TY - JOUR
T1 - Effect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat ‘coalho’ cheese
AU - Bezerra, Taliana Kênia Alves
AU - Arcanjo, Narciza Maria de Oliveira
AU - Garcia, Estefânia Fernandes
AU - Gomes, Ana Maria Pereira
AU - Queiroga, Rita de Cássia Ramos do Egypto
AU - Souza, Evandro Leite de
AU - Madruga, Marta Suely
PY - 2017/1/1
Y1 - 2017/1/1
N2 - 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.
AB - 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.
KW - Dairy products
KW - Fatty acids
KW - Glycolysis
KW - Organic acids
KW - Probiotics
UR - http://www.scopus.com/inward/record.url?scp=84992193905&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2016.10.023
DO - 10.1016/j.lwt.2016.10.023
M3 - Article
AN - SCOPUS:84992193905
SN - 0023-6438
VL - 75
SP - 710
EP - 718
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
ER -