Effects of adding autochthonous Lacticaseibacillus paracasei culture on the characteristics of Minas Frescal goat cheese and its survival under simulated gastrointestinal conditions

被引：1

作者：

de Barcelos, Samuel Carneiro ^{[1
]}

Salles, Hevila Oliveira ^{[2
]}

Teixeira-Sa, Daniele Maria Alves ^{[3
]}

Galdino, Isadora Kaline Camelo Pires de Oliveira ^{[4
]}

Buriti, Flavia Carolina Alonso ^{[5
]}

dos Santos, Karina Maria Olbrich ^{[6
]}

do Egito, Antonio Silvio ^{[1
]}

机构：

[1] Univ Estadual Ceara, Rede Nordeste Biotecnol RENORBIO, BR-60714903 Fortaleza, CE, Brazil

[2] Embrapa Caprinos & Ovinos, BR-62010970 Sobral, CE, Brazil

[3] Inst Fed Educ Ciencia & Tecnol Ceara, Campus Sobral, Sobral, CE, Brazil

[4] Univ Estadual Paraiba, Ctr Ciencias Biol Saude, BR-58109753 Campina Grande, PB, Brazil

[5] Univ Estadual Paraiba, Nucleo Pesquisa & Extensao Alimentos, BR-58429600 Campina Grande, PB, Brazil

[6] Embrapa Agroind Alimentos, BR-23020470 Rio De Janeiro, RJ, Brazil

来源：

INTERNATIONAL DAIRY JOURNAL | 2025年 / 160卷

关键词：

Freeze-dried autochthonous strain; Autochthonous culture; In vitro gastrointestinal resistance; Goat cheese; LACTOBACILLUS-ACIDOPHILUS; IN-VITRO; STORAGE; PROBIOTICS; VIABILITY; ENCAPSULATION; QUALITY; COALHO; FOOD;

D O I：

10.1016/j.idairyj.2024.106096

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A freeze-dried lactic acid culture was prepared with an autochthonous strain of Lacticaseibacillus paracasei TRA061676 (Lp-TRA061676), Lp-TRA061676), cultivated in skimmed goat milk and its technological suitability in the production of Minas Frescal Goat Cheese (MFGC) was investigated. The viability of the freeze-dried culture was greater than 8.92 Log CFU g- 1 during 360 days of storage at-22 degrees C. Lp-TRA061676 incorporated into MFGC showed remarkable survival, with populations of 9.65 Log CFU g- 1 and a survival rate under in vitro gastrointestinal tract conditions of 96.90% for 28 days at 4 degrees C. Lp-TRA061676 did not modify the proximate composition of MFGC, but it affected the physicochemical characteristics and instrumental color, and improved the product's texture. These results demonstrate the suitability of Lp-TRA061676 for producing MFGC and the potential of this cheese to be used as an effective matrix to protect the strain from gastrointestinal conditions.

引用

页数：9

共 23 条

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