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http://hdl.handle.net/10773/27869
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DC Field | Value | Language |
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dc.contributor.author | Rodrigues, Dina | pt_PT |
dc.contributor.author | Rocha-Santos, Teresa A. P. | pt_PT |
dc.contributor.author | Pereira, Cláudia I. | pt_PT |
dc.contributor.author | Gomes, Ana M. | pt_PT |
dc.contributor.author | Malcata, F. Xavier | pt_PT |
dc.contributor.author | Freitas, Ana C. | pt_PT |
dc.date.accessioned | 2020-03-11T11:32:33Z | - |
dc.date.available | 2020-03-11T11:32:33Z | - |
dc.date.issued | 2011 | - |
dc.identifier.issn | 0023-6438 | pt_PT |
dc.identifier.uri | http://hdl.handle.net/10773/27869 | - |
dc.description.abstract | Inulin and fructooligosaccharides were studied for their prebiotic effect upon growth/survival of probiotic bacteria and technological potential in probiotic food processing, via characterization of glycolysis, proteolysis and lipolysis in curdled milk matrices; the ultimate goal is the manufacture of synbiotic cheeses. Prebiotic compounds did not significantly affect growth/viability of all strains studied, except Lactobacillus acidophilus La-5. Proteolysis indices revealed considerable casein degradation in probiotic and synbiotic matrices inoculated with Bifidobacterium lactis B94 and Lactobacillus casei-01; lower values were achieved in those inoculated with L. acidophilus La-5, yet a synbiotic effect was apparent in NPN values. Lipolysis was not extensive over storage, irrespective of matrix type; however, interesting differences in terms of the qualitative free fatty acids profile were observed. CLA isomers, and α-linolenic and γ−linolenic acids were detected upon 15 d of ripening of all inoculated matrices. Principal component analysis was able to discriminate the various matrices according to degree of maturation, throughout the ripening period. Microbiological and biochemical parameters unfolded a very good technological potential, especially of B. lactis B94 and L. casei-01, to produce novel types of functional dairy matrices – although extrapolation to actual cheeses should still be done with care, because e.g. syneresis was not considered. | pt_PT |
dc.language.iso | eng | pt_PT |
dc.publisher | Elsevier | pt_PT |
dc.relation | info:eu-repo/grantAgreement/FCT/5876-PPCDTI/71051/PT | pt_PT |
dc.relation | info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F18258%2F2004/PT | pt_PT |
dc.rights | restrictedAccess | pt_PT |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | pt_PT |
dc.subject | Probiotics | pt_PT |
dc.subject | Prebiotics | pt_PT |
dc.subject | Synbiotics | pt_PT |
dc.subject | Dairy products | pt_PT |
dc.subject | Cheese | pt_PT |
dc.title | The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices | pt_PT |
dc.type | article | pt_PT |
dc.description.version | published | pt_PT |
dc.peerreviewed | yes | pt_PT |
degois.publication.firstPage | 100 | pt_PT |
degois.publication.issue | 1 | pt_PT |
degois.publication.lastPage | 108 | pt_PT |
degois.publication.title | LWT - Food Science and Technology | pt_PT |
degois.publication.volume | 44 | pt_PT |
dc.identifier.doi | 10.1016/j.lwt.2010.05.021 | pt_PT |
Appears in Collections: | CESAM - Artigos DQ - Artigos |
Files in This Item:
File | Description | Size | Format | |
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Rodrigues et al. - 2011 - The potential effect of FOS and inulin upon probio.pdf | 734.32 kB | Adobe PDF |
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