Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/42537
metadata.artigo.dc.title: Autochthonous and commercial cultures with functional properties in goat milk supplemented with licuri fruit
metadata.artigo.dc.creator: Souza, Jane Viana de
Oliveira, Anay Priscilla David de
Ferrari, Iris da Silva
Miyasato, Isabela Felipe
Carrijo, Kênia de Fátima
Schwan, Rosane Freitas
Dias, Francesca Silva
metadata.artigo.dc.subject: Lactic acid bacteria
Syagrus coronata
Fermented goat's milk
Bactéria láctica
Leite de cabra fermentado
metadata.artigo.dc.publisher: Elsevier
metadata.artigo.dc.date.issued: Jun-2020
metadata.artigo.dc.identifier.citation: SOUZA, J. V. de et al. Autochthonous and commercial cultures with functional properties in goat milk supplemented with licuri fruit. Food Bioscience, [S. l.], v. 35, 100585, June 2020.
metadata.artigo.dc.description.abstract: Autochthonous lactic acid bacteria (LAB) from goat milk were selected to produce fermented goat's milk (FGM) with licuri fruit from the biome of Brazil. The performance of commercial cultures (CC), including Lactobacillus acidophilus (LA-5) and Bifidobacterium animalis subsp. lactis (BB-12) cultures, was compared with that of autochthonous cultures (AC). The AC, including cultures of 10 LAB isolates identified as Lactobacillus plantarum and Lactobacillus rhamnosus, were selected for their acidification properties and evaluated against the CC for their techno-functional properties. The AC showed techno-functional properties similar to or better than those of the CC. For FGM production, two culture mixture were used to give FGM1 (from CC) and FGM2 (from AC). FGM2 showed higher populations, greater acidification and proteolytic activity and less degradation of total phenolic contents over time than FGM1. FGM2 obtained higher scores for sensory attributes and consumer preference. Thus, AC are functional cultures that promote greater sensorial acceptance than CC. The use of AC and the licuri fruit for the FGM production offers the additional benefit of being a local food product.
metadata.artigo.dc.identifier.uri: https://www.sciencedirect.com/science/article/abs/pii/S2212429219308739#!
http://repositorio.ufla.br/jspui/handle/1/42537
metadata.artigo.dc.language: en_US
Appears in Collections:DBI - Artigos publicados em periódicos
DQI - Artigos publicados em periódicos

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