Use este identificador para citar ou linkar para este item:
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/826
Registro completo de metadados
Campo DC | Valor | Idioma |
---|---|---|
dc.contributor.author | Pinilla, Cristian Mauricio Barreto | - |
dc.contributor.author | Brandelli, Adriano | - |
dc.contributor.author | Isaia, Henrique Ataíde | - |
dc.contributor.author | Guzman, Frank | - |
dc.contributor.author | Gama, Marco Antônio Sundfeld da | - |
dc.contributor.author | Spadoti, Leila Maria | - |
dc.contributor.author | Alves, Adriana Torres Silva e | - |
dc.date.accessioned | 2025-07-31T18:24:21Z | - |
dc.date.available | 2025-07-31T18:24:21Z | - |
dc.date.issued | 2024 | - |
dc.identifier.uri | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/826 | - |
dc.description.abstract | There are massive sources of lactic acid bacteria (LAB) in traditional dairy products. Some of these indigenous strains could be novel probiotics with applications in human health and supply the growing needs of the probiotic industry. In this work, were analyzed the probiotic and technological properties of three Lactobacilli strains isolated from traditional Brazilian cheeses. In vitro tests showed that the three strains are safe and have probiotic features. They presented antimicrobial activity against pathogenic bacteria, auto-aggregation values around 60%, high bioflm formation properties, and a survivor of more than 65% to simulated acid conditions and more than 100% to bile salts. The three strains were used as adjunct cultures separately in a pilot-scale production of Prato cheese. After 45 days of ripening, the lactobacilli counts in the cheeses were close to 8 Log CFU/g, and was observed a reduction in the lactococci counts (around -3 Log CFU/g) in a strain-dependent manner. Cheese primary and secondary proteolysis were unafected by the probiotic candidates during the ripening, and the strains showed no lipolytic efect, as no changes in the fatty acid profle of cheeses were observed. Thus, our fndings suggest that the three strains evaluated have probiotic properties and have potential as adjunct non-starter lactic acid bacteria (NSLAB) to improve the quality and functionality of short-aged cheeses. | pt_BR |
dc.description.sponsorship | CNPq, FAPESP | pt_BR |
dc.language.iso | en_US | pt_BR |
dc.publisher | Current microbiology | pt_BR |
dc.rights | Aberto | - |
dc.title | Probiotic Potential and Application of Indigenous Non‑Starter Lactic Acid Bacteria in Ripened Short‑Aged Cheese | pt_BR |
dc.type | Article | pt_BR |
Aparece nas coleções: | Artigos Científicos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
---|---|---|---|---|
Probiotic potential.pdf | 1.02 MB | Adobe PDF | Visualizar/Abrir |
Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.