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Autores
Gomes, Ana M.
Malcata, F. Xavier
Freitas, Ana C.
Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Probiotics Prebiotics Synbiotics Dairy products Cheese
Contexto Educativo
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
Editora
Elsevier