کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4563523 1628526 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk
ترجمه فارسی عنوان
اثر باکتری های اسید لاکتیک بومی جدا شده از شیر بز و پنیر بر محتوای فولات و ریبوفلاوین شیر بز تخمیر شده
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• 179 potential LAB isolates were obtained from goat milk and cheeses.
• 84% of isolated were able to produce folate, 8% riboflavin and 8% both vitamins.
• High folate and riboflavin producing LAB were identified using genetic methods.
• 7 strains were able to increase folate levels in goat milk.
• Goat milk fermented with Streptococcus thermophilus FP268v provides 19% of the RDA of folate.

The aim of the present study was to isolate riboflavin- and folate-producing lactic acid bacteria (LAB) from raw goat milk and cheeses, identify them and evaluate their capability to increase the content of these vitamins in fermented goat milk, envisaging potential application for development of novel bioenriched goat milk products. From 179 LAB isolates obtained, 151 (84%) were capable to produce at least one of these vitamins. The average production of total folate and riboflavin in vitamin-free media was 138 ng/ml and 364 ng/ml, respectively. Based on RAPD-PCR and 16S rDNA sequencing, 19 different genetic profiles were obtained and 7 species were identified, with predominance of Streptococcus thermophilus (7), Weissella paramensenteroides (6), and Lactococcus lactis (4). Seven isolates that produced folate and riboflavin above the average were tested for vitamins production in UHT goat milk. Five isolates were capable to increase four to six fold the original amount of folate in the milk in 24 h. Folate content in milk fermented with Lc. lactis FP368 for 24 h was 313 ng/ml that could provide 19% of the recommended daily intake of this vitamin. In addition, St. thermophilus FP268 increased the folate concentration in the milk almost four fold in only 6 h.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 71, September 2016, Pages 155–161
نویسندگان
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