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Registros recuperados : 3 | |
2. | | SANTOS, W. M. DOS; GOMES, A. C. G.; NOBRE, M. S. DE C.; PEREIRA, A. M. DE S.; PEREIRA, E. V. DOS S.; SANTOS, K. M. O. dos; FLORENTINO, E. R.; BURITI, F. C. A. Goat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components. International Dairy Journal, v.137, e 105515, 2023. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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3. | | PEREIRA, A. M. de S.; FARIAS, D. R. B. de; QUEIROZ, B. B. de; NOBRE, M. S. de C.; CAVALCANTI, M. T.; FIGUEIREDO, H. O. S.; SANTOS, K. M. O. dos; MEDEIROS, A. C. D.; FLORENTINO, E. R.; BURITI, F. C. A. Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder. Probiotics and Antimicrobial Proteins, v. 11, p. 273-282, 2019. Published online: 5 December 2017. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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Registros recuperados : 3 | |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos. |
Data corrente: |
16/10/2019 |
Data da última atualização: |
21/10/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
SANTOS, W. M.; NOBRE, M. S. de C.; CAVALCANTI, M. T.; SANTOS, K. M. O. dos; FIGUEIREDO, H. O. S.; BURITI, F. C. |
Afiliação: |
Widson Michael Santos, UEPB; Michelangela Suelleny de Caldas Nobre, UEPB; UFPE; Mônica Tejo Cavalcanti, UFCG; KARINA MARIA OLBRICH DOS SANTOS, CTAA; HEVILA OLIVEIRA SALLES FIGUEIREDO, CNPC; Flávia Carolina Buriti, UEPB. |
Título: |
Proteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co-culture with commercial probiotic lactobacillus strains. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
International Journal of Dairy Technology, v. 70, p. 1-10, 2019. |
DOI: |
10.1111/1471-0307.12621 |
Idioma: |
Inglês |
Conteúdo: |
Reconstituted 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 < 0.05) during fermentation in all trials. Relative amount of low-molecular-weight protein fractions (<6.5 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. |
Palavras-Chave: |
By-product upgrading; Functional food; Goat dairy products; SDS-PAGE. |
Categoria do assunto: |
-- L Ciência Animal e Produtos de Origem Animal |
Marc: |
LEADER 01587naa a2200241 a 4500 001 2113157 005 2019-10-21 008 2019 bl uuuu u00u1 u #d 024 7 $a10.1111/1471-0307.12621$2DOI 100 1 $aSANTOS, W. M. 245 $aProteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co-culture with commercial probiotic lactobacillus strains.$h[electronic resource] 260 $c2019 520 $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 < 0.05) during fermentation in all trials. Relative amount of low-molecular-weight protein fractions (<6.5 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. 653 $aBy-product upgrading 653 $aFunctional food 653 $aGoat dairy products 653 $aSDS-PAGE 700 1 $aNOBRE, M. S. de C. 700 1 $aCAVALCANTI, M. T. 700 1 $aSANTOS, K. M. O. dos 700 1 $aFIGUEIREDO, H. O. S. 700 1 $aBURITI, F. C. 773 $tInternational Journal of Dairy Technology$gv. 70, p. 1-10, 2019.
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Embrapa Agroindústria de Alimentos (CTAA) |
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