The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/7962 |
Resumo: | Inulin and fructooligosaccharides were studied for their prebiotic effect upon growth/survival of probiotic bacteria and technological potential in probiotic food processing, via characterization of glycolysis, proteolysis and lipolysis in curdled milk matrices; the ultimate goal is the manufacture of synbiotic cheeses. Prebiotic compounds did not significantly affect growth/viability of all strains studied, except Lactobacillus acidophilus La-5. Proteolysis indices revealed considerable casein degradation in probiotic and synbiotic matrices inoculated with Bifidobacterium lactis B94 and Lactobacillus casei-01; lower values were achieved in those inoculated with L. acidophilus La-5, yet a synbiotic effect was apparent in NPN values. Lipolysis was not extensive over storage, irrespective of matrix type; however, interesting differences in terms of the qualitative free fatty acids profile were observed. CLA isomers, and a-linolenic and g linolenic acids were detected upon 15 d of ripening of all inoculated matrices. Principal component analysis was able to discriminate the various matrices according to degree of maturation, throughout the ripening period. Microbiological and biochemical parameters unfolded a very good technological potential, especially of B. lactis B94 and L. casei-01, to produce novel types of functional dairy matrices e although extrapolation to actual cheeses should still be done with care, because e.g. syneresis was not considered. |
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The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matricesProbioticsPrebioticsSynbioticsDairy productsCheeseInulin and fructooligosaccharides were studied for their prebiotic effect upon growth/survival of probiotic bacteria and technological potential in probiotic food processing, via characterization of glycolysis, proteolysis and lipolysis in curdled milk matrices; the ultimate goal is the manufacture of synbiotic cheeses. Prebiotic compounds did not significantly affect growth/viability of all strains studied, except Lactobacillus acidophilus La-5. Proteolysis indices revealed considerable casein degradation in probiotic and synbiotic matrices inoculated with Bifidobacterium lactis B94 and Lactobacillus casei-01; lower values were achieved in those inoculated with L. acidophilus La-5, yet a synbiotic effect was apparent in NPN values. Lipolysis was not extensive over storage, irrespective of matrix type; however, interesting differences in terms of the qualitative free fatty acids profile were observed. CLA isomers, and a-linolenic and g linolenic acids were detected upon 15 d of ripening of all inoculated matrices. Principal component analysis was able to discriminate the various matrices according to degree of maturation, throughout the ripening period. Microbiological and biochemical parameters unfolded a very good technological potential, especially of B. lactis B94 and L. casei-01, to produce novel types of functional dairy matrices e although extrapolation to actual cheeses should still be done with care, because e.g. syneresis was not considered.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaRodrigues, DinaRocha-Santos, Teresa A. P.Pereira, Cláudia I.Gomes, Ana M.Malcata, F. XavierFreitas, Ana C.2012-02-27T15:59:13Z20112011-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/7962engRODRIGUES, Dina;...[et al] - The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices. LWT - Food Science and Technology. ISSN 0023-6438. Vol. 44 (2011), p. 100-10810.1016/j.lwt.2010.05.02177956881084info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:13:25Zoai:repositorio.ucp.pt:10400.14/7962Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:07:43.349185Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices |
title |
The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices |
spellingShingle |
The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices Rodrigues, Dina Probiotics Prebiotics Synbiotics Dairy products Cheese |
title_short |
The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices |
title_full |
The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices |
title_fullStr |
The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices |
title_full_unstemmed |
The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices |
title_sort |
The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices |
author |
Rodrigues, Dina |
author_facet |
Rodrigues, Dina Rocha-Santos, Teresa A. P. Pereira, Cláudia I. Gomes, Ana M. Malcata, F. Xavier Freitas, Ana C. |
author_role |
author |
author2 |
Rocha-Santos, Teresa A. P. Pereira, Cláudia I. Gomes, Ana M. Malcata, F. Xavier Freitas, Ana C. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Rodrigues, Dina Rocha-Santos, Teresa A. P. Pereira, Cláudia I. Gomes, Ana M. Malcata, F. Xavier Freitas, Ana C. |
dc.subject.por.fl_str_mv |
Probiotics Prebiotics Synbiotics Dairy products Cheese |
topic |
Probiotics Prebiotics Synbiotics Dairy products Cheese |
description |
Inulin and fructooligosaccharides were studied for their prebiotic effect upon growth/survival of probiotic bacteria and technological potential in probiotic food processing, via characterization of glycolysis, proteolysis and lipolysis in curdled milk matrices; the ultimate goal is the manufacture of synbiotic cheeses. Prebiotic compounds did not significantly affect growth/viability of all strains studied, except Lactobacillus acidophilus La-5. Proteolysis indices revealed considerable casein degradation in probiotic and synbiotic matrices inoculated with Bifidobacterium lactis B94 and Lactobacillus casei-01; lower values were achieved in those inoculated with L. acidophilus La-5, yet a synbiotic effect was apparent in NPN values. Lipolysis was not extensive over storage, irrespective of matrix type; however, interesting differences in terms of the qualitative free fatty acids profile were observed. CLA isomers, and a-linolenic and g linolenic acids were detected upon 15 d of ripening of all inoculated matrices. Principal component analysis was able to discriminate the various matrices according to degree of maturation, throughout the ripening period. Microbiological and biochemical parameters unfolded a very good technological potential, especially of B. lactis B94 and L. casei-01, to produce novel types of functional dairy matrices e although extrapolation to actual cheeses should still be done with care, because e.g. syneresis was not considered. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011 2011-01-01T00:00:00Z 2012-02-27T15:59:13Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/7962 |
url |
http://hdl.handle.net/10400.14/7962 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
RODRIGUES, Dina;...[et al] - The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices. LWT - Food Science and Technology. ISSN 0023-6438. Vol. 44 (2011), p. 100-108 10.1016/j.lwt.2010.05.021 77956881084 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131747044032512 |