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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage

Texto completo
Autor(es):
Souza, Cinthia H. B. [1] ; Saad, Susana M. I. [1]
Número total de Autores: 2
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Fac Ciencias Farmaceut, Dept Tecnol Bioquim Farmaceut, BR-05508000 Sao Paulo - Brazil
Número total de Afiliações: 1
Tipo de documento: Artigo Científico
Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 42, n. 2, p. 633-640, MAR 2009.
Citações Web of Science: 59
Resumo

The effect of a probiotic culture of Lactobacillus acidophilus (La-5), added solely or in co-culture with a starter culture of Streptococcus thermophilus, on texture, proteolysis and related properties of Minas fresh cheese during storage at 5 degrees C was investigated. Three cheese-making trials were prepared and produced with no addition of cultures (T1 - control), supplemented with La-5 (T2), and with La-5 + S. thermophilus (T3). Viable counts of La-5 remained above 6.00 log cfu g(-1) during the whole storage for T2, reaching 7.00 log cfu g(-1) on the 14th day. For T3, the counts of La-5 remained above 6.00 log cfu g(-1) after 7 days of storage. Due to the presence of S. thermophilus, T3 presented the highest proteolytic index increase and titratable acidity values. Nevertheless, these results and S. thermophilus addition had no influence on viability of La-5 which presented satisfactory populations for a probiotic food. Moreover, the use of a yoghurt culture for the production of Minas fresh cheese T3 supplemented with La-5 resulted in a good quality product, with a small rate of post-acidification, indicating that traditional yoghurt culture could be employed in co-culture with La-5 to improve the quality of this cheese. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved. (AU)

Processo FAPESP: 03/10017-6 - Influência de uma cultura termofílica sobre a viabilidade de Lactobacillus acidophilus e as características de queijo minas frescal probiótico
Beneficiário:Cínthia Hoch Batista de Souza
Linha de fomento: Bolsas no Brasil - Mestrado
Processo FAPESP: 05/50045-4 - Influência de uma cultura startertermofílica sobre a viabilidade de Lactobacillus acidophilus e as características de queijo minas frescal probiótico
Beneficiário:Susana Marta Isay Saad
Linha de fomento: Auxílio à Pesquisa - Regular