Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids

Santos, K. M. O. dos; Bomfim, M. A. D.; Vieira, A. D. S.; Benevides, S. D.; Saad, Susana Marta Isay; Buriti, Flávia Carolina Alonso; Egito, A. S. do

doi:10.1016/j.idairyj.2011.12.001

Cited by 38 publications

(28 citation statements)

References 35 publications

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“…Studies have reported the efficiency of goat Coalho cheese as appropriate matrix to serve as a vehicle for probiotic bacteria from the genera Lactobacillus and Bifidobacterium. Another important finding was that the incorporation of the test strains did not cause changes in the product's quality characteristics but instead improved its sensory attributes Santos et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese

Rolim

Santos

Barcelos

et al. 2015

LWT - Food Science and Technology

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a b s t r a c tThis 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.

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Section: Introductionmentioning

confidence: 99%

Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese

Rolim

Santos

Barcelos

et al. 2015

LWT - Food Science and Technology

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“…Therefore, it is usually necessary to have longer extraction times during analysis, before balance between the headspace and the fiber polymer is reached (Barros et al, 2012;Trujillo-Rodríguez et al, 2014). Figure 3 shows that the optimal parameters of this study were located in the exact region of the center point.…”

Section: Optimization Of Spme Parameters For Volatiles In Caprine Coamentioning

confidence: 87%

Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology

et al. 2016

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“…Sanz Sampelayo et al (2007) citam que a suplementação lipídica em cabras leiteiras não causa mudanças no consumo de energia ou na produção de leite, mas aumenta significativamente o teor de gordura do leite na maioria dos casos. Santos et al (2012) observaram que dietas de cabras com suplementação de óleo de soja aumentaram o teor de gordura e sólidos totais do leite. Resultados semelhantes a respeito das mudanças na composição do leite, como consequência da suplementação com óleo de soja na dieta de cabras foram relatados por Bouattour et al (2008), com particular au mento do nível de gordura e manutenção do teor de proteínas.…”

Section: Composição Em áCidos Graxosunclassified

Perfil De Ácidos Graxos E Frações Proteicas Do Leite De Cabra

et al. 2015

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RESUMOObjetivou-se realizar um estudo sobre o perfil de ácidos graxos e frações proteicas do leite de cabra. A principal característica da gordura desse leite é o alto teor de ácidos graxos de cadeia curta e média, que tem pelo menos duas vezes mais ácidos graxos C4-C10 do que o leite de vaca. Esses ácidos graxos possuem metabolismo diferente dos ácidos graxos de cadeia longa. As proteínas do leite de cabra são constituídas em média de 71% de caseínas, 22% de proteínas do soro (proteínas solúveis) e 7% de nitrogênio não proteico. Em comparação com o leite de vaca, o leite de cabra contém menos caseínas, mais proteínas séricas e mais nitrogênio não proteico. A identificação dos componentes do leite de cabra e a caracterização de suas propriedades poderão servir como ponto inicial para elaboração e implantação de programas para melhoria da qualidade do leite de cabra e seus derivados.Palavras-chave: caprino; gordura; proteína. ABSTRACTThe aim of this study/reviewer was to evaluate the profile of fatty acids and protein fractions on the goat milk. The goat milk has as main characteristic the short and medium fatty acid chain (C4-C10) that is, at least as twice as much of that observed in cow milk. The protein fraction on the goat milk is composed in average by caseins (71%), whey proteins, 22% (soluble proteins) and non-proteic nitrogen (7%). When compared to cow's milk, the goat's milk has less casein, more serum proteins and non-proteic nitrogen. Compared with cow milk, goat milk contains less

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Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids

Cited by 38 publications

References 35 publications

Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese

Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese

Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology

Perfil De Ácidos Graxos E Frações Proteicas Do Leite De Cabra

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