Technological properties of lactic acid bacteria in dairy products: a review

Detalhes bibliográficos
Autor(a) principal: Lima, Carlos Henrique Gomes de Sousa
Data de Publicação: 2021
Outros Autores: Costa, Josiane da Silva, Carbonera, Nádia, Helbig, Elizabete
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/861
Resumo: The lactic acid bacteria (LAB) are a group of microorganisms known to be safe, which, due to their numerous metabolites, contribute to the biopreservation and/ or offer advantages in organoleptic, technological, nutritional, or physiological aspects, and thus, being very applicable by the dairy industry. The present review presented the characteristics of high potential for the selection of strains for the dairy industry, such as antimicrobial action, production of bacteriocins, aromatic compounds, exopolysaccharides, proteolytic and lipolytic activity, sodium chloride tolerance, and acidifying action. Thus, the study aimed to evaluate the importance of research that leads to the assessment of LAB with desirable technological effects for the formulation of products with high added value.
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spelling Technological properties of lactic acid bacteria in dairy products: a reviewPropriedades tecnológicas de bactérias ácido-lácticas em lacticínios: revisãobiopreservation; quality; bioactive compound; biotechnology.biopreservação; qualidade; composto bioativo; biotecnologia.The lactic acid bacteria (LAB) are a group of microorganisms known to be safe, which, due to their numerous metabolites, contribute to the biopreservation and/ or offer advantages in organoleptic, technological, nutritional, or physiological aspects, and thus, being very applicable by the dairy industry. The present review presented the characteristics of high potential for the selection of strains for the dairy industry, such as antimicrobial action, production of bacteriocins, aromatic compounds, exopolysaccharides, proteolytic and lipolytic activity, sodium chloride tolerance, and acidifying action. Thus, the study aimed to evaluate the importance of research that leads to the assessment of LAB with desirable technological effects for the formulation of products with high added value.As bactérias ácido-lácticas (BAL) são um grupo de microrganismos conhecidos como seguros, e que devido aos seus inúmeros metabólitos, contribuem na biopreservação e/ou oferecimento de vantagens nos aspectos organolépticos, tecnológicos, nutricionais ou fisiológicos, e assim, sendo muito aplicável pela indústria láctea. A presente revisão apresenta as características de elevado potencial para seleção de cepas para a indústria de laticínios, como ação antimicrobiana, produção de bacteriocinas, compostos aromáticos, exopolissacarídeos, atividade proteolítica e lipolítica, tolerância ao cloreto de sódio e ação acidificante. Dessa forma, o estudo objetivou relatar aspectos importantes de pesquisas que conduzam à avaliação de BAL com efeitos tecnológicos desejáveis para formulação de produtos com alto valor agregado.ILCTLima, Carlos Henrique Gomes de SousaCosta, Josiane da SilvaCarbonera, NádiaHelbig, Elizabete2021-12-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/86110.14295/2238-6416.v76i4.861Journal of Candido Tostes Dairy Institute; v. 76, n. 4 (2021); 243-256Revista do Instituto de Laticínios Cândido Tostes; v. 76, n. 4 (2021); 243-2562238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/861/571https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/861/406Direitos autorais 2023 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2023-03-06T17:44:04Zoai:oai.rilct.emnuvens.com.br:article/861Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2023-03-06T17:44:04Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Technological properties of lactic acid bacteria in dairy products: a review
Propriedades tecnológicas de bactérias ácido-lácticas em lacticínios: revisão
title Technological properties of lactic acid bacteria in dairy products: a review
spellingShingle Technological properties of lactic acid bacteria in dairy products: a review
Lima, Carlos Henrique Gomes de Sousa
biopreservation; quality; bioactive compound; biotechnology.
biopreservação; qualidade; composto bioativo; biotecnologia.
title_short Technological properties of lactic acid bacteria in dairy products: a review
title_full Technological properties of lactic acid bacteria in dairy products: a review
title_fullStr Technological properties of lactic acid bacteria in dairy products: a review
title_full_unstemmed Technological properties of lactic acid bacteria in dairy products: a review
title_sort Technological properties of lactic acid bacteria in dairy products: a review
author Lima, Carlos Henrique Gomes de Sousa
author_facet Lima, Carlos Henrique Gomes de Sousa
Costa, Josiane da Silva
Carbonera, Nádia
Helbig, Elizabete
author_role author
author2 Costa, Josiane da Silva
Carbonera, Nádia
Helbig, Elizabete
author2_role author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Lima, Carlos Henrique Gomes de Sousa
Costa, Josiane da Silva
Carbonera, Nádia
Helbig, Elizabete
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv biopreservation; quality; bioactive compound; biotechnology.
biopreservação; qualidade; composto bioativo; biotecnologia.
topic biopreservation; quality; bioactive compound; biotechnology.
biopreservação; qualidade; composto bioativo; biotecnologia.
description The lactic acid bacteria (LAB) are a group of microorganisms known to be safe, which, due to their numerous metabolites, contribute to the biopreservation and/ or offer advantages in organoleptic, technological, nutritional, or physiological aspects, and thus, being very applicable by the dairy industry. The present review presented the characteristics of high potential for the selection of strains for the dairy industry, such as antimicrobial action, production of bacteriocins, aromatic compounds, exopolysaccharides, proteolytic and lipolytic activity, sodium chloride tolerance, and acidifying action. Thus, the study aimed to evaluate the importance of research that leads to the assessment of LAB with desirable technological effects for the formulation of products with high added value.
publishDate 2021
dc.date.none.fl_str_mv 2021-12-03
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/861
10.14295/2238-6416.v76i4.861
url https://www.revistadoilct.com.br/rilct/article/view/861
identifier_str_mv 10.14295/2238-6416.v76i4.861
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/861/571
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/861/406
dc.rights.driver.fl_str_mv Direitos autorais 2023 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2023 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 76, n. 4 (2021); 243-256
Revista do Instituto de Laticínios Cândido Tostes; v. 76, n. 4 (2021); 243-256
2238-6416
0100-3674
reponame:Revista do Instituto de Laticínios Cândido Tostes
instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
instname_str Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron_str EPAMIG
institution EPAMIG
reponame_str Revista do Instituto de Laticínios Cândido Tostes
collection Revista do Instituto de Laticínios Cândido Tostes
repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
repository.mail.fl_str_mv ||revistadoilct@epamig.br|| revistadoilct@oi.com.br
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