Proteolysis in goat "coalho" cheese supplemented with probiotic lactic acid bacteria

被引：48

作者：

Alves Bezerra, Taliana Kenia ^{[1
]}

Ribeiro de Araujo, Ana Rita ^{[1
]}

do Nascimento, Edilza Santos ^{[1
]}

de Matos Paz, Jose Eduardo ^{[1
]}

Gadelha, Carlos Alberto ^{[1
]}

Gadelha, Tatiane Santi ^{[1
]}

Bertoldo Pacheco, Maria Teresa ^{[2
]}

Ramos do Egypto Queiroga, Rita de Cassia ^{[1
]}

Gomes de Oliveira, Maria Elieidy ^{[1
]}

Madruga, Marta Suely ^{[1
]}

机构：

[1] Univ Fed Paraiba, Ctr Technol, Dept Food Engn, Postgrad Program Food Sci & Technol, BR-58051900 Joao Pessoa, Paraiba, Brazil

[2] Inst Food Technol ITAL, Appl Chem & Nutr Ctr, BR-13073001 Sao Paulo, Brazil

来源：

FOOD CHEMISTRY | 2016年 / 196卷

关键词：

Cheese; Proteolysis; Coalho; Goat cheeses; Free amino acids; AMINO-ACIDS; VOLATILE COMPOUNDS; ADJUNCT CULTURES; EWES-MILK; LACTOBACILLUS; SURVIVAL; PROTEINS; QUALITY;

D O I：

10.1016/j.foodchem.2015.09.066

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 degrees 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-s(2) and kappa-casein fractions. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：359 / 366

页数：8

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