Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1124541
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dc.contributor.authorGALDINO, I. K. C. P. de O.
dc.contributor.authorOLIVEIRA, M. M.
dc.contributor.authorOLIVEIRA, A. T.
dc.contributor.authorSILVA, G. M. da
dc.contributor.authorOLIVEIRA, T. A. de
dc.contributor.authorSANTOS, K. M. O. dos
dc.contributor.authorEGITO, A. S. do
dc.contributor.authorBURITI, F. C. A.
dc.date.accessioned2022-05-25T05:03:56Z-
dc.date.available2022-05-25T05:03:56Z-
dc.date.created2020-08-24
dc.date.issued2021
dc.identifier.citationLWT - Food Science and Technology, v. 135, 109905, 2021.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1124541-
dc.descriptionIn this study, goat fermented milk trials were prepared with six potentially probiotic autochthonous cultures Lactobacillus rhamnosus EM1107, Lactobacillus plantarum (CNPC001, CNPC002, CNPC003 and CNPC004) and Lactobacillus mucosae CNPC007in the presence and absence of a starter culture (Streptococcus thermophilus, ST) and in the presence and absence of inulin (IN) or oligofructose (FOS), consisting of 36 trials. The fermented milk without the starter culture only achieved a lactic acid content above 0.6 g/100 g after 24 h, thus requiring the presence of ST culture for a faster acidification. After the fermentation, three trials with the best fermentative performance and visual firmness (EM1107 + ST + IN, CNPC003 + ST + IN and CNPC007 + ST + IN) were exposed to simulated conditions of the gastrointestinal tract (GIT) in vitro. All fermented milk, with Lactobacillus spp. population above 6 log CFU/g before GIT simulation, showed the highest viability losses in the gastric step. In fermented milk with Streptococcus thermophilus plus inulin, L. rhamnosus and L. mucosae performed well in the GIT assay, achieving a viability between 6.50 - 7.24 and 6.50-7.60 log CFU/g in the enteric stage, respectively. Therefore, the combination of EM1107 or CNPC007 strains with S. thermophilus and inulin is promising in the production of goat dairy products.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectFermented goat milk
dc.subjectProbiotic potential
dc.subjectLactobacillus spp
dc.subjectPrebiotic
dc.subjectIn vitro gastrointestinal resistance
dc.titleFermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions.
dc.typeArtigo de periódico
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusLactic acid bacteria
dc.subject.nalthesaurusFunctional properties
dc.subject.nalthesaurusPrebiotics
dc.subject.nalthesaurusStrains
dc.subject.nalthesaurusInulin
dc.subject.nalthesaurusCoculture
dc.subject.nalthesaurusLactobacillus plantarum
dc.subject.nalthesaurusLactobacillus rhamnosus
dc.subject.nalthesaurusLactobacillus casei
dc.subject.nalthesaurusViability
riaa.ainfo.id1124541
riaa.ainfo.lastupdate2022-05-23
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2020.109905
dc.contributor.institutionISADORA KALINE CAMELO PIRES DE OLIVEIRA GALDINO, Universidade Estadual da Paraíba
dc.contributor.institutionMÁRCIA MUNIZ OLIVEIRA, Universidade Estadual da Paraíbaeng
dc.contributor.institutionARYANNE TEIXEIRA OLIVEIRA, Universidade Estadual da Paraíbaeng
dc.contributor.institutionGABRIEL MONTEIRO DA SILVA, Universidade Estadual da Paraíbaeng
dc.contributor.institutionTIAGO ALMEIDA DE OLIVEIRA, Universidade Estadual da Paraíbaeng
dc.contributor.institutionKARINA MARIA OLBRICH DOS SANTOS, CTAAeng
dc.contributor.institutionANTONIO SILVIO DO EGITO VASCONCELOS, CNPCeng
dc.contributor.institutionFLÁVIA CAROLINA ALONSO BURITI, Universidade Estadual da Paraíba.eng
Appears in Collections:Artigo em periódico indexado (CTAA)

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