Data/hora: 23/06/2024 07:32:15

Biblioteca(s): 	Embrapa Caprinos e Ovinos.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	A - 1	
Data corrente: 	23/06/2015	
Data da última atualização: 	12/05/2022	
Autoria: 	ROLIM, F. R. L.; SANTOS, K. M. O. dos; BARCELOS, S. C. de; EGITO, A. S. do; RIBEIRO, T. S.; CONCEIÇÃO, M. L. da; MAGNANI, M.; OLIVEIRA, M. E. G. de; QUEIROGA, R. de C. R. do E.	
Afiliação: 	Fernanda Rodrigues Leite Rolim, Pos Graduação - Universidade Federal da Paraíba (UFPB) - Joãao Pessoa, PB, Brazil; KARINA MARIA OLBRICH DOS SANTOS, CTAA; Samuel Carneiro de Barcelos; ANTONIO SILVIO DO EGITO, CNPC; Thais Santana Ribeiro, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil; Maria Lúcia da Conceição, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil; Marciane Magnani, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil; Maria Elieidy Gomes de Oliveira, Unidade Academica de Saúde, Centro de Educação e Saúde, Universidade Federal de Campina Grande - Cuite, Brazil; Rita de Cassia Ramos do Egypto Queiroga, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil.	
Título: 	Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese.	
Ano de publicação: 	2015	
Fonte/Imprenta: 	LWT - Food Science and Technology, v. 63, n. 2, p. 807-813, Oct. 2015.	
Idioma: 	Inglês	
Conteúdo: 	Abstract: This study evaluated the viability of Lactobacillus rhamnosus EM1107 incorporated in semi-hard goat cheese (Coalho) when exposed to simulated gastrointestinal conditions, as well as the inhibitory effects of this strain against pathogenic bacteria in goat Coalho cheese during refrigerated storage. After in vitro digestion, no change in viable cell count of L. rhamnosus (6.75 log CFU/g) was observed compared with the count before simulation (6.53 log CFU/g). Against Staphylococcus aureus, L. rhamnosus exhibited inhibition rates of 1.55%, 1.7% and 21.66% at 7, 14 and 21 days of storage, respectively. Furthermore, against Salmonella Enteritidis, the inhibition rates were 4.36%, 5.33% and 5.51% at 7, 14 and 21 days of storage, respectively and against Listeria monocytogenes, the inhibition rates were 2.62%, 1.57% and 10.23% at 7, 14 and 21 days of storage, respectively. Against Escherichia coli, L. rhamnosus showed inhibition rate of 7.98% at 7 days of storage and no inhibitory effects at 14 and 21 days. The results indicate that goat Coalho cheese has a protective effect on the viability of L. rhamnosus EM1107 during artificial digestion. In addition, this strain could be used as a protective culture to delay the growth of pathogenic bacteria, particularly S. aureus and L. monocytogenes.	
Palavras-Chave: 	Low-ripened cheese; Milk byproducts; Queijo Coalho; Queijo de leite de cabra.	
Thesagro: 	Caprino; Leite de cabra; Produto derivado do leite; Tecnologia de alimento.	
Thesaurus Nal: 	Food technology; Goat cheese; Health foods; Lactic acid bacteria; Lactobacillus rhamnosus; Probiotics.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/125722/1/CNPC-2015-Survival.pdf	
Registro original: 	Embrapa Caprinos e Ovinos (CNPC)	
Exemplares: 	CNPC - (28777-1) - UPC - AP - DD -  -  -  - DIS