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Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese

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dc.contributor.authorBarbosa, Ilsa C.
dc.contributor.authorOliveira, Maria E. G.
dc.contributor.authorMadruga, Marta S.
dc.contributor.authorGullón, Beatriz
dc.contributor.authorPacheco, Maria T. B.
dc.contributor.authorGomes, Ana M. P.
dc.contributor.authorBatista, Ana S. M.
dc.contributor.authorPintado, M. E.
dc.contributor.authorSouza, Evandro L.
dc.contributor.authorQueiroga, Rita C. R. E.
dc.date.accessioned2017-10-11T11:29:26Z
dc.date.available2017-10-11T11:29:26Z
dc.date.issued2016
dc.description.abstractThe effects of the addition of Lactobacillus acidophilus LA-05, Bifidobacterium animalis subsp. lactis BB-12 and inulin on the quality characteristics of creamy goat cheese during refrigerated storage were evaluated. The manufactured cheeses included the addition of starter culture (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris - R-704) (CC); starter culture, L. acidophilus LA-05 and inulin (CLA); starter culture, B. lactis BB-12 and inulin (CBB); or starter culture, L. acidophilus LA-05, B. lactis BB-12 and inulin (CLB). In the synbiotic cheeses (CLA, CBB and CLB), the counts of L. acidophilus LA-05 and B. lactis BB-12 were greater than 6log CFU g(-1), the amount of inulin was greater than 6 g per 100 g, and the firmness was reduced. The cheeses evaluated had high brightness values (L*), with a predominance of yellow (b*). CC had higher contents of proteins, lipids and minerals compared to the other cheeses. There was a decrease in the amount of short-chain fatty acids (SCFAs) and an increase of medium-chain (MCFAs) and long-chain fatty acids (LCFAs) in the synbiotic cheeses compared to CC. The amount of conjugated linoleic acid increased in CLA, CBB and CLB. The highest depth of proteolysis and the greatest changes in the release of free amino acids were found in CLB. The addition of inulin and probiotics, alone or in co-culture, did not affect the cheese acceptance. Inulin and probiotics can be used together for the production of creamy goat cheese without negatively affecting the general quality characteristics of the product, and to add value because of its synbiotic potential.pt_PT
dc.description.sponsorshipThe authors are grateful to CAPES and CNPq (grants 400738/ 2013-9 and 403020/2013-1) for the financial support given for this studypt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBARBOSA, Ilsa C.; OLIVEIRA, Maria E. G.; MADRUGA, Marta S.; GULLON, Beatriz; PACHECO, Maria T. B.; GOMES, Ana M. P.; BATISTA, Ana S. M.; PINTADO, Maria M. E.; SOUZA, Evandro L.; QUEIROGA, Rita C. R. E. - Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese. Food & Function. ISSN 2042-650X. Vol. 7, n.º 10 (2016), p. 4356-4371pt_PT
dc.identifier.doi10.1039/c6fo00657dpt_PT
dc.identifier.eid84991511106
dc.identifier.pmid27711907
dc.identifier.urihttp://hdl.handle.net/10400.14/22959
dc.identifier.wos000386236000024
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.titleInfluence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheesept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage4371
oaire.citation.issue10
oaire.citation.startPage4356
oaire.citation.titleFood and Functionpt_PT
oaire.citation.volume7
person.familyNameOliveira
person.familyNameGullón Estévez
person.familyNameGomes
person.familyNamePintado
person.givenNameMaria Elieidy
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.orcid0000-0001-9870-9381
person.identifier.orcid0000-0002-2529-1348
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridA-4280-2018
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.isAuthorOfPublication.latestForDiscovery1ab90ef8-ff40-4884-8910-26867a3c16fb

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