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dc.contributor.authorBezerra, Taliana Kênia Alves; et. al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2021-09-21T18:01:34Z-
dc.date.availablePT_Br
dc.date.available2021-09-21T18:01:34Z-
dc.date.copyright-
dc.date.issued2016-
dc.identifierPT_Br
dc.identifier.citationFood Chemistry, v. 196, p. 359-366, 2016.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/161-
dc.description.abstractThis study aimed to analyse the proteolytic effects of adding isolated and combined probiotic strains to goat ‘‘coalho” cheese. The cheeses were: QS – with culture Start, composed by Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris (R704); QLA – with Lactobacillus acidophilus (LA-5); QLP – with Lactobacillus paracasei subsp. paracasei (L. casei 01); QB – with Bifidobacterium animalis subsp. lactis (BB 12); and QC, co-culture with the three probiotic microorganisms. The cheeses were analysed during 28 days of storage at 10 C. The probiotic cell count was higher than 6.5 and 7 log colony-forming units (CFU) g 1 of cheese at the 1st and 28th days of storage, respectively. The addition of co-culture influenced (p < 0.01) proteolysis in the cheese and resulted in a higher content of soluble protein and release of amino acids at the 1st day after processing. However, over all 28 days, the cheese supplemented with Bifidobacterium lactis in its isolated form showed the highest proteolytic activity, particularly in the hydrolysis of the alpha-s2 and kappa-casein fractions.pt_BR
dc.description.sponsorshipCNPq / CAPESpt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherElsevier Ltd.pt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectCheesept_BR
dc.subjectProteolysispt_BR
dc.subject‘‘Coalho”pt_BR
dc.subjectGoat cheesespt_BR
dc.subjectFree amino acidspt_BR
dc.titleProteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteriapt_BR
dc.typeArticlept_BR
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