Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/40656
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dc.creatorMagalhães, Karina Teixeira-
dc.creatorPereira, Maria Alcina-
dc.creatorNicolau, Ana-
dc.creatorDragone, Giuliano-
dc.creatorDomingues, Lucília-
dc.creatorTeixeira, José António-
dc.creatorSilva, João Batista de Almeida-
dc.creatorSchwan, Rosane Freitas-
dc.date.accessioned2020-05-07T10:39:23Z-
dc.date.available2020-05-07T10:39:23Z-
dc.date.issued2010-11-
dc.identifier.citationMAGALHÃES, K. T. et al. Production of fermented cheese whey-based beverage using kefir grains as starter culture: evaluation of morphological and microbial variations. Bioresource Technology, [S.l.], v. 101, n. 22, p. 8843-8850, Nov. 2010. DOI: 10.1016/j.biortech.2010.06.083.pt_BR
dc.identifier.urihttps://www.sciencedirect.com/science/article/abs/pii/S0960852410010643pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/40656-
dc.description.abstractWhey valorization concerns have led to recent interest on the production of whey beverage simulating kefir. In this study, the structure and microbiota of Brazilian kefir grains and beverages obtained from milk and whole/deproteinised whey was characterized using microscopy and molecular techniques. The aim was to evaluate its stability and possible shift of probiotic bacteria to the beverages. Fluorescence staining in combination with Confocal Laser Scanning Microscopy showed distribution of yeasts in macro-clusters among the grain’s matrix essentially composed of polysaccharides (kefiran) and bacteria. Denaturing gradient gel electrophoresis displayed communities included yeast affiliated to Kluyveromyces marxianus, Saccharomyces cerevisiae, Kazachatania unispora, bacteria affiliated to Lactobacillus kefiranofaciens subsp. Kefirgranum, Lactobacillus kefiranofaciens subsp. Kefiranofaciens and an uncultured bacterium also related to the genus Lactobacillus. A steady structure and dominant microbiota, including probiotic bacteria, was detected in the analyzed kefir beverages and grains. This robustness is determinant for future implementation of whey-based kefir beverages.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceBioresource Technologypt_BR
dc.subjectKefirpt_BR
dc.subjectCheese wheypt_BR
dc.subjectMilkpt_BR
dc.subjectPCR-DGGEpt_BR
dc.subjectCSLMpt_BR
dc.subjectPolymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE)pt_BR
dc.subjectConfocal laser scanning microscopy (CSLM)pt_BR
dc.titleProduction of fermented cheese whey-based beverage using kefir grains as starter culture: evaluation of morphological and microbial variationspt_BR
dc.typeArtigopt_BR
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