Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese.

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dc.contributorFernanda Rodrigues Leite Rolim, Pos Graduação - Universidade Federal da Paraíba (UFPB) - Joãao Pessoa, PB, Brazil; KARINA MARIA OLBRICH DOS SANTOS, CTAA; Samuel Carneiro de Barcelos; ANTONIO SILVIO DO EGITO, CNPC; Thais Santana Ribeiro, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil; Maria Lúcia da Conceição, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil; Marciane Magnani, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil; Maria Elieidy Gomes de Oliveira, Unidade Academica de Saúde, Centro de Educação e Saúde, Universidade Federal de Campina Grande - Cuite, Brazil; Rita de Cassia Ramos do Egypto Queiroga, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil.
dc.creatorROLIM, F. R. L.
dc.creatorSANTOS, K. M. O. dos
dc.creatorBARCELOS, S. C. de
dc.creatorEGITO, A. S. do
dc.creatorRIBEIRO, T. S.
dc.creatorCONCEIÇÃO, M. L. da
dc.creatorMAGNANI, M.
dc.creatorOLIVEIRA, M. E. G. de
dc.creatorQUEIROGA, R. de C. R. do E.
dc.date2022-05-13T05:00:48Z
dc.date2022-05-13T05:00:48Z
dc.date2015-06-23
dc.date2015
dc.date.accessioned2026-07-01T00:22:23Z
dc.descriptionAbstract: This study evaluated the viability of Lactobacillus rhamnosus EM1107 incorporated in semi-hard goat cheese (Coalho) when exposed to simulated gastrointestinal conditions, as well as the inhibitory effects of this strain against pathogenic bacteria in goat Coalho cheese during refrigerated storage. After in vitro digestion, no change in viable cell count of L. rhamnosus (6.75 log CFU/g) was observed compared with the count before simulation (6.53 log CFU/g). Against Staphylococcus aureus, L. rhamnosus exhibited inhibition rates of 1.55%, 1.7% and 21.66% at 7, 14 and 21 days of storage, respectively. Furthermore, against Salmonella Enteritidis, the inhibition rates were 4.36%, 5.33% and 5.51% at 7, 14 and 21 days of storage, respectively and against Listeria monocytogenes, the inhibition rates were 2.62%, 1.57% and 10.23% at 7, 14 and 21 days of storage, respectively. Against Escherichia coli, L. rhamnosus showed inhibition rate of 7.98% at 7 days of storage and no inhibitory effects at 14 and 21 days. The results indicate that goat Coalho cheese has a protective effect on the viability of L. rhamnosus EM1107 during artificial digestion. In addition, this strain could be used as a protective culture to delay the growth of pathogenic bacteria, particularly S. aureus and L. monocytogenes.
dc.identifierLWT - Food Science and Technology, v. 63, n. 2, p. 807-813, Oct. 2015.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1018341
dc.identifier.urihttp://hdl.handle.net/123456789/402814
dc.languageeng
dc.rightsopenAccess
dc.subjectLow-ripened cheese
dc.subjectQueijo Coalho
dc.subjectQueijo de leite de cabra
dc.subjectMilk byproducts
dc.subjectCaprino
dc.subjectTecnologia de alimento
dc.subjectProduto derivado do leite
dc.subjectLeite de cabra
dc.subjectFood technology
dc.subjectGoat cheese
dc.subjectProbiotics
dc.subjectLactic acid bacteria
dc.subjectHealth foods
dc.subjectLactobacillus rhamnosus
dc.titleSurvival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese.
dc.typeArtigo de periódico

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