblioteca(s): 	Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos.	
Data corrente: 	24/08/2020	
Data da última atualização: 	19/10/2023	
Autoria: 	GALDINO, I. K. C. P. de O.; OLIVEIRA, M. M.; OLIVEIRA, A. T.; SILVA, G. M. da; OLIVEIRA, T. A. de; SANTOS, K. M. O. dos; EGITO, A. S. do; BURITI, F. C. A.	
Afiliação: 	ISADORA KALINE CAMELO PIRES DE OLIVEIRA GALDINO, Universidade Estadual da Paraíba; MÁRCIA MUNIZ OLIVEIRA, Universidade Estadual da Paraíba; ARYANNE TEIXEIRA OLIVEIRA, Universidade Estadual da Paraíba; GABRIEL MONTEIRO DA SILVA, Universidade Estadual da Paraíba; TIAGO ALMEIDA DE OLIVEIRA, Universidade Estadual da Paraíba; KARINA MARIA OLBRICH DOS SANTOS, CTAA; ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC; FLÁVIA CAROLINA ALONSO BURITI, Universidade Estadual da Paraíba.	
Título: 	Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions.	
Ano de publicação: 	2021	
Fonte/Imprenta: 	LWT - Food Science and Technology, v. 135, 109905, 2021.	
DOI: 	https://doi.org/10.1016/j.lwt.2020.109905	
Idioma: 	Inglês	
Conteúdo: 	Abstract: In this study, goat fermented milk trials were prepared with six potentially probiotic autochthonous cultures - Lactobacillus rhamnosus EM1107, Lactobacillus plantarum (CNPC001, CNPC002, CNPC003 and CNPC004) and Lactobacillus mucosae CNPC007 - in the presence and absence of a starter culture (Streptococcus thermophilus, ST) and in the presence and absence of inulin (IN) or oligofructose (FOS), consisting of 36 trials. The fermented milk without the starter culture only achieved a lactic acid content above 0.6 g/100 g after 24 h, thus requiring the presence of ST culture for a faster acidification. After the fermentation, three trials with the best fermentative performance and visual firmness (EM1107 + ST + IN, CNPC003 + ST + IN and CNPC007 + ST + IN) were exposed to simulated conditions of the gastrointestinal tract (GIT) in vitro. All fermented milk, with Lactobacillus spp. population above 6 log CFU/g before GIT simulation, showed the highest viability losses in the gastric step. In fermented milk with Streptococcus thermophilus plus inulin, L. rhamnosus and L. mucosae performed well in the GIT assay, achieving a viability between 6.50 - 7.24 and 6.50 - 7.60 log CFU/g in the enteric stage, respectively. Therefore, the combination of EM1107 or CNPC007 strains with S. thermophilus and inulin is promising in the production of goat dairy products.	
Palavras-Chave: 	Alimentos funcionais; Fermented goat milk; In vitro gastrointestinal resistance; Lactobacillus spp; Potencial probiótico; Prebiotic; Probiotic potential; Probiótico; Produtos probióticos.	
Thesagro: 	Alimento Fermentado; Caprino; Leite de Cabra; Nutrição Humana.	
Thesaurus Nal: 	Coculture; Fermented foods; Food and Human Nutrition; Food technology; Functional foods; Functional properties; Goat milk; Health foods; Inulin; Lactic acid; Lactic acid bacteria; Lactobacillus casei; Lactobacillus plantarum; Lactobacillus rhamnosus; Prebiotics; Strains; Streptococcus thermophilus; Viability.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/215759/1/1-s2.0-S002364382030894X-main2.pdf	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15006-2) - UPC - AP - DD -  -  -  - DIS
CNPC - (39876-1) - UPC - AP - DD -  -  -  - DIS