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Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

2015Journal article Restricted access
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dc.contributor.authorMeira, Quênia Gramile Silva
dc.contributor.authorMagnan, Marciane
dc.contributor.authorMedeiros Júnior, Francisco Cesino de
dc.contributor.authorQueiroga, Rita de Cássia Ramos do Egito
dc.contributor.authorMadruga, Marta Suely
dc.contributor.authorGullón, Beatriz
dc.contributor.authorGomes, Ana Maria
dc.contributor.authorPintado, Maria Manuela Estevez
dc.contributor.authorSouza, Evandro Leite de
dc.date.accessioned2016-04-20T14:45:53Z
dc.date.available2016-04-20T14:45:53Z
dc.date.issued2015
dc.description.abstractThis study evaluated the effects of incorporating the probiotics Bifidobacterium animalis subsp. lactis Bb-12 (B. lactis) or Lactobacillus acidophilus La-05 (L. acidophilus) into goat ricotta on the technological, physicochemical, physical and sensory parameters of this product during refrigerated storage, as well as the protective effects of the goat ricotta on the survival of the tested probiotics during exposure to simulated gastrointestinal conditions. Incorporating the tested probiotics did not affect the yield or syneresis of the obtained goat ricotta. The counts of L. acidophilus and B. lactis during the chosen storage period were approximately 6 log CFU/g. The ricotta samples containing a probiotic strain presented smaller and greater amounts of lactose and lactic acid, respectively, and exhibited greater hardness and lower brightness after storage compared with the samples lacking a probiotic. No differences were observed in the fatty acid profiles of the goat ricotta containing or not containing a probiotic. All of the ricotta samples were described as a soft cheese with a homogeneous texture; however, the goat ricotta cheeses containing L acidophilus or B. lactis were described as having a more acidic flavor. At the end of a challenge using experimental human digestive conditions, the counts of each of the tested probiotic strains were approximately 6 log CFU/g if it had been incorporated into goat ricotta. These results demonstrated the feasibility of incorporating L. acidophilus or B. lactis into goat ricotta because these probiotics did not negatively affect the quality characteristics of this product and suggested that goat ricotta is an efficacious food matrix for maintaining the viability of these probiotics during storage and under the stressful conditions imposed by the human gastrointestinal tract. (C) 2015 Elsevier Ltd. All rights reserved.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationMEIRA, Quênia Gramile Silva... [et al.] - Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions. Food Research International. ISSN 0963-9969. Vol. 76 (2015), p. 828–838pt_PT
dc.identifier.doi10.1016/j.foodres.2015.08.002
dc.identifier.eid84952975882
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.pmid28455069
dc.identifier.urihttp://hdl.handle.net/10400.14/19811
dc.identifier.wos000361924500061
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.subjectGoat productspt_PT
dc.subjectFresh cheesept_PT
dc.subjectLactobacillus spp.pt_PT
dc.subjectBifidobacterium spp.pt_PT
dc.subjectProbioticspt_PT
dc.titleEffects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditionspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage838
oaire.citation.issue3
oaire.citation.startPage828
oaire.citation.titleFood Research International
oaire.citation.volume76
person.familyNameMadruga
person.familyNameGullón Estévez
person.familyNameGomes
person.familyNamePintado
person.givenNameMarta
person.givenNameBeatriz
person.givenNameAna Maria
person.givenNameMaria Manuela
person.identifier162628
person.identifier456608
person.identifier.ciencia-idED13-E1EA-EC0F
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-8619-3178
person.identifier.orcid0000-0002-2529-1348
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridB-9944-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id6503889474
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7004483898
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication1ab90ef8-ff40-4884-8910-26867a3c16fb
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relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication.latestForDiscovery1ab90ef8-ff40-4884-8910-26867a3c16fb

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