03082naa a2200493 a 450000100080000000500110000800800410001902400320006010000210009224502010011326000090031452015540032365000170187765000190189465000200191365000140193365000250194765000260197265000150199865000160201365000140202965000110204365000190205465000270207365300230210065300180212365300220214165300240216365300320218765300270221965300160224670000180226270000170228070000210229770000250231870000290234370000230237270000200239570000250241570000210244070000320246170000260249377300690251921423852022-04-26       2022    bl uuuu     u00u1 u    #d7 a10.3168/jds.2021-211102DOI1 aMORAIS, J. L. de  aAutochthonous adjunct culture of Limosilactobacillus mucosae CNPC007 improved the techno-functional, physicochemical, and sensory properties of goat milk Greek-style yogurt.h[electronic resource]  c2022  aAbstract: We evaluated the performance of Limosilactobacillus mucosae CNPC007 as an autochthonous adjunct culture in the production of goat milk Greek-style yogurt. The techno-functional, physicochemical, and sensory characteristics of the control yogurt (containing only starter culture, CY) and the probiotic yogurt (with the probiotic strain added, PY) were assessed during 28 d of refrigerated storage. Furthermore, we determined the survival of the strain throughout the gastrointestinal tract under simulated conditions. The PY yogurt had a lower extent of proteolysis index and a higher depth of proteolysis index. These results indicate that the proteolytic enzymes of L. mucosae may have a possible action in PY. The PY formulation exhibited viscosity almost 1.5 times as high as CY over the refrigeration period, probably due to higher production of exopolysaccharides by the probiotic strain, which directly interferes with the microstructure, texture, and viscosity of the product. The PY formulation received higher scores for color, flavor, and global acceptance at 1 d of storage and higher texture scores at 28 d. The counts of L. mucosae remained high (&gt7 log cfu/g and &gt8.5 log cfu/g) throughout mouth-ileum digestion and storage, respectively, in PY. The autochthonous adjunct culture of L. mucosae CNPC007 can be used for production of a novel potentially probiotic goat yogurt without negatively affecting the general characteristics of the product quality, adding value associated with maintaining its functional potential.  aFermentation  aFermented milk  aFood technology  aGoat milk  aLactic acid bacteria  aLactobacillus mucosae  aProbiotics  aProteolysis  aViscosity  aYogurt  aLeite de Cabra  aTecnologia de Alimento  aAlimento funcional  aAutochthonous  aBactéria lática  aFermented goat milk  aGastrointestinal conditions  aGastrointestinal tract  aProbiótico1 aGARCIA, E. F.1 aVIERA, V. B.1 aPONTES, E. D. S.1 aARAÚJO, M. G. G. de1 aFIGUEIRÊDO, R. M. G. de1 aMOREIRA, I. dos S.1 aEGITO, A. S. do1 aSANTOS, K. M. O. dos1 aSOARES, J. K. B.1 aQUEIROGA, R. de C. R. do E.1 aOLIVEIRA, M. E. G. de  tJournal of Dairy Sciencegv. 105, n. 3, p. 1889-1899, Mar. 2022.