Autor(es): Bezerra, Taliana Kênia Alves ; Arcanjo, Narciza Maria de Oliveira ; Garcia, Estefânia Fernandes ; Gomes, Ana Maria Pereira ; Queiroga, Rita de Cássia Ramos do Egypto ; Souza, Evandro Leite de ; Madruga, Marta Suely
Data: 2017
Identificador Persistente: http://hdl.handle.net/10400.14/26026
Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
Assunto(s): Dairy products; Fatty acids; Organic acids; Probiotics; Glycolysis
This study analyzed the glycolytic effects of adding isolated and combined probiotic bacterial strains to goat ‘coalho’ cheese. The cheeses were: C-with added Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris; L-with added Lactobacillus acidophilus; P-with added Lactobacillus paracasei; B-with added Bifidobacterium lactis; and M, added a “mixed” culture with the three probiotic. Based on the results, the different probiotic lactic acid and the length of storage were verified as factors affecting the organic and fatty acids profiles. Probioticlactic acid bacteria exhibited higher glycolytic potential throughout the 28- day storage, leading to high sugar consumption and organic acid production, with the consequent formation of a more intense cheese aroma. When evaluating the fatty acid profile, the addition of the B. lactis culture and of the mixed culture was observed to have a positive effect, providing a fatty acid profile with better nutritional value, i.e., with a higher of conjugated linoleic acids and unsaturated fatty acids.
