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Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential Scientia Agricola
Ruiz,Juliana Nogueira; Villanueva,Nilda D. Montes; Favaro-Trindade,Carmen Silvia; Contreras-Castillo,Carmen J..
Probiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus (La) and Bifidobacterium lactis (Bl) probiotics and their effects on the technology and sensorial characteristics of fermented sausage. The presence of probiotic cultures reduced water activity and promoted faster pH reduction in the salamis, which presented pH values between 4.71 and 5.23 and water activity between 0.84 and 0.89. Lactic acid content ranged between 0.19 and 0.29 g, and the samples lost up to 35 % of their weight during ripening. As regards color, no differences were found between the probiotic salamis and the control, presenting an overall mean of 40.85 for L*...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus acidophilus; Bifidobacterium lactis; Fermented meat sausage; Functional food; Sensory acceptance.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162014000300005
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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
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Viabilidade de bactérias láticas em leites fermentados caprinos potencialmente probióticos com suco de uva. Repositório Alice
LINHARES, J. M. R.; SANTOS, K. M. O. dos.
Esse trabalho teve como objetivo avaliar a viabilidade de duas bactérias láticas probióticas Lactobacillus rhamnosus LR-32 e Bifidobacterium lactis Bb-12 em leites fermentados caprinos com suco de uva.
Tipo: Parte de livro Palavras-chave: Suco de uva; Bifidobacterium lactis; Bebida fermentada; Alimento funcional probiótico; Bactéria láctea.; Leite de cabra; Fruta; Alimento fermentado.; Lactobacillus rhamnosus..
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/938577
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