کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6400353 1628522 2017 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat 'coalho' cheese
ترجمه فارسی عنوان
تأثیر مکمل های باکتری پروبیوتیک اسید لاکتیک جداگانه یا ترکیبی بر تولید اسید و قند در پنیر بز
کلمات کلیدی
محصولات لبنی، اسیدهای چرب، اسیدهای ارگانیک، پروبیوتیک ها، گلیکولیز،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
This study analyzed the glycolytic effects of adding isolated and combined probiotic bacterial strains to goat 'coalho' cheese. The cheeses were: C-with added Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris; L-with added Lactobacillus acidophilus; P-with added Lactobacillus paracasei; B-with added Bifidobacterium lactis; and M, added a “mixed” culture with the three probiotic. Based on the results, the different probiotic lactic acid and the length of storage were verified as factors affecting the organic and fatty acids profiles. Probioticlactic acid bacteria exhibited higher glycolytic potential throughout the 28-day storage, leading to high sugar consumption and organic acid production, with the consequent formation of a more intense cheese aroma. When evaluating the fatty acid profile, the addition of the B. lactis culture and of the mixed culture was observed to have a positive effect, providing a fatty acid profile with better nutritional value, i.e., with a higher of conjugated linoleic acids and unsaturated fatty acids.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 75, January 2017, Pages 710-718
نویسندگان
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