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.
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