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- Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilusPublication . Machado, Tamires Alcântara Dourado Gomes; Oliveira, Maria Elieidy Gomes de; Campos, Maria Isabel Ferreira; Assis, Paloma Oliveira Antonino de; Souza, Evandro Leite de; Madruga, Marta Suely; Pacheco, Maria Teresa Bertoldo; Pintado, Maria Manuela Estevez; Queiroga, Rita de Cássia Ramos do EgyptoThis study aimed to analyze the influence of adding stingless bee honey (produced by Melipona scutellaris Latrelle - uruçu) on the technological, physicochemical and sensory characteristics of goat yogurt containing probiotic Lactobacillus acidophilus La-05 during 28 days of refrigerated storage. Four formulations of goat yogurt were prepared, each varying in the added stingless bee honey amount [(0%, 5%, 10% and 15% (v/v)], but all inoculated with the probiotic L. acidophilus La-05 (0.1 g/L of goat milk). The incorporation of stingless bee honey positively affected several characteristics in goat yogurt containing L. acidophilus La-05, namely the color, syneresis, viscosity, sensory acceptance and purchase intention. All yogurt formulations presented counts of L. acidophilus La-05 above 6.0 log cfu/g by 28 days of storage, but the presence of honey increased the counts (ca. 1 log cfu/g) of L. acidophilus La-05 and yogurt starter bacteria until 21 days of storage. The results of this study presented a successful incorporation of both the probiotic L. acidophilus La-05 and the honey produced by a native Brazilian stingless bee as ingredients of a new goat dairy product with satisfactory nutritional and sensory quality and added market value because of its potential functional properties.
- Addition of probiotic bacteria in a semi-hard goat cheese (coalho): survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteriaPublication . Oliveira, Maria Elieidy Gomes de; Garcia, Estefânia Fernandes; Oliveira, Carlos Eduardo Vasconcelos de; Gomes, Ana Maria Pereira; Pintado, Maria Manuela Esteves; Madureira, Ana Raquel Mendes Ferreira; Conceição, Maria Lúcia da; Queiroga, Rita de Cássia Ramos do Egypto; Souza, Evandro Leite deIn 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.
- Goat milk oligosaccharides: composition, analytical methods and bioactive and nutritional propertiesPublication . Sousa, Yasmim R. F.; Medeiros, Larissa B.; Pintado, Maria Manuela E.; Queiroga, Rita C. R. E.Background: Milk oligosaccharides are compounds capable of modulating intestinal microbiota by exerting a prebiotic, anti-adhesive and anti-inflammatory effect. Technological advances in equipment and analytical methods have indicated that goat milk is a good source of oligosaccharides, and that some of these oligosaccharides are similar to those found in human milk. Scope and approach: This review focuses on recent scientific information regarding the structure and composition of oligosaccharides in goat milk and their benefits, thereby providing an overview of what has been tested and proven about goat milk. Key findings and Conclusions: The quantification and the profile of oligosaccharides depend on the methodology applied for this purpose. Those based on HPLC and mass spectrometry are the best methods for oligosaccharide identification and quantification in goat milk. Membrane technology is also a successful method applied in the isolation and concentration of oligosaccharides. Beneficial effects of goat milk oligosaccharides are related to gastrointestinal activities, inflammatory reactions and nervous system development.