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Effect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat ‘coalho’ cheese

2017Journal article Restricted access
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dc.contributor.authorBezerra, Taliana Kênia Alves
dc.contributor.authorArcanjo, Narciza Maria de Oliveira
dc.contributor.authorGarcia, Estefânia Fernandes
dc.contributor.authorGomes, Ana Maria Pereira
dc.contributor.authorQueiroga, Rita de Cássia Ramos do Egypto
dc.contributor.authorSouza, Evandro Leite de
dc.contributor.authorMadruga, Marta Suely
dc.date.accessioned2018-11-08T16:55:26Z
dc.date.available2018-11-08T16:55:26Z
dc.date.issued2017
dc.description.abstractThis study analyzed the glycolytic effects of adding isolated and combined probiotic bacterial strains to goat ‘coalho’ cheese. The cheeses were: C-with added Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris; L-with added Lactobacillus acidophilus; P-with added Lactobacillus paracasei; B-with added Bifidobacterium lactis; and M, added a “mixed” culture with the three probiotic. Based on the results, the different probiotic lactic acid and the length of storage were verified as factors affecting the organic and fatty acids profiles. Probioticlactic acid bacteria exhibited higher glycolytic potential throughout the 28- day storage, leading to high sugar consumption and organic acid production, with the consequent formation of a more intense cheese aroma. When evaluating the fatty acid profile, the addition of the B. lactis culture and of the mixed culture was observed to have a positive effect, providing a fatty acid profile with better nutritional value, i.e., with a higher of conjugated linoleic acids and unsaturated fatty acids.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBezerra, T.K.A., Arcanjo, N.M.O., Garcia, E.F., Gomes, Ana M., Queiroga, R.C.R.E., Souza, E.L., Madruga, M.S. (2017). Effect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat ‘coalho’ cheese. LWT - Food Science and Technology, 75, 710-718pt_PT
dc.identifier.doi10.1016/j.lwt.2016.10.023pt_PT
dc.identifier.eid84992193905
dc.identifier.issn1096-1127
dc.identifier.urihttp://hdl.handle.net/10400.14/26026
dc.identifier.wos000387518800095
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation401167/2014-3
dc.subjectDairy productspt_PT
dc.subjectFatty acidspt_PT
dc.subjectOrganic acidspt_PT
dc.subjectProbioticspt_PT
dc.subjectGlycolysispt_PT
dc.titleEffect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat ‘coalho’ cheesept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage718
oaire.citation.startPage710
oaire.citation.titleLWT - Food Science and Technologypt_PT
oaire.citation.volume75
person.familyNameAlves Bezerra
person.familyNameGomes
person.givenNameTaliana Kênia
person.givenNameAna Maria
person.identifier162628
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.orcid0000-0002-4388-4024
person.identifier.orcid0000-0001-7883-2446
person.identifier.ridB-9944-2013
person.identifier.scopus-author-id57190668768
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationfc80833e-a671-4f33-b37a-f578478cb46d
relation.isAuthorOfPublicationc18c2fb1-f3dc-4274-a646-23d456432798
relation.isAuthorOfPublication.latestForDiscoveryfc80833e-a671-4f33-b37a-f578478cb46d

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