Browsing by Author "Pinto, Jorge M. S."
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- Effect of probiotic co-cultures on physico-chemical and biochemical properties of small ruminants’ fermented milkPublication . Pinto, Jorge M. S.; Sousa, Sérgio; Rodrigues, Dina M.; Malcata, Francisco X.; Duarte, Armando C.; Rocha-Santos, Teresa A. P.; Freitas, Ana C.; Gomes, Ana M.Small ruminants' fermented probiotic milk is an alternative to fermented cows' milk, especially because of the monounsaturated/polyunsaturated fatty acid profiles. The technological and biochemical potential of Bifidobacterium and Lactobacillus co-cultures, with or without inulin, on goats' and ewes' milk was assessed. Microbial stability, lactose consumption, organic acid production, proteolytic parameters and conjugated linoleic acid (CLA) production in situ, were followed in ewes' and goats’ fermented milk (EFM and GFM, respectively) over 21 days at 4 °C; technological feasibility for probiotic fermented milk production was shown. In EFM, all co-cultures presented high viable cell numbers (>7.0 log cfu mL−1) throughout storage, presenting faster acidification capacities and higher CLA isomer levels than in GFM. Inulin had no impact on probiotic growth, yet contributed to storage stability. CLA isomers and proteolysis indices were co-culture dependent traits: for example, co-culture of Bifidobacterium animalis B94 with Lactobacillus acidophilus L10 registered the best CLA-production in GFM.
- Production of conjugated linoleic acid by food-grade bacteria: A reviewPublication . Andrade, José C.; Ascenção, Kelly; Gullón, Patricia; Henriques, Silvino M. S.; Pinto, Jorge M. S.; Rocha-Santos, Teresa A. P.; Freitas, A. Cristina; Gomes, Ana MariaConjugated linoleic acid (CLA) is a group of isomers of linoleic acid (LA) with several potential health benefits which justifies the efforts to obtain foods with enhanced CLA contents. A possible way to obtain CLA-enriched products is via fermentation as several micro-organisms, many of which are employed in the manufacture of foods, are known to convert free LA into CLA. However, due to several constraints, the use of CLA-producing bacteria still remains challenging and continuous efforts are required. This review summarises the current knowledge on microbial CLA production by food-grade micro-organisms, its technical issues and limitations, potential applications and bioactivities.