Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12

Chaves, Karina S.; Gigante, Mirna Lúcia

doi:10.1016/j.idairyj.2015.08.009

Cited by 30 publications

(14 citation statements)

References 61 publications

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“…Os queijos foram produzidos confome método descrito por Santos et al (2009) com modificações, em três repetições. Para cada processo, 12 L de leite integral de cabras foram tratados termicamente (68 ºC por 2 min) (VIANNA et al, 2008;ALVES et al, 2013;CHAVES;GIGANTE, 2016), resfriados a 35 ºC, divididos em 2 porções (6 litros) utilizadas para a fabricação do queijo Minas frescal de acordo com os seguintes tra tamentos: (T1) queijo Minas frescal com adi ção de ácido lático a concentração de 85 % (2,5 mL/10 L) e (T2) queijo Minas frescal com a adição de 1 % (v/v) de cultura láctica constituída de Lactococcus lactis ssp. lactis e Lactococcus lactis ssp.…”

Section: Produção Do Queijo Minas Frescalunclassified

Avaliação Físico-Química, Microbiológica E Sensorial De Queijo Minas Frescal De Leite De Cabra Desenvolvido Por Acidificação Direta E Fermentação Lática

et al. 2016

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química, microbiológica e sensorial de queijo minas frescal de leite de cabra... Rev. Inst. Laticínios Cândido Tostes, v. 71, n. 3, p. 166-178, jul/set, 2016 que apresentou menor contagem de bactérias láticas totais e acidez, maior valor de pH e maior aceitabilidade sensorial e intenção de compra diferindo do queijo obtido por fermentação lática. Os resultados mostram que a forma de acidificação afeta as características do produto e sua aceitação pelos consumidores. A utilização do leite de cabra para produção do queijo Minas frescal apresenta potencial de aplicação na indústria de lácteos, agrega valor, tornando-o um produto alternativo aos consumidores alérgicos ao leite bovino.Palavras-chave: ácido lático; cultura starter; leite de cabra; queijo Minas frescal. ABSTRACTThe aim of this study was to evaluate the effect of the direct acidification by lactic acid and indirect, by adding of the mesophilic starter culture type O (Lactococcus lactis subsp. lactis e Lactococcus lactis subsp. cremoris), the physicochemical properties, microbiological and sensory product. Two formulations of Minas Frescal cheese were prepared by acidification with lactic acid and acidification with mesophilic type O culture and evaluated for microbiological quality: the psychrotrophic count, aerobic mesophilic and thermotolerant Coliforms and Salmonella sp. The physicochemical analyzes were performed determination of fat, ash, moisture, acidity in lactic acid and pH. The physical and chemical changes were evaluated in the Minas fresh cheese during the 14-day storage period, and analyzed its acceptability and purchase intent through sensory analysis. The results revealed that the Minas fresh cheese formulations presented in good sanitary conditions and of consumption. The physico-chemical parameters of fat, ash and moisture of the Minas fresh cheeses do not differ significantly (p < 0.05). The cheese obtained by direct acidification by lactic acid showed the lowest values of count total lactic bacteria and acidity in acid lactic, higher pH and greater sensory acceptance and purchase intent differing cheese obtained by lactic fermentation. The results show that the form of acidification affects the product characteristics and consumer acceptability. The use of goat milk for the production of fresh cheese mines shows potential for the dairy industry and adds value to the product and becomes an alternative product to consumers allergic to cow's milk.

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Section: Produção Do Queijo Minas Frescalunclassified

Avaliação Físico-Química, Microbiológica E Sensorial De Queijo Minas Frescal De Leite De Cabra Desenvolvido Por Acidificação Direta E Fermentação Lática

et al. 2016

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“…Крім того, ацидофільна паличка метаболізує речовини, що відіграють роль імуномодуляторів у системі будь-яко-го організму людини [3]; знижує рівень холестерину у плазмі крові [4]; накопичує молочну кислоту, яка запобігає розвитку гнилісних мікроорганізмів [5]. З цього можна спрогнозувати, що й харчові продукти на основі ацидофільної палички матимуть безумовну користь [6][7][8].…”

Section: аналіз літературних даних та постановка проблемиunclassified

“…Так, наприклад, автори [6,7] пропонують техноло-гію сирів із вмістом ацидофільної палички і наголошу-ють про вагомий лікувальний ефект даних продуктів. У роботі [8] описується технологія та результати ви-пробувань йогуртів на основі ацидофільної палички.…”

Section: аналіз літературних даних та постановка проблемиunclassified

Culture medium development for lactobacillus acidophilus encapsulation

Большакова¹,

Кондратюк²,

Пивоваров³

2015

EEJET

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“…CE is a powerful separation technique, and it has been used, for instance, to study casein hydrolysis during ripening of several cheese varieties, such as Cheddar (Broadbent and others ), Serpa (Roseiro and others , b), Mozzarella (Otte and others ), Feta (Otte and others ), Dambo (Otte and others ), Västerbottensost (Rehn and others ), and Prato (Alves and others ; Chaves and Gigante ).…”

Section: Introductionmentioning

confidence: 99%

“…Studies on Prato cheese proteolysis have used nonspecific techniques such as quantification of trichloroacetic acid‐soluble and pH 4.6‐soluble nitrogen (Minussi and others ; Narimatsu and others ; Mazal and others ). Gel electrophoresis (Silva and others ; Monteiro and others ) and CE (Alves and others ; Chaves and Gigante ) were applied to the study of proteolysis in Prato cheese allowing further elucidation of the hydrolysis profile of caseins. In general, the proteolysis in Prato cheese is predominantly characterized by the hydrolysis of the α s1 ‐casein, as a result of the residual coagulant action, and more specifically at the Phe 23 ‐Phe 24 bond at the beginning of ripening, a process that forms the α s1 ‐I‐CN peptide.…”

Section: Introductionmentioning

confidence: 99%

A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI‐MS and Capillary Electrophoresis

Baptista

Araújo

Eberlin

et al. 2017

Journal of Food Science

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In this study, we describe the characterization of the peptide profile in commercial Prato cheese by matrix-assisted laser desorption ionization mass spectrometry (MALDI-MS) and capillary electrophoresis (CE). Ten commercial Prato cheese brands were characterized via their physicochemical composition and subjected to fractionation according to solubility at pH 4.6. The pH 4.6 insoluble fraction was evaluated by CE, whereas MALDI-MS was applied to the fraction soluble at pH 4.6 and in 70% ethanol. CE revealed a characteristic pattern of hydrolysis, with formation of para-κ-casein, hydrolysis of α -casein at the Phe - Phe bond, and hydrolysis of β-casein. For the MALDI-MS data, a complex peptide profile was observed, with the identification of 44 peptides previously reported (24 peptides from α -casein, 14 from β-casein, 3 from κ-casein, and 3 from α -casein). It was also observed that cheeses with salt-in-moisture content greater than 5% showed an accumulation of a bitter-tasting peptide (m/z 1536, α -CN f1-13), suggesting a relationship between the higher salt concentration and the abundance of this peptide. In conclusion, the results showed that even commercial cheeses produced with different raw material and processing conditions showed very similar peptide profiles when assessed at the molecular level, and only 9 peptides were responsible for discrimination of cheeses.

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Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12

Cited by 30 publications

References 61 publications

Avaliação Físico-Química, Microbiológica E Sensorial De Queijo Minas Frescal De Leite De Cabra Desenvolvido Por Acidificação Direta E Fermentação Lática

Avaliação Físico-Química, Microbiológica E Sensorial De Queijo Minas Frescal De Leite De Cabra Desenvolvido Por Acidificação Direta E Fermentação Lática

Culture medium development for lactobacillus acidophilus encapsulation

A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI‐MS and Capillary Electrophoresis

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