Data/hora: 23/06/2024 02:32:34

Biblioteca(s): 	Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos.	
Data corrente: 	16/10/2019	
Data da última atualização: 	21/10/2019	
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	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (14728-1) - UPC - AP - DD -  -  -  - DIS