Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/36668
metadata.artigo.dc.title: Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage
metadata.artigo.dc.creator: Coelho, Samira Reis
Lima, Ítalo Abreu
Martins, Maurilio Lopes
Benevenuto Júnior, Augusto Aloísio
Torres Filho, Robledo de Almeida
Ramos, Alcinéia de Lemos Souza
Ramos, Eduardo Mendes
metadata.artigo.dc.subject: Dry-fermented sausage - Sensorial analysis
Lactobacillus paracasei
Prebiotic lactulose
Salaminho - Análise sensorial
metadata.artigo.dc.publisher: Elsevier
metadata.artigo.dc.date.issued: Mar-2019
metadata.artigo.dc.identifier.citation: COELHO, S. R. et al. Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage. LWT, [S. l.], v. 102, p. 254-259, Mar. 2019.
metadata.artigo.dc.description.abstract: The purpose of this study was to evaluate how the incorporation of the probiotic culture Lactobacillus paracasei and the prebiotic lactulose in dry-fermented sausage affects the technological, microbiological and sensorial characteristics of the products. Four formulations were analyzed: CONT (without prebiotic or probiotic); PREB (with 2% lactulose); PROB (with 108 CFU/g of L. paracasei); and SYMB (with 2% lactulose and 108 CFU/g of L. paracasei). The functional ingredients did not affect (P > 0.05) the water activity, pH, moisture, acidity and lactic acid bacteria counts during ripening process. Lower (P < 0.05) residual nitrite values were observed in sausages added with probiotic (7.20 ± 1.32 mg NO2/kg) than in the other treatments (11.38 ± 3.21 mg NO2/kg). The proximate composition and the sensorial attributes were not affected (P > 0.05) by the treatments. A mean concentration of 2.16 ± 0.39% of lactulose was observed in PREB and SYMB sausages and a count of 7.59 ± 0.37 log CFU/g of L. paracasei was observe in PROB and SYMB sausages. The incorporation of lactulose and L. paracasei into this traditional meat product resulted in a potential probiotic and symbiotic salami, adding additional nutritional benefits for the consumer.
metadata.artigo.dc.identifier.uri: https://www.sciencedirect.com/science/article/pii/S0023643818311046#!
http://repositorio.ufla.br/jspui/handle/1/36668
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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