Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/17622
Título: Addition of probiotic bacteria in a semi-hard goat cheese (coalho): Survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria
Autor: Oliveira, Maria Elieidy Gomes de
Garcia, Estefânia Fernandes
Oliveira, Carlos Eduardo Vasconcelos de
Gomes, Ana
Pintado, M. E.
Madureira, Raquel
Conceição, Maria Lúcia da
Queiroga, Rita de Cássia Ramos do Egypto
Souza, Evandro Leite de
Palavras-chave: Probiotics
Gastrointestinal conditions
Survival
Inhibitory effects
Cheese
Data: 2014
Citação: OLIVEIRA, Maria Elieidy Gomes de ...[et al.] - Addition of probiotic bacteria in a semi-hard goat cheese (coalho): Survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria. Food Research International. ISSN 0963-9969. Vol. 64 (2014), p. 241-247
Resumo: In this study, the survival of the probiotics Lactobacillus acidophilus (LA-5), Lactobacillus casei subsp. paracasei (L. casei 01) and Bifidobacterium lactis (BB12) incorporated in a Brazilian semi-hard goat cheese (coalho) when exposed to in vitro simulated conditions of digestion was assessed. The inhibitory effects of these probiotic bacteriawere also evaluated against Listeriamonocytogenes and Staphylococcus aureus in the goat coalho cheese during refrigerated storage. At the end of the in vitro digestion, all of the probiotic tested strains presented decreased (p b 0.05) viable cell counts (5.5–6.0 log cfu/g) with respect to those determined before exposure to the mouth conditions (7–8 log cfu/g). L. casei subsp. paracasei presented inhibition rate of 7.87% and 23.63% against S. aureus on the 14th and 21st day of storage at 10 °C, respectively; against L. monocytogenes these values were 12.96 and 32.99%. Positive inhibition rates of B. lactis toward S. aureus were found on the 1st, 14th and 21st days of storage (16.32%, 10.12% and 3.67%, respectively); and against L. monocytogenes only on the 1st day of storage (3.28%). From these results, goat coalho cheese could be an interesting carrier of probiotic strains of L. acidophilus, L. casei subsp. paracasei and B. lactis. Moreover, L. casei subsp. paracasei, could be used as protective culture for delaying the growth of S. aureus and L. monocytogenes in goat coalho cheese.
Peer review: yes
URI: http://hdl.handle.net/10400.14/17622
Aparece nas colecções:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
Addition of probiotic bacteria in a semi-hard goat cheese .pdf500,28 kBAdobe PDFVer/Abrir    Acesso Restrito. Solicitar cópia ao autor!


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.