Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/7962
Título: The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices
Autor: Rodrigues, Dina
Rocha-Santos, Teresa A. P.
Pereira, Cláudia I.
Gomes, Ana M.
Malcata, F. Xavier
Freitas, Ana C.
Palavras-chave: Probiotics
Prebiotics
Synbiotics
Dairy products
Cheese
Data: 2011
Editora: Elsevier
Citação: RODRIGUES, Dina;...[et al] - The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices. LWT - Food Science and Technology. ISSN 0023-6438. Vol. 44 (2011), p. 100-108
Resumo: Inulin and fructooligosaccharides were studied for their prebiotic effect upon growth/survival of probiotic bacteria and technological potential in probiotic food processing, via characterization of glycolysis, proteolysis and lipolysis in curdled milk matrices; the ultimate goal is the manufacture of synbiotic cheeses. Prebiotic compounds did not significantly affect growth/viability of all strains studied, except Lactobacillus acidophilus La-5. Proteolysis indices revealed considerable casein degradation in probiotic and synbiotic matrices inoculated with Bifidobacterium lactis B94 and Lactobacillus casei-01; lower values were achieved in those inoculated with L. acidophilus La-5, yet a synbiotic effect was apparent in NPN values. Lipolysis was not extensive over storage, irrespective of matrix type; however, interesting differences in terms of the qualitative free fatty acids profile were observed. CLA isomers, and a-linolenic and g linolenic acids were detected upon 15 d of ripening of all inoculated matrices. Principal component analysis was able to discriminate the various matrices according to degree of maturation, throughout the ripening period. Microbiological and biochemical parameters unfolded a very good technological potential, especially of B. lactis B94 and L. casei-01, to produce novel types of functional dairy matrices e although extrapolation to actual cheeses should still be done with care, because e.g. syneresis was not considered.
Peer review: yes
URI: http://hdl.handle.net/10400.14/7962
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S0023643810001878
Aparece nas colecções:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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