Repository logo
 
Publication

Incorporation and survival of probiotic bacteria in whey cheese matrices

2005Journal article Restricted access
Simple item page
dc.contributor.authorMadureira, Ana R.
dc.contributor.authorGião, Maria S.
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorGomes, Ana M. P.
dc.contributor.authorFreitas, A. Cristina
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2011-10-21T15:33:18Z
dc.date.available2011-10-21T15:33:18Z
dc.date.issued2005
dc.description.abstractThe viabilities of probiotic strains of Lactobacillus acidophilus, Lactobacillus paracasei, Bifidobacterium animalis, and Lactobacillus brevis were studied following incorporation in a whey cheese matrix. Experimental production of plain, as well as sugar-added or salt-added whey cheeses, was based on the traditional manufacture protocol of Requeijäo, a Portuguese whey cheese that essentially results from protein denaturation via heating of whey at about 85°C. After inoculation, the experimental whey cheeses were incubated at 7°C for 28 d. Our results have shown that all strains considered were able to maintain (or even increase) their initial viable numbers; L. paracasei ssp. paracasei strain LCS-1 and L. acidophilus strain Ki exhibited the highest cell viability in plain Requeijão by the end of the storage period—an increase of ca. 2 log cycles in their viable numbers was actually recorded. Among the parameters studied, bacterial species and matrix nature had the most important effect upon viable counts, whereas time of storage was the least important.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationMADUREIRA, Ana R. [et al.] - Incorporation and survival of probiotic bacteria in whey cheese matrices. Journal of Food Science. ISSN 0022-1147. 70:3 (2005), p. M160-M165por
dc.identifier.urihttp://hdl.handle.net/10400.14/6720
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherWiley Blackwellpor
dc.subjectDairy foodpor
dc.subjectBifidobacteriapor
dc.subjectAcidificationpor
dc.subjectViabilitypor
dc.subjectRequeijãopor
dc.titleIncorporation and survival of probiotic bacteria in whey cheese matricespor
dc.typejournal article
dspace.entity.typePublication
person.familyNameMadureira
person.familyNamePintado
person.familyNameGomes
person.familyNameCardoso Freitas Lopes de Freitas
person.familyNameMalcata
person.givenNameRaquel
person.givenNameMaria Manuela
person.givenNameAna Maria
person.givenNameAna Cristina
person.givenNameFrancisco
person.identifierM-4659-2013
person.identifier456608
person.identifier162628
person.identifier.ciencia-id1C14-25F8-CC07
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id7F10-545A-7D05
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0001-6596-1927
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-1430-9370
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridM-4659-2013
person.identifier.ridF-5696-2013
person.identifier.ridB-9944-2013
person.identifier.scopus-author-id8384097900
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7102542478
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationd33a1d99-423e-4ecd-ae9e-b3e46262b521
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublicationc18c2fb1-f3dc-4274-a646-23d456432798
relation.isAuthorOfPublication60894705-709d-4186-9777-ac557e723b83
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Journal of Food Science - 2006 - Madureira - Incorporation and Survival of Probiotic Bacteria in Whey Cheese Matrices.pdf
Size:
115.62 KB
Format:
Adobe Portable Document Format
Download

Collections

ESB - Contribuições em Revistas Científicas / Contribution to Journals