Por favor, use este identificador para citar o enlazar este ítem: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1167732
Registro completo de metadatos
Campo DCValorLengua/Idioma
dc.contributor.authorLIMA JÚNIOR, D. C.
dc.contributor.authorQUIRINO, V. M. da S.
dc.contributor.authorMOURA, A. S. de
dc.contributor.authorCORREIA, J. O.
dc.contributor.authorFURTADO, J. R.
dc.contributor.authorFLORÊNCIO, I. M.
dc.contributor.authorSILVA, M. M. C. da
dc.contributor.authorSALLES, H. O.
dc.contributor.authorSANTOS, K. M. O. dos
dc.contributor.authorEGITO, A. S. do
dc.contributor.authorBURITI, F. C. A.
dc.date.accessioned2024-10-02T16:54:18Z-
dc.date.available2024-10-02T16:54:18Z-
dc.date.created2024-10-02
dc.date.issued2024
dc.identifier.citationFoods, v. 13, n. 18, article 2905, 2024.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1167732-
dc.descriptionAbstract: The microbiological and biochemical properties of a goat cheese produced using Helianthus annuus (sunflower) seed extract as a coagulant and the potentially probiotic autochthonous culture Limosilactobacillus mucosae CNPC007 were examined in comparison to a control cheese devoid of the autochthonous culture. Throughout a 60-day storage period at 6 ± 1 °C, lactobacilli maintained a count of above 8 log CFU/g. Additionally, its viability in cheeses subjected to the in vitro gastrointestinal conditions demonstrated improvement over this period. Specifically, the recovery of lactobacilli above 6 log CFU/g was observed in 16.66% of the samples in the first day, increasing to 66.66% at both 30 and 60 days. While total coliforms were detected in both cheese trials, this sanitary parameter exhibited a decline in L. mucosae cheeses during storage, falling below the method threshold (<3 MPN/g) at 60 days. This observation suggests a potential biopreservative effect exerted by this microorganism, likely attributed to the higher acidity of L. mucosae cheeses at that point (1.80 g/100 g), which was twice that of the control trial (0.97 g/100 g). Furthermore, distinct relative proportions of >30 kDa, 30–20 kDa, and <20 kDa proteins during storage was verified for L. mucosae and control cheeses. Consequently, either the H. annuus seed extract or the L. mucosae CNPC007 autochthonous culture influenced the biochemical properties of the cheese, particularly in terms of proteolysis. Moreover, L. mucosae CNPC007 acidification property resulted in a biopreservative effect throughout the storage period, indicating the potential as a promising source of probiotics for this product.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectBiopreservative effect
dc.subjectVegetable rennet cheese
dc.subjectPotentially probiotics
dc.subjectAutochthonous culture
dc.subjectQueijo de cabra
dc.subjectQueijo caprino
dc.subjectAlimento funcional
dc.subjectPotencial probiótico
dc.subjectCNPC007
dc.titleGoat cheese produced with sunflower (Helianthus annuus l.) seed extract and a native culture of Limosilactobacillus mucosae: characterization and probiotic survival.
dc.typeArtigo de periódico
dc.subject.thesagroCaprino
dc.subject.thesagroProduto Derivado do Leite
dc.subject.thesagroTecnologia de Alimento
dc.subject.thesagroExtrato Vegetal
dc.subject.thesagroSemente
dc.subject.thesagroGirassol
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusDairy goats
dc.subject.nalthesaurusCheeses
dc.subject.nalthesaurusGoat cheese
dc.subject.nalthesaurusCheese milk
dc.subject.nalthesaurusProbiotics
dc.subject.nalthesaurusFunctional foods
dc.subject.nalthesaurusDairy products
dc.subject.nalthesaurusSeed extracts
dc.subject.nalthesaurusPlant extracts
dc.subject.nalthesaurusVegetable extracts
dc.subject.nalthesaurusSunflower seed
dc.subject.nalthesaurusLactobacillus mucosae
riaa.ainfo.id1167732
riaa.ainfo.lastupdate2024-10-02
dc.identifier.doi10.3390/foods13182905
dc.contributor.institutionDÔRIAN CORDEIRO LIMA JÚNIOR, UNIVERSIDADE ESTADUAL DA PARAÍBA; VIVIANE MARIA DA SILVA QUIRINO, NIVERSIDADE ESTADUAL DA PARAÍBA; ALÍCIA SANTOS DE MOURA; JOYCEANA OLIVEIRA CORREIA, UNIVERSIDADE ESTADUAL DA PARAÍBA; JOAO RICARDO FURTADO, CNPC; ISANNA MENEZES FLORÊNCIO, UNIVERSIDADE ESTADUAL DA PARAÍBA; MÁRCIA MARIA CÂNDIDO DA SILVA; HEVILA OLIVEIRA SALLES FIGUEIREDO, CNPC; KARINA MARIA OLBRICH DOS SANTOS, CTAA; ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC; FLÁVIA CAROLINA ALONSO BURITI, UNIVERSIDADE ESTADUAL DA PARAÍBA.
Aparece en las colecciones:Artigo em anais de congresso (CNPC)

Ficheros en este ítem:
Fichero Descripción TamañoFormato 
CNPC-2024-Goat-cheese-produced-with-sunflower.pdf2.29 MBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro sencillo del ítem

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace