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Proteolysis in goat "coalho" cheese supplemented with probiotic lactic acid bacteria.
Food Chem. 2016 Apr 01; 196:359-66.FC

Abstract

This study aimed to analyse the proteolytic effects of adding isolated and combined probiotic strains to goat "coalho" cheese. The cheeses were: QS - with culture Start, composed by Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris (R704); QLA - with Lactobacillus acidophilus (LA-5); QLP - with Lactobacillus paracasei subsp. paracasei (L. casei 01); QB - with Bifidobacterium animalis subsp. lactis (BB 12); and QC, co-culture with the three probiotic microorganisms. The cheeses were analysed during 28 days of storage at 10°C. The probiotic cell count was higher than 6.5 and 7 log colony-forming units (CFU) g(-1) of cheese at the 1st and 28th days of storage, respectively. The addition of co-culture influenced (p<0.01) proteolysis in the cheese and resulted in a higher content of soluble protein and release of amino acids at the 1st day after processing. However, over all 28 days, the cheese supplemented with Bifidobacterium lactis in its isolated form showed the highest proteolytic activity, particularly in the hydrolysis of the alpha-s2 and kappa-casein fractions.

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Authors+Show Affiliations

Bezerra TK
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil.
de Araujo AR
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil.
do Nascimento ES
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil.
de Matos Paz JE
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil.
Gadelha CA
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil.
Gadelha TS
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil.
Pacheco MT
Institute of Food Technology (ITAL), Applied Chemistry and Nutrition Center, 13073-001 Campinas, São Paulo, Brazil.
do Egypto Queiroga Rde C
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil.
de Oliveira ME
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil.
Madruga MS
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil. Electronic address: msmadruga@uol.com.br.

MeSH

AnimalsBifidobacteriumCaseinsCheeseColony Count, MicrobialGoatsLactobacillusLactobacillus acidophilusLactococcus lactisProbioticsProteolysis

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26593502

Citation

Bezerra, Taliana Kênia Alves, et al. "Proteolysis in Goat "coalho" Cheese Supplemented With Probiotic Lactic Acid Bacteria." Food Chemistry, vol. 196, 2016, pp. 359-66.
Bezerra TK, de Araujo AR, do Nascimento ES, et al. Proteolysis in goat "coalho" cheese supplemented with probiotic lactic acid bacteria. Food Chem. 2016;196:359-66.
Bezerra, T. K., de Araujo, A. R., do Nascimento, E. S., de Matos Paz, J. E., Gadelha, C. A., Gadelha, T. S., Pacheco, M. T., do Egypto Queiroga, R. d. e. . C., de Oliveira, M. E., & Madruga, M. S. (2016). Proteolysis in goat "coalho" cheese supplemented with probiotic lactic acid bacteria. Food Chemistry, 196, 359-66. https://doi.org/10.1016/j.foodchem.2015.09.066
Bezerra TK, et al. Proteolysis in Goat "coalho" Cheese Supplemented With Probiotic Lactic Acid Bacteria. Food Chem. 2016 Apr 1;196:359-66. PubMed PMID: 26593502.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Proteolysis in goat "coalho" cheese supplemented with probiotic lactic acid bacteria. AU - Bezerra,Taliana Kênia Alves, AU - de Araujo,Ana Rita Ribeiro, AU - do Nascimento,Edilza Santos, AU - de Matos Paz,José Eduardo, AU - Gadelha,Carlos Alberto, AU - Gadelha,Tatiane Santi, AU - Pacheco,Maria Teresa Bertoldo, AU - do Egypto Queiroga,Rita de Cássia Ramos, AU - de Oliveira,Maria Elieidy Gomes, AU - Madruga,Marta Suely, Y1 - 2015/09/21/ PY - 2015/04/11/received PY - 2015/09/14/revised PY - 2015/09/16/accepted PY - 2015/11/24/entrez PY - 2015/11/26/pubmed PY - 2016/7/2/medline KW - Cheese KW - Free amino acids KW - Goat cheeses KW - Proteolysis KW - “Coalho” SP - 359 EP - 66 JF - Food chemistry JO - Food Chem VL - 196 N2 - This study aimed to analyse the proteolytic effects of adding isolated and combined probiotic strains to goat "coalho" cheese. The cheeses were: QS - with culture Start, composed by Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris (R704); QLA - with Lactobacillus acidophilus (LA-5); QLP - with Lactobacillus paracasei subsp. paracasei (L. casei 01); QB - with Bifidobacterium animalis subsp. lactis (BB 12); and QC, co-culture with the three probiotic microorganisms. The cheeses were analysed during 28 days of storage at 10°C. The probiotic cell count was higher than 6.5 and 7 log colony-forming units (CFU) g(-1) of cheese at the 1st and 28th days of storage, respectively. The addition of co-culture influenced (p<0.01) proteolysis in the cheese and resulted in a higher content of soluble protein and release of amino acids at the 1st day after processing. However, over all 28 days, the cheese supplemented with Bifidobacterium lactis in its isolated form showed the highest proteolytic activity, particularly in the hydrolysis of the alpha-s2 and kappa-casein fractions. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26593502/Proteolysis_in_goat_"coalho"_cheese_supplemented_with_probiotic_lactic_acid_bacteria_ DB - PRIME DP - Unbound Medicine ER -