| Journal: | Scientia agricola |
| Database: | PERIÓDICA |
| System number: | 000356929 |
| ISSN: | 0103-9016 |
| Authors: | Oliveira, Maria Elieidy Gomes de1 Garcia, Estefania Fernandes1 Queiroga, Rita de Cassia Ramos do Egypto1 Souza, Evandro Leite de1 |
| Institutions: | 1Universidade Federal da Paraiba, Centro de Ciencias da Saude, Joao Pessoa, Paraiba. Brasil |
| Year: | 2012 |
| Season: | Nov-Dic |
| Volumen: | 69 |
| Number: | 6 |
| Country: | Brasil |
| Language: | Inglés |
| Document type: | Artículo |
| Approach: | Experimental, analítico |
| English abstract | Over the past few years, the use of probiotics, which are capable of exerting beneficial effects on the composition of intestinal microbiota, has increased. Cheeses have been suggested as a better carrier of probiotic bacteria than other fermented milk products. The effect of added cultures of probiotic lactic acid bacteria on the quality of a Brazilian goat semi-hard cheese (coalho) was assessed during 21 days of storage at 10 ºC as follows: C1, Lactococcus lactis subsp. lactis and L. lactis subsp. Cremoris (standard cheese); C2, Lactobacillus acidophilus (LA-5); C3, Lactobacillus paracasei (Lactobacillus casei-01); C4, BBifidobacterium lactis (BB12); and C5, L. acidophilus, L. paracasei and B. lactis. Differences in some physico-chemical, experimental texture and proteolysis parameters were found among the assessed cheeses. All of them presented high luminosity (L*) with predominance of the yellow component (b*). Numbers of lactic acid bacteria in the cheeses were greater than 107 cfu g-1 during storage. Cheeses with the added probiotic strains alone and in co-culture were better accepted than cheeses without the probiotic strains. It is suggested that goat "coalho" cheese could be a potential carrier of probiotic lactic acid bacteria |
| Disciplines: | Química |
| Keyword: | Química de alimentos, Microbiología, Productos lácteos, Queso, Probióticos, Bromatología, Calidad |
| Keyword: | Chemistry, Food chemistry, Microbiology, Dairy products, Cheese, Probiotics, Bromatology, Quality |
| Full text: | Texto completo (Ver HTML) |
