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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 Aceitação sensorial e caracterização de frozen yogurt de leite de cabra com adição de cultura probiótica e prebiótico 65 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 Activity of passion fruit (Passiflora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses 58 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 Avaliação sensorial, microbiológica e de pós-acidificação durante a vida-de-prateleira de leites fermentados contendo Streptococcus thermophilus, Bifidobacterium longum e Lactobacillus acidophilus 116 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 Bacteriocins produced by L. fermentum and L .acidophilus can inhibit cephalosporin resistant E .coli. 58 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 Development, characterization and viability study of probiotic microcapsules produced by complex coacervation followed by freeze-drying 65 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 Efeito da estirpe LT 516 de Lactobacillus acidophlilus como probiótico para bezerros 96 Chaves,Antônio Hamilton; Silva,José Fernando Coelho da; Campos,Oriel Fajardo de; Pinheiro,Adão José Rezende; Valadares Filho,Sebastião de Campos. O objetivo deste trabalho foi verificar o efeito do fornecimento da estirpe LT 516 de Lactobacillus acidophilus, junto ao leite, sobre o desempenho de bezerros de rebanhos leiteiros, do nascimento aos 56 dias de idade. Trinta e seis bezerros recém-nascidos foram distribuídos em blocos ao acaso de acordo com o sexo, grau de sangue e peso ao nascer. O fornecimento diário de um concentrado com células viáveis (1,9 x 10(10) UFC/anim) de Lactobacillusacidophilus (LT 516), do nascimento aos 56 dias de idade (Tratamento 1), o fornecimento diário do mesmo concentrado do nascimento aos 10 dias de idade (Tratamento 2) e o não-fornecimento de Lactobacillus acidophilus (Tratamento 3) foram estudados. Os animais foram alimentados com 4 L de leite integral/anim·d e, a... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bezerros; Diarréia; Lactobacillus acidophilus; Probiótico. Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35981999000500025 Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt 116 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 Evaluación de la colonización del tracto digestivo de cerdos por cepas de Lactobacillus acidophilus y Streptococcus termophilus, componentes de un producto probiótico 101 Pérez Ruano,Miguel; Armenteros Amaya,Mabelin; Vega Cañizares,Ernesto. Con el objetivo de evaluar la posible utilización como probiótico, de un producto compuesto por Lactobacillus acidophilus y Streptococcus termophilus, se estudió la colonización del tracto intestinal de cerdos recién nacidos, por los agentes componentes de este producto. Como probiótico se utilizó una mezcla de miel de caña, levadura torula y agua hasta completar 1000 ml y 25 ml del cultivo de Lactobacillus acidophilus y Streptococcus termophilus. Se conformaron cuatro grupos experimentales de la siguiente manera: Grupo 1: 18 crías (camada de dos cerdas) a las cuales se les aplicó 5 ml del producto por vía oral al nacimiento; Grupo 2: 17 crías (camada de dos cerdas) a las cuales se les aplicó 5 ml del producto por vía oral al nacimiento y 24 horas después... Tipo: Journal article Palavras-chave: Cerdo; Probiótico; Lactobacillus acidophilus; Streptococcus termophilus; Colonización; Tracto digestivo. Ano: 2014 URL: http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S0253-570X2014000300001 Evaluation of culture media for selective enumeration of bifidobacteria and lactic acid bacteria 58 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 Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert 52 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 Evaluation of sample extracting methods of FCSM by Lactobacillus acidophilus based on a UPLC-Q-TOF-MS global metabolomics analysis 58 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 Growth Characteristics Modeling of Mixed Culture of Bifidobacterium bifidum and Lactobacillus acidophilus using Response Surface Methodology and Artificial Neural Network 52 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 Isolamento de Lactobacillusacidophilus a partir de fezes de bezerros 96 Chaves,Antônio Hamilton; Silva,José Fernando Coelho da; Pinheiro,Adão José Rezende; Campos,Oriel Fajardo de; Valadares Filho,Sebastião de Campos. Este experimento foi realizado para isolar, caracterizar e identificar estirpes de Lactobacillusacidophilus, a partir de fezes de bezerros com 1 - 3 dias de idade, coletadas diretamente no reto. Os seguintes testes para caracterização dos isolados foram feitos: morfologia celular, teste de gram, catalase, produção de gás a partir da glicose, crescimento a 15 e 45ºC, redução do "Litmus milk", crescimento no meio com 4 e 8% de cloreto de sódio, hidrólise de arginina, redução do nitrato e fermentação de diferentes "carboidratos". De um total de 526 "isolados" iniciais, 12 (2,28%) estirpes de Lactobacillusacidophlilus foram identificadas. Tipo: Info:eu-repo/semantics/article Palavras-chave: Bezerro; Lactobacillus acidophilus; Probiótico. Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35981999000500026 Lactobacillus acidophilus-derived biosurfactant effect on gtfB and gtfC expression level in Streptococcus mutans biofilm cells 58 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 Leche fermentada de búfala con cultivos probióticos 20 Barrera, Y.; Real, E.; Ortega, O.. El objetivo de este trabajo fue definir la tecnología para elaborar una leche fermentada de búfala con buena aceptación y adecuada viabilidad. Se estableció el efecto del cultivo asociado de bacterias probióticas de Lactobacillus acidophilus + Lactobacillus casei, sobre la capacidad de acidificación, firmeza y características sensoriales de una leche fermentada de limón con una proporción de 1,5 % de cada cultivo. Se tomó como control el yogurt de búfala elaborado con 3 % del cultivo tradicional. Fue determinada la capacidad acidificante del cultivo mixto en la leche, la composición físico-química del producto, viabilidad, calidad microbiológica, así como su durabilidad a 4 ± 2 °C. En cuanto a la capacidad acidificante del cultivo mixto no fueron... Tipo: Journal Contribution Palavras-chave: Bacteria; Technology; Shelf life; Fermented milk; Lactobacillus casei; Lactobacillus acidophilus. Ano: 2008 URL: http://hdl.handle.net/1834/4844 Microencapsulação de probióticos por spray drying: avaliação da sobrevivência sob condições gastrointestinais simuladas e da viabilidade sob diferentes temperaturas de armazenamento 65 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 Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus 63 Marcatti,Bruna; Habitante,Ana Mônica Quinta Barbosa; Sobral,Paulo José do Amaral; Favaro-Trindade,Carmen Sílvia. Effective incorporation of a probiotic into foods requires the culture to remain viable all along processing and storage, without adverse alterations to sensory characteristics. The objective of this work was developing Minas-type fresh cheese with probiotic properties from buffalo milk. Four batches of Minas-type fresh cheese were prepared using buffalo milk: batch T1 in which neither culture nor lactic acid added; batch T3 in which only lactic acid added; batches T2 and T4 , both added of Lactobacillus acidophilus LAC 4, but T4 was also acidified. Resulting cheeses were evaluated for probiotic culture stability, texture profile, sensory acceptance, and changes in pH. The T4 probiotic cheese presented hardness, gumminess, and chewiness significantly lower... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus acidophilus; Probiotic viability; Sensory evaluation; Texture. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000400008 Partial characterization of bacteriocins produced by Lactobacillus acidophilus and Pediococcus acidilactici 52 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 Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential 63 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 Processamento de queijo caprino probiótico tipo coalho adicionado de Lactobacillus acidophilus. 14 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 Registros recuperados: 28 Primeira ... 1 2 ... Última

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