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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. |
Data corrente: |
11/12/2023 |
Data da última atualização: |
22/01/2024 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
GALDINO, I. K. C. P. DE O.; ANDRADE, O. W.; DINIZ, J. B.; FEITOSA, R. L.; FERREIRA, L. C. N.; DANTAS, G. C.; CAMPELO, J. P. O.; ALVES, H. S.; SANTOS, M. L. S.; SANTOS, K. M. O. dos; BURITI, F. C. A.; CARDARELLI, H. R. |
Afiliação: |
ISADORA KALINE CAMELO PIRES DE OLIVEIRA GALDINO, UFPB; O. W. ANDRADE, UEPB; J. B. DINIZ, UFPB; R. L. FEITOSA, UEPB; L. C. N. FERREIRA, UEPB; G. C. DANTAS, UEPB; J. P. O. CAMPELO, UEPB; H. S. ALVES, UEPB; M. L. S. SANTOS, UEPB; KARINA MARIA OLBRICH DOS SANTOS, CTAA; F. C. A. BURITI, UEPB; H. R. CARDARLLI, UEPB. |
Título: |
Viability of the potentially probiotic indigenous culture Lactiplantibacillus plantarum CNPC003 in co-culture withIN Streptococcus thermophilus in fermented goat milk with jaboticaba peel. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. |
Idioma: |
Inglês |
Notas: |
SLACAN; Pôster 68024. |
Conteúdo: |
Tropical fruits are able to contribute to the protection, viability maintenance and improvement of the survival of probiotic bacteria, thus extending the health benefits to the consumer. The peels and seeds of jaboticaba represent around 50% of the total weight of the fruit. The peels, in particular, contain non-digestible carbohydrates that could exert a potentially prebiotic activity. In this sense, the objective of this study was to evaluate the influence of storage time on the viability of the commercial starter culture Streptococcus thermophilus QGE and a native culture with probiotic potential Lactiplantibacillus plantarum CNPC003, added in co-culture in fermented goat milk added with peel of jaboticaba. Fermentation was carried out for 6 h (37 °C) after heat treatment and cooling of the milk, which was added from the cultures and the pasteurized jaboticaba peel. The viability of L. plantarum, on De Man, Rogosa and Sharpe (MRS) agar with pH 5.4, and S. thermophilus, on M17 agar with lactose, was determined on days 1 (D1) and 28 (D28) after fermentation. The results were subjected to non-parametric analysis of variance with the Wilcoxon test to verify whether there was a significant effect of storage on the population of these microorganisms. There were no significant differences (p>0.05) for the population of L. plantarum, which presented an average of 8.42 Log CFU/mL (D1) and 8.59 Log CFU/mL (D7), nor for S. thermophilus which also remained significantly stable (p>0.05), with 8.56 Log CFU/mL (D1) and 8.57 Log CFU/mL (D7). Therefore, it is possible to state that there was no negative interference from storage time on the population of lactic acid bacteria present in the fermented goat milk with jaboticaba peel. Moreover, these cultures, together with these ingredients (jaboticaba peel and goat milk), may contribute beneficially to consumer’s health. MenosTropical fruits are able to contribute to the protection, viability maintenance and improvement of the survival of probiotic bacteria, thus extending the health benefits to the consumer. The peels and seeds of jaboticaba represent around 50% of the total weight of the fruit. The peels, in particular, contain non-digestible carbohydrates that could exert a potentially prebiotic activity. In this sense, the objective of this study was to evaluate the influence of storage time on the viability of the commercial starter culture Streptococcus thermophilus QGE and a native culture with probiotic potential Lactiplantibacillus plantarum CNPC003, added in co-culture in fermented goat milk added with peel of jaboticaba. Fermentation was carried out for 6 h (37 °C) after heat treatment and cooling of the milk, which was added from the cultures and the pasteurized jaboticaba peel. The viability of L. plantarum, on De Man, Rogosa and Sharpe (MRS) agar with pH 5.4, and S. thermophilus, on M17 agar with lactose, was determined on days 1 (D1) and 28 (D28) after fermentation. The results were subjected to non-parametric analysis of variance with the Wilcoxon test to verify whether there was a significant effect of storage on the population of these microorganisms. There were no significant differences (p>0.05) for the population of L. plantarum, which presented an average of 8.42 Log CFU/mL (D1) and 8.59 Log CFU/mL (D7), nor for S. thermophilus which also remained significantly stable (p>0.0... Mostrar Tudo |
Palavras-Chave: |
Lactiplantibacillus plantarum. |
Thesaurus Nal: |
Goat milk; Lactic acid bacteria. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 03068nam a2200289 a 4500 001 2159444 005 2024-01-22 008 2023 bl uuuu u00u1 u #d 100 1 $aGALDINO, I. K. C. P. DE O. 245 $aViability of the potentially probiotic indigenous culture Lactiplantibacillus plantarum CNPC003 in co-culture withIN Streptococcus thermophilus in fermented goat milk with jaboticaba peel.$h[electronic resource] 260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá$c2023 500 $aSLACAN; Pôster 68024. 520 $aTropical fruits are able to contribute to the protection, viability maintenance and improvement of the survival of probiotic bacteria, thus extending the health benefits to the consumer. The peels and seeds of jaboticaba represent around 50% of the total weight of the fruit. The peels, in particular, contain non-digestible carbohydrates that could exert a potentially prebiotic activity. In this sense, the objective of this study was to evaluate the influence of storage time on the viability of the commercial starter culture Streptococcus thermophilus QGE and a native culture with probiotic potential Lactiplantibacillus plantarum CNPC003, added in co-culture in fermented goat milk added with peel of jaboticaba. Fermentation was carried out for 6 h (37 °C) after heat treatment and cooling of the milk, which was added from the cultures and the pasteurized jaboticaba peel. The viability of L. plantarum, on De Man, Rogosa and Sharpe (MRS) agar with pH 5.4, and S. thermophilus, on M17 agar with lactose, was determined on days 1 (D1) and 28 (D28) after fermentation. The results were subjected to non-parametric analysis of variance with the Wilcoxon test to verify whether there was a significant effect of storage on the population of these microorganisms. There were no significant differences (p>0.05) for the population of L. plantarum, which presented an average of 8.42 Log CFU/mL (D1) and 8.59 Log CFU/mL (D7), nor for S. thermophilus which also remained significantly stable (p>0.05), with 8.56 Log CFU/mL (D1) and 8.57 Log CFU/mL (D7). Therefore, it is possible to state that there was no negative interference from storage time on the population of lactic acid bacteria present in the fermented goat milk with jaboticaba peel. Moreover, these cultures, together with these ingredients (jaboticaba peel and goat milk), may contribute beneficially to consumer’s health. 650 $aGoat milk 650 $aLactic acid bacteria 653 $aLactiplantibacillus plantarum 700 1 $aANDRADE, O. W. 700 1 $aDINIZ, J. B. 700 1 $aFEITOSA, R. L. 700 1 $aFERREIRA, L. C. N. 700 1 $aDANTAS, G. C. 700 1 $aCAMPELO, J. P. O. 700 1 $aALVES, H. S. 700 1 $aSANTOS, M. L. S. 700 1 $aSANTOS, K. M. O. dos 700 1 $aBURITI, F. C. A. 700 1 $aCARDARELLI, H. R.
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Embrapa Agroindústria de Alimentos (CTAA) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Gado de Corte. Para informações adicionais entre em contato com cnpgc.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Gado de Corte. |
Data corrente: |
15/01/2008 |
Data da última atualização: |
09/10/2008 |
Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
Circulação/Nível: |
-- - -- |
Autoria: |
FELISMINO, M. F.; SILVA, N. da; PAGLIARINI, M. S.; VALLE, C. B. do. |
Afiliação: |
Mariana Ferrari Felismino, UEM; Neide da Silva, UEM; Maria Suely Pagliarini, UEM; Cacilda Borges do Valle, CNPGC. |
Título: |
Mitotic behavior in root tips in Brachiaria genotypes with meiotic chromosome elimination during microsporogenesis. |
Ano de publicação: |
2007 |
Fonte/Imprenta: |
In: SIMPÓSIO INTERNACIONAL SOBRE MELHORAMENTO DE FORRAGEIRAS, 2007, Campo Grande, MS. Palestras_resumos [do]... Campo Grande, MS: Embrapa Gado de Corte, 2007. |
Páginas: |
3 p. |
Descrição Física: |
1 CD-ROM. |
Idioma: |
Inglês |
Palavras-Chave: |
Braquiária; Brasil; Campo Grande; Feed crops; Feed grasses; Mato Grosso do Sul. |
Thesagro: |
Brachiaria; Citogenética Vegetal; Gramínea Forrageira; Melhoramento Genético Vegetal; Planta Forrageira. |
Thesaurus NAL: |
Brazil; cytogenetics; plant breeding. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01048naa a2200325 a 4500 001 1326164 005 2008-10-09 008 2007 bl uuuu u00u1 u #d 100 1 $aFELISMINO, M. F. 245 $aMitotic behavior in root tips in Brachiaria genotypes with meiotic chromosome elimination during microsporogenesis. 260 $c2007 300 $a3 p.$c1 CD-ROM. 650 $aBrazil 650 $acytogenetics 650 $aplant breeding 650 $aBrachiaria 650 $aCitogenética Vegetal 650 $aGramínea Forrageira 650 $aMelhoramento Genético Vegetal 650 $aPlanta Forrageira 653 $aBraquiária 653 $aBrasil 653 $aCampo Grande 653 $aFeed crops 653 $aFeed grasses 653 $aMato Grosso do Sul 700 1 $aSILVA, N. da 700 1 $aPAGLIARINI, M. S. 700 1 $aVALLE, C. B. do 773 $tIn: SIMPÓSIO INTERNACIONAL SOBRE MELHORAMENTO DE FORRAGEIRAS, 2007, Campo Grande, MS. Palestras_resumos [do]... Campo Grande, MS: Embrapa Gado de Corte, 2007.
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