Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados BJM (7) Ciênc. Tecnol. Aliment. (3) Infoteca-e (3) BABT (3) Ciência Rural (3) R. Bras. Zootec. (3) Scientia Agricola (2) Rev Salud Anim. (1) OceanDocs (1) Arq. Bras. Med. Vet. Zootec. (1) PAB (1) Mais... Autor Campos,Oriel Fajardo de (3) Chaves,Antônio Hamilton (3) EGITO, A. S. do (3) Pinheiro,Adão José Rezende (3) SANTOS, K. M. O. dos (3) Silva,José Fernando Coelho da (3) Valadares Filho,Sebastião de Campos (3) BENEVIDES, S. D. (2) BURITI, F. C. A. (2) Massaguer-Roig,Salvador (2) Menezes,Cristiano Ragagnin de (2) Silva,Cristiane de Bona da (2) Zacarchenco,Patrícia Blumer (2) ALENCAR,Natália Manzatti Machado (1) Alves,C.C.C. (1) Alves,Larissa de Lima (1) Alves,Érika Endo (1) Andrade,Diego Fontana de (1) Antunes,Alciane Batista (1) Armenteros Amaya,Mabelin (1) Mais... Palavra-chave Lactobacillus acidophilus (28) Probiótico (6) Probiotics (5) Bifidobacterium (4) Bifidobacterium animalis (3) Bifidobacterium lactis (3) Caprino (3) Bacteriocin (2) Bezerro (2) Bifidobacterium bifidum (2) Fermented milk (2) Food technology (2) Functional food (2) Goat cheese (2) Pediococcus acidilactici (2) Queijo de cabra (2) Tecnologia de Alimento (2) Alginate (1) Alimento funcional (1) Alimento funcional probiótico (1) Mais... Tipo do documento Info:eu-repo/semantics/article (23) Folhetos (3) Journal Contribution (1) Journal article (1) Ano 2019 (1) 2018 (2) 2017 (1) 2015 (1) 2014 (5) 2011 (3) 2010 (4) 2009 (2) 2008 (2) 2007 (1) 2006 (1) 2004 (2) 1999 (3) Mais... País Brazil (26) Belgium (1) Cuba (1) Idioma Inglês (16) Português (10) Espanhol (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 28 Primeira ... 1 2 ... Última Utilização de Lactobacillus acidophilus e de acidificação direta na fabricação de queijo de minas frescal Arq. Bras. Med. Vet. Zootec. Alves,C.C.C.; Gemal,N.D.H.; Cortez,M.A.S.; Franco,R.M.; Mano,S.B.. Três procedimentos foram adotados na elaboração de queijo de minas frescal: fabricação tradicional, com adição de ácido lático e com Lactobacillus acidophilus. As amostras dos queijos foram analisadas quanto à composição e, durante o período de estocagem de 30 dias, quanto à acidez - pH e acidez titulável - e contagem de L. acidophilus. A análise sensorial foi realizada por métodos sensoriais afetivos. A composição dos queijos nos diferentes procedimentos apresentou-se de acordo com os padrões esperados, com exceção do teor de gordura, que foi maior no queijo com adição de ácido lático. Durante a armazenagem, ocorreu aumento da acidez titulável em todos os procedimentos. A contagem de L. acidophilus foi acima de 10(8)UFC/g, caracterizando populações... Tipo: Info:eu-repo/semantics/article Palavras-chave: Queijo; Probióticos; Lactobacillus acidophilus; Ácido lático. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352011000600038 Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert BABT Ribeiro,Maria Carolina de Oliveira; Vandenberghe,Luciana Porto de Souza; Spier,Michele Rigon; Paludo,Katia Sabrina; Soccol,Carlos Ricardo; Soccol,Vanete Thomaz. The aim of this study was to evaluate the probiotic properties of Pediococcus acidilactici B14 and to study its resistance in the gastrointestinal system when combined with Lactobacillus acidophilus ATCC 4356 and used in a potentially symbiotic aerated soy based dessert. P. acidilactici B14 showed some important probiotic characteristics such as survival rate of 45.9% at pH 2.5; 72.4% in 0.3% bile salts and 95.8% after gastrointestinal transit at pH 4.0. Tolerance against the antibiotics cephalexin, neomycin, vancomycin, cefotaxime and penicillin G was also observed. The strain inhibited antagonism against the following cultures: Escherichia coli ATCC 25922, Bacillus cereus ATCC 33018, Staphylococcus aureus ATCC 6538P and Salmonella sp. The mixed culture... Tipo: Info:eu-repo/semantics/article Palavras-chave: Pediococcus acidilactici; Lactobacillus acidophilus; Gastrointestinal system; Probiotics; Soy. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500755 Partial characterization of bacteriocins produced by Lactobacillus acidophilus and Pediococcus acidilactici BABT Sivakumar,Nallusamy; Rajamani,; Saif,Al-Bahry. Bacteriocin producing Lactobacillus acidophilus and Pediococcus acidilactici were isolated from milk and meat samples, respectively. An attempt was made to produce bacteriocin in a Dairy Based (DB) medium using these organisms. Higher bacteriocin activity was shown by L. acidophilus in the DB medium. Bacteriocins of both the organisms were effective against food pathogens. The bacteriocins were stable at pH 3 - 9 up to 24 h and active at 100ºC. The bacteriocins could be stored at -20ºC for at least 45 days, at 4ºC for 20 days and at 37ºC for 5 days. Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocin; Lactobacillus acidophilus; Pediococcus acidilactici. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000500023 Growth Characteristics Modeling of Mixed Culture of Bifidobacterium bifidum and Lactobacillus acidophilus using Response Surface Methodology and Artificial Neural Network BABT Meena,Ganga Sahay; Majumdar,Gautam Chandra; Banerjee,Rintu; Kumar,Nitin; Meena,Pankaj Kumar. Different culture conditions viz. additional carbon and nitrogen content, inoculum size and age, temperature and pH of the mixed culture of Bifidobacterium bifidum and Lactobacillus acidophilus were optimized using response surface methodology (RSM) and artificial neural network (ANN). Kinetic growth models were fitted for the cultivations using a Fractional Factorial (FF) design experiments for different variables. This novel concept of combining the optimization and modeling presented different optimal conditions for the mixture of B. bifidum and L. acidophilus growth from their one variable at-a-time (OVAT) optimization study. Through these statistical tools, the product yield (cell mass) of the mixture of B. bifidum and L. acidophilus was increased.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Response surface methodology (RSM); Artificial neural network (ANN); Genetic algorithms (GA); Fractional factorial design (FFD); Bifidobacterium bifidum; Lactobacillus acidophilus. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000600962 Evaluation of sample extracting methods of FCSM by Lactobacillus acidophilus based on a UPLC-Q-TOF-MS global metabolomics analysis BJM Wang,Yongqiang; Zhang,Wenju; Nie,Cunxi; Chen,Cheng; Zhang,Xiaoyang; Hu,Jianhe. Abstract The study of metabolomics requires extracting as many metabolites as possible from a biological sample. This study aimed to determine the optimal method for the extraction of metabolites from solid-state fermented cottonseed meal (FCSM). The UPLC-Q-TOF-MS global metabolomics technology was used to detect the metabolites in FCSM, and the extraction quantity and extraction efficiency of seven different extraction methods, specifically the WA, 50MeOH, 50MeOHB, 50MeCNB, 80MeOHB, 80MeOH and AMF methods were evaluated. The results showed that the number of VIP metabolites extracted by AMF method are 196 and 184 in ESI+ and ESI- mode respectively, it is the largest number of all exacted methods; and the AMF methods also provided a higher extraction... Tipo: Info:eu-repo/semantics/article Palavras-chave: Metabolomics; Extract; Fermentation; FCSM; Lactobacillus acidophilus; UPLC-Q-TOF-MS. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000200392 Bacteriocins produced by L. fermentum and L .acidophilus can inhibit cephalosporin resistant E .coli. BJM Riaz,Saba; Nawaz,Syed Kashif; Hasnain,Shahida. Reemerging infections occur due to resistant bacteria. Such infections create restrictions for clinicians and microbiologists in drug selection. Such problems demand new strategies for solution. Use of bacteriocins for this purpose may be fruitful. In the present research work, the inhibitory effects of bactericins on cephalosporin resistant Escherichia coli are used as model system for the control of antibiotic resistant pathogenic bacteria. Cephalosporin resistant Escherichia coli strain was isolated from pus by using conventional methodology. For bacteriocin production, Lactobacilli strains were selected by using selective media. Out of seventy two strains isolated from yogurt, fecal materials of human, chick, parrot and cat, only two strains (strain 45... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cephalosporin resistant Escherichia coli; Bacteriocin; Antibiotic resistance; Lactobacillus fermentum; Lactobacillus acidophilus. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000300015 Properties of Streptococcus thermophilus fermented milk containing variable concentrations of Bifidobacterium longum and Lactobacillus acidophilus BJM Zacarchenco,Patrícia Blumer; Massaguer-Roig,Salvador. Sensory evaluation and analysis of pH, titratable acidity and microbial counts after 1, 7, 14 and 21 days of storage of five combinations of lyophilized Bifidobacterium longum and/or Lactobacillus acidophilus added to milk fermented with Streptococcus thermophilus were studied during storage at 4ºC. The taste and acidity sensory attributes were significantly (P<0.05) perceived as the storage time increased. Favourite combinations contained, initially, Bif. longum and L. acidophilus (10(8) and 10(7) cfu/mL, respectively) and Bif. longum only (10(8) cfu/mL). These combinations did not differ significantly among them and neither from the standard fermented milk. The lowest sensory scores and highest titratable acidity values were obtained for fermented... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bifidobacterium; Lactobacillus acidophilus; Fermented milk; Sensory properties. Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000300025 Activity of passion fruit (Passiflora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses BJM Buriti,Flávia C. A.; Komatsu,Tiemy R.; Saad,Susana M.I.. Five pilot-scale mousse-making trials were produced and supplemented with Lactobacillus acidophilus La-5 probiotic culture: M1 with passion fruit concentrated juice (PJ); M2 with PJ and prebiotic fibre inulin; M3 with frozen passion fruit pulp (PP); M4 with frozen guava pulp (GP); M5 with GP and lactic acid. The products were stored refrigerated (4ºC) and M2 and M5 were also stored frozen (-18ºC). Viability of L. acidophilus decreased up to 4.7 log cfu.g-1 in the 21st day for refrigerated mousses containing passion fruit (M1, M2 and M3), whereas the probiotic population remained above 6 log cfu.g-1 in the mousses containing guava (M4 and M5). Inhibition due to acidity was discharged. The addition of fruits to probiotic products should be carefully planned... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus acidophilus; Passiflora edulis; Psidium guajava; Mousse; Refrigeration; Freezing. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000200025 Lactobacillus acidophilus-derived biosurfactant effect on gtfB and gtfC expression level in Streptococcus mutans biofilm cells BJM Tahmourespour,Arezoo; Salehi,Rasoul; Kermanshahi,Rooha Kasra. Streptococcus mutans (S. mutans), harboring biofilm formation, considered as a main aetiological factor of dental caries. Gtf genes play an important role in S. mutans biofilm formation. The purpose of this study was to investigate the effect of Lactobacillus acidophilus-derived biosurfactant on S. mutans biofilm formation and gtfB/C expression level (S. mutans standard strain ATCC35668 and isolated S. mutans strain (22) from dental plaque). The Lactobacillus acidophilus (L. acidophilus) DSM 20079 was selected as a probiotic strain to produce biosurfactant. The FTIR analysis of its biosurfactant showed that it appears to have a protein-like component. Due to the release of such biosurfactants, L. acidophilus was able to interfere in the adhesion and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Biofilm formation; Biosurfactant; GtfB/C; Lactobacillus acidophilus; Real-time RT PCR; Streptococcus mutans. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000100042 Evaluation of culture media for selective enumeration of bifidobacteria and lactic acid bacteria BJM Süle,Judit; Kõrösi,Tímea; Hucker,Attila; Varga,László. The purpose of this study was to test the suitability of Transgalactosylated oligosaccharides-mupirocin lithium salt (TOS-MUP) and MRS-clindamycin-ciprofloxacin (MRS-CC) agars, along with several other culture media, for selectively enumerating bifidobacteria and lactic acid bacteria (LAB) species commonly used to make fermented milks. Pure culture suspensions of a total of 13 dairy bacteria strains, belonging to eight species and five genera, were tested for growth capability under various incubation conditions. TOS-MUP agar was successfully used for the selective enumeration of both Bifidobacterium animalis subsp. lactis BB-12 and B. breve M-16 V. MRS-CC agar showed relatively good selectivity for Lactobacillus acidophilus, however, it also promoted the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mupirocin; Clindamycin; Ciprofloxacin; Bifidobacterium; Lactobacillus acidophilus. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000300035 Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurt BJM Grosso,Carlos Raimundo Ferreira; Fávaro-Trindade,Carmen Sílvia. This study evaluated the stability of Bifidobacterium lactis (Bb-12) and of Lactobacillus acidophilus (La-05) both free and immobilized in calcium alginate, in milk and in acidified milk (pH 5.0, 4.4 and 3.8). The stability of immobilized B. lactis in yoghurt (fermented to pH 4.2), during 28 days of refrigerated storage was also evaluated. The efficiency of two culture media (modified MRS agar and Reinforced Clostridial Agar plus Prussian Blue) for counting of B. lactis in yoghurt was determined. Lee's agar was used to count Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus when B. lactis were counted in the MRS medium. B. lactis and L. acidophilus in both free and immobilized forms presented satisfactory rates of survival in milk... Tipo: Info:eu-repo/semantics/article Palavras-chave: Probiotics; Immobilization; Alginate; Lactobacillus acidophilus; Bifidobacterium lactis; Yoghurt; Milk; Lactobacillus bulgaricus. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822004000100025 The influence of different combinations of probiotic bacteria and fermentation temperatures on the microbiological and physicochemical characteristics of fermented lactic beverages containing soybean hydrosoluble extract during refrigerated storage Ciênc. Tecnol. Aliment. Fiorentini,Ângela Maria; Ballus,Cristiano Augusto; Oliveira,Marlon Leonardo de; Cunha,Márcio Ferraz; Klajn,Vera Maria. Lactic beverages containing probiotics were prepared with whole UHT milk, whey of Mozzarella cheese, soybean hydrosoluble extract and sugar. Three formulations were studied, each one containing a different combination of probiotic/starter bacteria, fermented at two different temperatures (37 and 45 °C). The aim of this work was to verify the influence of these variables on the viability of probiotic microorganisms and on the physicochemical stability of lactic beverages during storage under refrigeration (21 days at 7 °C). The results indicated that the fermentation temperature had a significant effect on the viability of probiotic bacteria. Counts for Lactobacillus acidophilus were affected by storage time, resulting appropriate after 21 days only for the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bifidobacterium spp; Lactobacillus acidophilus; Lactic beverages; Soybean; Probiotics; Functional foods. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300008 Avaliação sensorial, microbiológica e de pós-acidificação durante a vida-de-prateleira de leites fermentados contendo Streptococcus thermophilus, Bifidobacterium longum e Lactobacillus acidophilus Ciênc. Tecnol. Aliment. Zacarchenco,Patrícia Blumer; Massaguer-Roig,Salvador. Três leites fermentados, o primeiro por Str. thermophilus, o segundo por Bif. longum e o terceiro por Lb. acidophilus e o leite fermentado elaborado pela mistura de volumes iguais dos leites fermentados, separadamente, por Str. thermophilus, Bif. longum e Lb. acidophilus tiveram seu pH, acidez titulável, atributos sensoriais de sabor e acidez, e contagens de células viáveis determinadas, ao longo de 21 dias de estocagem a 4ºC. Não houve diferença significativa (p<0,05) para os atributos sensoriais entre o leite fermentado elaborado por mistura e aquele contendo apenas Str. thermophilus. O leite fermentado por Str. thermophilus apresentou a maior acidez e menor pH, enquanto o leite fermentado por Bif. longum apresentou a menor acidez e maior pH. As... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bifidobacterium; Lactobacillus acidophilus; Leite fermentado; Características sensoriais; Bebida láctea. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000400033 Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt Ciênc. Tecnol. Aliment. COSTA,Elizabete Lourenço da; ALENCAR,Natália Manzatti Machado; RULLO,Bruna Gabrielle dos Santos; TARALO,Renata Lara. Abstract In order to investigate the potential of the green banana as a prebiotic, and for its content of resistant starch, fermented yogurts were produced by cultures composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium bifidum and Lactobacillus acidophilus as well as being enriched with three concentrations of industrialized green banana pulp (GBP) (3%, 5% and 10% w/v). The green banana pulp added to the yogurt stimulated the multiplication of L. acidophilus after the first day of fermentation and B. bifidum after seven days in cold storage compared to the control that consisted of yogurt without the addition of green banana pulp. The dose-response effect was not observed; however, the results show that the green banana pulp... Tipo: Info:eu-repo/semantics/article Palavras-chave: Resistant starch; Probiotic yogurt; Green banana; Bifidobacterium bifidum; Lactobacillus acidophilus. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300363 Development, characterization and viability study of probiotic microcapsules produced by complex coacervation followed by freeze-drying Ciência Rural Silva,Thaiane Marques da; Barin,Juliano Smanioto; Lopes,Eduardo Jacob; Cichoski,Alexandre José; Flores,Erico Marlon de Moraes; Silva,Cristiane de Bona da; Menezes,Cristiano Ragagnin de. ABSTRACT: Technique of complex coacervation was used to produce microcapsules of Lactobacillus acidophilus La-5 encapsulated in gelatin and gum arabic which were then freeze-drying. Microcapsules were characterized using scanning electron and optical microscopy, and resistance of probiotics was evaluated during release into a simulated gastrointestinal tract and storage at different temperatures. The complex coacervation process produced microcapsules with a high encapsulation efficiency (77.60% and 87.53%), ranging from 127.14-227.05 μm with uniform distribution. Microencapsulation was an efficient approach to achieve significant protection of probiotics against simulated gastrointestinal conditions compared with free cells. Encapsulation also improved... Tipo: Info:eu-repo/semantics/article Palavras-chave: Microencapsulation; Lactobacillus acidophilus; Gelatin; Gum Arabic. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000700752 Microencapsulação de probióticos por spray drying: avaliação da sobrevivência sob condições gastrointestinais simuladas e da viabilidade sob diferentes temperaturas de armazenamento Ciência Rural Silva,Pablo Teixeira da; Fries,Leadir Lucy Martins; Menezes,Cristiano Ragagnin de; Silva,Cristiane de Bona da; Soriani,Hilda Hildebrand; Bastos,Juliana de Oliveira; Motta,Mariana Heldt; Ribeiro,Roseane Fagundes. O objetivo deste trabalho foi avaliar microcápsulas contendo Bifidobacterium animalis e Lactobacillus acidophilus, produzidas por spray drying. Ensaios de sobrevivência foram conduzidos para avaliar a resistência dos probióticos a condições gastrointestinais simuladas e a sua viabilidade durante 120 dias de armazenamento a 4ºC e 25ºC, além da análise morfológica das microcápsulas. A microencapsulação protegeu os probióticos das condições gastrointestinais simuladas, os quais permaneceram viáveis após 120 dias de armazenamento a 4ºC e 25ºC, sendo mais viáveis a 4ºC. As microcápsulas apresentaram forma esférica, com superfície contínua relativamente lisa e sem fissuras. O estudo indica que microcápsulas de B. animalis e L. acidophilus, produzidas por spray... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bifidobacterium animalis; Lactobacillus acidophilus; Microcápsulas. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000701342 Aceitação sensorial e caracterização de frozen yogurt de leite de cabra com adição de cultura probiótica e prebiótico Ciência Rural Alves,Larissa de Lima; Richards,Neila Silvia Pereira dos Santos; Becker,Larissa Vargas; Andrade,Diego Fontana de; Milani,Liana Inês Guidolin; Rezer,Ana Paula de Souza; Scipioni,Gustavo Callegari. O leite de cabra é recomendado para pessoas intolerantes ao leite de vaca e/ou portadoras de desordens gastrintestinais. frozen yogurt elaborado a partir de iogurte de leite de cabra foi acrescido de 1% de prebiótico (inulina), 0,25% de cultura starter (Streptococcus thermophilus e Lactobacillus bulgaricus) e 0,25% de cultura probiótica (Bifidobacterium animalis e Lactobacillus acidophilus) para verificar seu potencial probiótico (após sete e 120 dias de armazenamento), sua qualidade físico-química e sua aceitação sensorial. Durante a estocagem, houve redução de células viáveis da flora microbiana, principalmente dos probióticos. Ainda assim, o produto apresenta potencialidade probiótica pela soma de B. animalis e L. acidophilus atingir o mínimo desejável... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bifidobacterium animalis; Lactobacillus acidophilus; Inulina. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782009000900033 Produção de queijos probióticos para agregação de valor ao leite caprino. Infoteca-e SANTOS, K. M. O. dos; EGITO, A. S. do; BOMFIM, M. A. D.; BENEVIDES, S. D.. Tipo: Folhetos Palavras-chave: Queijo coalho; Alimento funcional probiótico; Bifidobacterium lactis; Caprino; Leite de cabra; Maturação; Produto Derivado do Leite; Tecnologia de Alimento; Lactobacillus acidophilus; Probiotics; Goat milk; Food technology. Ano: 2008 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/532888 Processamento de queijo caprino probiótico tipo coalho adicionado de Lactobacillus acidophilus. Infoteca-e SANTOS, K. M. O. dos; VIEIRA, A. D. da S.; BENEVIDES, S. D.; BURITI, F. C. A.; EGITO, A. S. do; LAGUNA, L. E.. Com base na tecnologia de fabricação do queijo de coalho de leite de cabra, e utilizando uma cultura comercial de reconhecidamente probiótica, foi desenvolvido um processo para a produção agroindustrial de queijo caprino probiótico em pequena escala. A segurança e os efeitos probióticos de diversas cepas de são bastante estudados e amplamente reconhecidos (HOLZAPFEL; SCHILLINGER, 2002). Tipo: Folhetos Palavras-chave: Queijo de cabra; Alimento funcional; Probiótico; Fabricação; Caprino; Tecnologia de alimento; Processamento; Health foods; Goat cheese; Food technology; Lactobacillus acidophilus; Food processing. Ano: 2010 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/880106 Produção de queijos probióticos: uma alternativa para agregação de valor ao leite de cabra. Infoteca-e SANTOS, K. M. O. dos; EGITO, A. S. do; VIEIRA, A. D. S.; BURITI, F. C. A.. Tipo: Folhetos Palavras-chave: Probiótico; Alimentos funcionais; Queijo de cabra; Caprino; Produto derivado do leite; Tecnologia de Alimento; Goats; Goat cheese; Lactobacillus acidophilus; Probiotics; Bifidobacterium animalis. Ano: 2010 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/853761 Registros recuperados: 28 Primeira ... 1 2 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco