Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions.
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1124541 https://doi.org/10.1016/j.lwt.2020.109905 |
Resumo: | In this study, goat fermented milk trials were prepared with six potentially probiotic autochthonous cultures Lactobacillus rhamnosus EM1107, Lactobacillus plantarum (CNPC001, CNPC002, CNPC003 and CNPC004) and Lactobacillus mucosae CNPC007in the presence and absence of a starter culture (Streptococcus thermophilus, ST) and in the presence and absence of inulin (IN) or oligofructose (FOS), consisting of 36 trials. The fermented milk without the starter culture only achieved a lactic acid content above 0.6 g/100 g after 24 h, thus requiring the presence of ST culture for a faster acidification. After the fermentation, three trials with the best fermentative performance and visual firmness (EM1107 + ST + IN, CNPC003 + ST + IN and CNPC007 + ST + IN) were exposed to simulated conditions of the gastrointestinal tract (GIT) in vitro. All fermented milk, with Lactobacillus spp. population above 6 log CFU/g before GIT simulation, showed the highest viability losses in the gastric step. In fermented milk with Streptococcus thermophilus plus inulin, L. rhamnosus and L. mucosae performed well in the GIT assay, achieving a viability between 6.50 - 7.24 and 6.50-7.60 log CFU/g in the enteric stage, respectively. Therefore, the combination of EM1107 or CNPC007 strains with S. thermophilus and inulin is promising in the production of goat dairy products. |
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Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions.Fermented goat milkProbiotic potentialLactobacillus sppPrebioticIn vitro gastrointestinal resistanceFood technologyLactic acid bacteriaFunctional propertiesPrebioticsStrainsInulinCocultureLactobacillus plantarumLactobacillus rhamnosusLactobacillus caseiViabilityIn this study, goat fermented milk trials were prepared with six potentially probiotic autochthonous cultures Lactobacillus rhamnosus EM1107, Lactobacillus plantarum (CNPC001, CNPC002, CNPC003 and CNPC004) and Lactobacillus mucosae CNPC007in the presence and absence of a starter culture (Streptococcus thermophilus, ST) and in the presence and absence of inulin (IN) or oligofructose (FOS), consisting of 36 trials. The fermented milk without the starter culture only achieved a lactic acid content above 0.6 g/100 g after 24 h, thus requiring the presence of ST culture for a faster acidification. After the fermentation, three trials with the best fermentative performance and visual firmness (EM1107 + ST + IN, CNPC003 + ST + IN and CNPC007 + ST + IN) were exposed to simulated conditions of the gastrointestinal tract (GIT) in vitro. All fermented milk, with Lactobacillus spp. population above 6 log CFU/g before GIT simulation, showed the highest viability losses in the gastric step. In fermented milk with Streptococcus thermophilus plus inulin, L. rhamnosus and L. mucosae performed well in the GIT assay, achieving a viability between 6.50 - 7.24 and 6.50-7.60 log CFU/g in the enteric stage, respectively. Therefore, the combination of EM1107 or CNPC007 strains with S. thermophilus and inulin is promising in the production of goat dairy products.ISADORA KALINE CAMELO PIRES DE OLIVEIRA GALDINO, Universidade Estadual da ParaíbaMÁRCIA MUNIZ OLIVEIRA, Universidade Estadual da ParaíbaARYANNE TEIXEIRA OLIVEIRA, Universidade Estadual da ParaíbaGABRIEL MONTEIRO DA SILVA, Universidade Estadual da ParaíbaTIAGO ALMEIDA DE OLIVEIRA, Universidade Estadual da ParaíbaKARINA MARIA OLBRICH DOS SANTOS, CTAAANTONIO SILVIO DO EGITO VASCONCELOS, CNPCFLÁVIA CAROLINA ALONSO BURITI, Universidade Estadual da Paraíba.GALDINO, I. K. C. P. de O.OLIVEIRA, M. M.OLIVEIRA, A. T.SILVA, G. M. daOLIVEIRA, T. A. deSANTOS, K. M. O. dosEGITO, A. S. doBURITI, F. C. A.2022-05-25T05:03:56Z2022-05-25T05:03:56Z2020-08-242021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleLWT - Food Science and Technology, v. 135, 109905, 2021.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1124541https://doi.org/10.1016/j.lwt.2020.109905enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2022-05-25T05:04:04Zoai:www.alice.cnptia.embrapa.br:doc/1124541Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542022-05-25T05:04:04falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542022-05-25T05:04:04Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions. |
title |
Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions. |
spellingShingle |
Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions. GALDINO, I. K. C. P. de O. Fermented goat milk Probiotic potential Lactobacillus spp Prebiotic In vitro gastrointestinal resistance Food technology Lactic acid bacteria Functional properties Prebiotics Strains Inulin Coculture Lactobacillus plantarum Lactobacillus rhamnosus Lactobacillus casei Viability |
title_short |
Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions. |
title_full |
Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions. |
title_fullStr |
Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions. |
title_full_unstemmed |
Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions. |
title_sort |
Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions. |
author |
GALDINO, I. K. C. P. de O. |
author_facet |
GALDINO, I. K. C. P. de O. OLIVEIRA, M. M. OLIVEIRA, A. T. SILVA, G. M. da OLIVEIRA, T. A. de SANTOS, K. M. O. dos EGITO, A. S. do BURITI, F. C. A. |
author_role |
author |
author2 |
OLIVEIRA, M. M. OLIVEIRA, A. T. SILVA, G. M. da OLIVEIRA, T. A. de SANTOS, K. M. O. dos EGITO, A. S. do BURITI, F. C. A. |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
ISADORA KALINE CAMELO PIRES DE OLIVEIRA GALDINO, Universidade Estadual da Paraíba MÁRCIA MUNIZ OLIVEIRA, Universidade Estadual da Paraíba ARYANNE TEIXEIRA OLIVEIRA, Universidade Estadual da Paraíba GABRIEL MONTEIRO DA SILVA, Universidade Estadual da Paraíba TIAGO ALMEIDA DE OLIVEIRA, Universidade Estadual da Paraíba KARINA MARIA OLBRICH DOS SANTOS, CTAA ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC FLÁVIA CAROLINA ALONSO BURITI, Universidade Estadual da Paraíba. |
dc.contributor.author.fl_str_mv |
GALDINO, I. K. C. P. de O. OLIVEIRA, M. M. OLIVEIRA, A. T. SILVA, G. M. da OLIVEIRA, T. A. de SANTOS, K. M. O. dos EGITO, A. S. do BURITI, F. C. A. |
dc.subject.por.fl_str_mv |
Fermented goat milk Probiotic potential Lactobacillus spp Prebiotic In vitro gastrointestinal resistance Food technology Lactic acid bacteria Functional properties Prebiotics Strains Inulin Coculture Lactobacillus plantarum Lactobacillus rhamnosus Lactobacillus casei Viability |
topic |
Fermented goat milk Probiotic potential Lactobacillus spp Prebiotic In vitro gastrointestinal resistance Food technology Lactic acid bacteria Functional properties Prebiotics Strains Inulin Coculture Lactobacillus plantarum Lactobacillus rhamnosus Lactobacillus casei Viability |
description |
In this study, goat fermented milk trials were prepared with six potentially probiotic autochthonous cultures Lactobacillus rhamnosus EM1107, Lactobacillus plantarum (CNPC001, CNPC002, CNPC003 and CNPC004) and Lactobacillus mucosae CNPC007in the presence and absence of a starter culture (Streptococcus thermophilus, ST) and in the presence and absence of inulin (IN) or oligofructose (FOS), consisting of 36 trials. The fermented milk without the starter culture only achieved a lactic acid content above 0.6 g/100 g after 24 h, thus requiring the presence of ST culture for a faster acidification. After the fermentation, three trials with the best fermentative performance and visual firmness (EM1107 + ST + IN, CNPC003 + ST + IN and CNPC007 + ST + IN) were exposed to simulated conditions of the gastrointestinal tract (GIT) in vitro. All fermented milk, with Lactobacillus spp. population above 6 log CFU/g before GIT simulation, showed the highest viability losses in the gastric step. In fermented milk with Streptococcus thermophilus plus inulin, L. rhamnosus and L. mucosae performed well in the GIT assay, achieving a viability between 6.50 - 7.24 and 6.50-7.60 log CFU/g in the enteric stage, respectively. Therefore, the combination of EM1107 or CNPC007 strains with S. thermophilus and inulin is promising in the production of goat dairy products. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-08-24 2021 2022-05-25T05:03:56Z 2022-05-25T05:03:56Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
LWT - Food Science and Technology, v. 135, 109905, 2021. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1124541 https://doi.org/10.1016/j.lwt.2020.109905 |
identifier_str_mv |
LWT - Food Science and Technology, v. 135, 109905, 2021. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1124541 https://doi.org/10.1016/j.lwt.2020.109905 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503523338027008 |