Título:	Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions.
Autor:	GALDINO, I. K. C. P. de O. OLIVEIRA, M. M. OLIVEIRA, A. T. SILVA, G. M. da OLIVEIRA, T. A. de SANTOS, K. M. O. dos EGITO, A. S. do BURITI, F. C. A.
Afiliación:	ISADORA KALINE CAMELO PIRES DE OLIVEIRA GALDINO, Universidade Estadual da Paraíba MÁRCIA MUNIZ OLIVEIRA, Universidade Estadual da Paraíba ARYANNE TEIXEIRA OLIVEIRA, Universidade Estadual da Paraíba GABRIEL MONTEIRO DA SILVA, Universidade Estadual da Paraíba TIAGO ALMEIDA DE OLIVEIRA, Universidade Estadual da Paraíba KARINA MARIA OLBRICH DOS SANTOS, CTAA ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC FLÁVIA CAROLINA ALONSO BURITI, Universidade Estadual da Paraíba.
Año:	2021
Referencia:	LWT - Food Science and Technology, v. 135, 109905, 2021.
Descripción:	In 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.
NAL Thesaurus:	Food technology Lactic acid bacteria Functional properties Prebiotics Strains Inulin Coculture Lactobacillus plantarum Lactobacillus rhamnosus Lactobacillus casei Viability
Palabras clave:	Fermented goat milk Probiotic potential Lactobacillus spp Prebiotic In vitro gastrointestinal resistance
DOI:	https://doi.org/10.1016/j.lwt.2020.109905
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CTAA)