Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions.

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dc.contributorISADORA KALINE CAMELO PIRES DE OLIVEIRA GALDINO, Universidade Estadual da Paraíba
dc.contributorMÁRCIA MUNIZ OLIVEIRA, Universidade Estadual da Paraíba
dc.contributorARYANNE TEIXEIRA OLIVEIRA, Universidade Estadual da Paraíba
dc.contributorGABRIEL MONTEIRO DA SILVA, Universidade Estadual da Paraíba
dc.contributorTIAGO ALMEIDA DE OLIVEIRA, Universidade Estadual da Paraíba
dc.contributorKARINA MARIA OLBRICH DOS SANTOS, CTAA
dc.contributorANTONIO SILVIO DO EGITO VASCONCELOS, CNPC
dc.contributorFLÁVIA CAROLINA ALONSO BURITI, Universidade Estadual da Paraíba.
dc.creatorGALDINO, I. K. C. P. de O.
dc.creatorOLIVEIRA, M. M.
dc.creatorOLIVEIRA, A. T.
dc.creatorSILVA, G. M. da
dc.creatorOLIVEIRA, T. A. de
dc.creatorSANTOS, K. M. O. dos
dc.creatorEGITO, A. S. do
dc.creatorBURITI, F. C. A.
dc.date2022-05-25T05:03:56Z
dc.date2022-05-25T05:03:56Z
dc.date2020-08-24
dc.date2021
dc.date.accessioned2026-06-30T23:10:27Z
dc.descriptionIn this study, goat fermented milk trials were prepared with six potentially probiotic autochthonous cultures Lactobacillus rhamnosus EM1107, Lactobacillus plantarum (CNPC001, CNPC002, CNPC003 and CNPC004) and Lactobacillus mucosae CNPC007in the presence and absence of a starter culture (Streptococcus thermophilus, ST) and in the presence and absence of inulin (IN) or oligofructose (FOS), consisting of 36 trials. The fermented milk without the starter culture only achieved a lactic acid content above 0.6 g/100 g after 24 h, thus requiring the presence of ST culture for a faster acidification. After the fermentation, three trials with the best fermentative performance and visual firmness (EM1107 + ST + IN, CNPC003 + ST + IN and CNPC007 + ST + IN) were exposed to simulated conditions of the gastrointestinal tract (GIT) in vitro. All fermented milk, with Lactobacillus spp. population above 6 log CFU/g before GIT simulation, showed the highest viability losses in the gastric step. In fermented milk with Streptococcus thermophilus plus inulin, L. rhamnosus and L. mucosae performed well in the GIT assay, achieving a viability between 6.50 - 7.24 and 6.50-7.60 log CFU/g in the enteric stage, respectively. Therefore, the combination of EM1107 or CNPC007 strains with S. thermophilus and inulin is promising in the production of goat dairy products.
dc.identifierLWT - Food Science and Technology, v. 135, 109905, 2021.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1124541
dc.identifierhttps://doi.org/10.1016/j.lwt.2020.109905
dc.identifier.urihttp://hdl.handle.net/123456789/375768
dc.languageeng
dc.rightsopenAccess
dc.subjectFermented goat milk
dc.subjectProbiotic potential
dc.subjectLactobacillus spp
dc.subjectPrebiotic
dc.subjectIn vitro gastrointestinal resistance
dc.subjectFood technology
dc.subjectLactic acid bacteria
dc.subjectFunctional properties
dc.subjectPrebiotics
dc.subjectStrains
dc.subjectInulin
dc.subjectCoculture
dc.subjectLactobacillus plantarum
dc.subjectLactobacillus rhamnosus
dc.subjectLactobacillus casei
dc.subjectViability
dc.titleFermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions.
dc.typeArtigo de periódico

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