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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt

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Author(s):
Cruz, Adriano G. [1] ; Castro, Wellington F. [1] ; Faria, Jose A. F. [1] ; Bogusz, Jr., Stanislau [1] ; Granato, Daniel [2] ; Celeguini, Renata M. S. [1] ; Lima-Pallone, Juliana [1] ; Godoy, Helena T. [1]
Total Authors: 8
Affiliation:
[1] Univ Estadual Campinas UNICAMP, Fac Engn Alimentos, BR-13083862 Sao Paulo - Brazil
[2] Ctr Univ Fac Metropolitanas Unidas, Dept Biomed & Ciencias Biol, Sao Paulo - Brazil
Total Affiliations: 2
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 47, n. 2, p. 512-515, JUL 2012.
Web of Science Citations: 29
Abstract

The effect of the addition of glucose oxidase as a technological option todecrease the oxidative stress in a stirred yogurt during 15 days of refrigerated storage was investigated. A significant increase in the viable population of Bifidobacteria longum (6.9-8.7 log CFU g(-1)) was observed in all yogurts added with glucose oxidase and glucose. Additionally, the yogurts containing glucose oxidase and glucose presented and caused higher pH, proteolysis rate, and contents of organic acids and aroma compounds, and this effect was comparable to the control sample (without glucose oxidase and glucose). Overall, the combined effect of the glucose oxidase system was important to reduce the oxygen content during storage of the probiotic yogurt. These findings suggest that glucose oxidase is a potential option to decrease the oxidative stress in probiotic yogurts. (C) 2012 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 07/08395-3 - Processing and stability of probiotic yogurt containing glucose oxidase
Grantee:José de Assis Fonseca Faria
Support Opportunities: Regular Research Grants