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Addition of probiotic bacteria in a semi-hard goat cheese (coalho): survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria

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dc.contributor.authorOliveira, Maria Elieidy Gomes de
dc.contributor.authorGarcia, Estefânia Fernandes
dc.contributor.authorOliveira, Carlos Eduardo Vasconcelos de
dc.contributor.authorGomes, Ana Maria Pereira
dc.contributor.authorPintado, Maria Manuela Esteves
dc.contributor.authorMadureira, Ana Raquel Mendes Ferreira
dc.contributor.authorConceição, Maria Lúcia da
dc.contributor.authorQueiroga, Rita de Cássia Ramos do Egypto
dc.contributor.authorSouza, Evandro Leite de
dc.date.accessioned2015-05-15T17:41:19Z
dc.date.available2015-05-15T17:41:19Z
dc.date.issued2014
dc.description.abstractIn this study, the survival of the probiotics Lactobacillus acidophilus (LA-5), Lactobacillus casei subsp. paracasei (L. casei 01) and Bifidobacterium lactis (BB12) incorporated in a Brazilian semi-hard goat cheese (coalho) when exposed to in vitro simulated conditions of digestion was assessed. The inhibitory effects of these probiotic bacteriawere also evaluated against Listeriamonocytogenes and Staphylococcus aureus in the goat coalho cheese during refrigerated storage. At the end of the in vitro digestion, all of the probiotic tested strains presented decreased (p b 0.05) viable cell counts (5.5–6.0 log cfu/g) with respect to those determined before exposure to the mouth conditions (7–8 log cfu/g). L. casei subsp. paracasei presented inhibition rate of 7.87% and 23.63% against S. aureus on the 14th and 21st day of storage at 10 °C, respectively; against L. monocytogenes these values were 12.96 and 32.99%. Positive inhibition rates of B. lactis toward S. aureus were found on the 1st, 14th and 21st days of storage (16.32%, 10.12% and 3.67%, respectively); and against L. monocytogenes only on the 1st day of storage (3.28%). From these results, goat coalho cheese could be an interesting carrier of probiotic strains of L. acidophilus, L. casei subsp. paracasei and B. lactis. Moreover, L. casei subsp. paracasei, could be used as protective culture for delaying the growth of S. aureus and L. monocytogenes in goat coalho cheese.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationOLIVEIRA, Maria Elieidy Gomes de ...[et al.] - Addition of probiotic bacteria in a semi-hard goat cheese (coalho): Survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria. Food Research International. ISSN 0963-9969. Vol. 64 (2014), p. 241-247por
dc.identifier.doi10.1016/j.foodres.2014.06.032
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10400.14/17622
dc.identifier.wosWOS:000343840700029
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevier
dc.subjectProbioticspor
dc.subjectGastrointestinal conditionspor
dc.subjectSurvivalpor
dc.subjectInhibitory effectspor
dc.subjectCheesepor
dc.titleAddition of probiotic bacteria in a semi-hard goat cheese (coalho): survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteriapor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage247
oaire.citation.startPage241
oaire.citation.titleFood Research International
oaire.citation.volume64
person.familyNameOliveira
person.familyNameGomes
person.familyNamePintado
person.familyNameMadureira
person.familyNameQueiroga
person.givenNameMaria Elieidy
person.givenNameAna Maria
person.givenNameMaria Manuela
person.givenNameRaquel
person.givenNameRita
person.identifier162628
person.identifier456608
person.identifierM-4659-2013
person.identifier.ciencia-idAA12-BFC1-B2E3
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person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0001-6596-1927
person.identifier.orcid0000-0003-4540-6701
person.identifier.ridA-4280-2018
person.identifier.ridB-9944-2013
person.identifier.ridF-5696-2013
person.identifier.ridM-4659-2013
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id8384097900
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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