The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices

Detalhes bibliográficos
Autor(a) principal: Rodrigues, Dina
Data de Publicação: 2011
Outros Autores: Rocha-Santos, Teresa A. P., Pereira, Cláudia I., Gomes, Ana M., Malcata, F. Xavier, Freitas, Ana C.
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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spelling 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
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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)
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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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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