5 documents found, page 1 of 1
Technological and protective performance of LAB isolated from Serpa PDO cheese:...
Araújo-Rodrigues, Helena; Ruiz-Moyano, Santiago; Tavaria, Freni; Martins, António Pedro; Pintado, Manuela; Alvarenga, Nuno; Santos, Maria TeresaSerpa is an ovine raw milk cheese widely appreciated by the consumers. However, raw milk products may be seen with reservations in terms of safety or technological defects. To overcome that, the addition of an autochthonous starter culture may ensure the cheesemaking process optimization and microbiota dominance. In this work, the technological and protective performance of eleven lactic acid bacteria strains, ...
Technological and protective performance of LAB isolated from Serpa PDO cheese:...
Araújo-Rodrigues, Helena; Santos, Maria Teresa P. G. dos; Ruiz-Moyano, Santiago; Tavaria, Freni K.; Martins, António P. L.; Alvarenga, NunoSerpa is an ovine raw milk cheese widely appreciated by the consumers. However, raw milk products may be seen with reservations in terms of safety or technological defects. To overcome that, the addition of an autochthonous starter culture may ensure the cheesemaking process optimization and microbiota dominance. In this work, the technological and protective performance of eleven lactic acid bacteria strains, ...
Screening of autochthonous lactic acid bacteria strains from artisanal soft che...
Ruiz-Moyano, Santiago; dos Santos, María Teresa P. Gonçalves; Galván, Ana I.; Merchána, Almudena V.; González, Elena; Córdoba, María de GuíaToday's growing interest in functional foods is due to their positive impacts on human health. The aim of this study was to evaluate the probiotic properties and prebiotic metabolism of autochthonous lactic acid bacteria from artisanal Serpa cheese. Twenty strains presented better tolerance to stress conditions found in the gastrointestinal tract, highlighting Lactobacillus brevis C1Lb21 for its adequate auto-a...
Bacterial communities in Serpa cheese by culture dependent techniques, 16S rRNA...
Gonçalves dos Santos, Maria; Benito, María José; Córdoba, María de Guía; Egas, Conceição; Ruiz-Moyano, Santiago; Merchán, Almudena; Galván, AnaSerpa cheese is one of the traditional regional Portuguese cheeses having the Protected Denomination of Origin (PDO) designation. This study investigated the bacterial community in the traditional Portuguese Serpa cheese. The microorganisms identified at the end of ripening (30 days) mainly were lactic acid bacteria (LAB). Lactobacillus paracasei/Lactobacillus casei was the main species in cheese from PDO regis...
Evaluation of the effect of high pressure on total phenolic content, antioxidan...
Casquete, Rocío; Castro, Sónia Marilia; Martín, Alberto; Ruiz-Moyano, Santiago; Saraiva, Jorge A.; Córdoba, María G.; Teixeira, PaulaThis study aimed to assess the effect of high pressure at 300 and 500 MPa for 3 and 10 min on the phenolic compounds, antioxidant capacity and antimicrobial activity of citrus peel extracts. Total phenolic contents (TPC) and antioxidant properties of extracts were determined as free radical-scavenging ability of DPPH and using the ABTS radical cation decolorization assay. Additionally, extracts were tested for ...