Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1018341
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dc.contributor.authorROLIM, F. R. L.
dc.contributor.authorSANTOS, K. M. O. dos
dc.contributor.authorBARCELOS, S. C. de
dc.contributor.authorEGITO, A. S. do
dc.contributor.authorRIBEIRO, T. S.
dc.contributor.authorCONCEIÇÃO, M. L. da
dc.contributor.authorMAGNANI, M.
dc.contributor.authorOLIVEIRA, M. E. G. de
dc.contributor.authorQUEIROGA, R. de C. R. do E.
dc.date.accessioned2022-05-13T05:00:48Z-
dc.date.available2022-05-13T05:00:48Z-
dc.date.created2015-06-23
dc.date.issued2015
dc.identifier.citationLWT - Food Science and Technology, v. 63, n. 2, p. 807-813, Oct. 2015.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1018341-
dc.descriptionAbstract: This study evaluated the viability of Lactobacillus rhamnosus EM1107 incorporated in semi-hard goat cheese (Coalho) when exposed to simulated gastrointestinal conditions, as well as the inhibitory effects of this strain against pathogenic bacteria in goat Coalho cheese during refrigerated storage. After in vitro digestion, no change in viable cell count of L. rhamnosus (6.75 log CFU/g) was observed compared with the count before simulation (6.53 log CFU/g). Against Staphylococcus aureus, L. rhamnosus exhibited inhibition rates of 1.55%, 1.7% and 21.66% at 7, 14 and 21 days of storage, respectively. Furthermore, against Salmonella Enteritidis, the inhibition rates were 4.36%, 5.33% and 5.51% at 7, 14 and 21 days of storage, respectively and against Listeria monocytogenes, the inhibition rates were 2.62%, 1.57% and 10.23% at 7, 14 and 21 days of storage, respectively. Against Escherichia coli, L. rhamnosus showed inhibition rate of 7.98% at 7 days of storage and no inhibitory effects at 14 and 21 days. The results indicate that goat Coalho cheese has a protective effect on the viability of L. rhamnosus EM1107 during artificial digestion. In addition, this strain could be used as a protective culture to delay the growth of pathogenic bacteria, particularly S. aureus and L. monocytogenes.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectLow-ripened cheese
dc.subjectQueijo Coalho
dc.subjectQueijo de leite de cabra
dc.subjectMilk byproducts
dc.titleSurvival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese.
dc.typeArtigo de periódico
dc.subject.thesagroCaprino
dc.subject.thesagroTecnologia de alimento
dc.subject.thesagroProduto derivado do leite
dc.subject.thesagroLeite de cabra
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusGoat cheese
dc.subject.nalthesaurusProbiotics
dc.subject.nalthesaurusLactic acid bacteria
dc.subject.nalthesaurusHealth foods
dc.subject.nalthesaurusLactobacillus rhamnosus
riaa.ainfo.id1018341
riaa.ainfo.lastupdate2022-05-12
dc.contributor.institutionFernanda Rodrigues Leite Rolim, Pos Graduação - Universidade Federal da Paraíba (UFPB) - Joãao Pessoa, PB, Brazil; KARINA MARIA OLBRICH DOS SANTOS, CTAA; Samuel Carneiro de Barcelos; ANTONIO SILVIO DO EGITO, CNPC; Thais Santana Ribeiro, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil; Maria Lúcia da Conceição, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil; Marciane Magnani, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil; Maria Elieidy Gomes de Oliveira, Unidade Academica de Saúde, Centro de Educação e Saúde, Universidade Federal de Campina Grande - Cuite, Brazil; Rita de Cassia Ramos do Egypto Queiroga, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil.
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