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	Provedor de dados BJM (1) Scientia Agricola (1) Autor Contreras-Castillo,Carmen J. (1) Favaro-Trindade,Carmen Silvia (1) Fávaro-Trindade,Carmen Sílvia (1) Grosso,Carlos Raimundo Ferreira (1) Ruiz,Juliana Nogueira (1) Villanueva,Nilda D. Montes (1) Mais... Palavra-chave Bifidobacterium lactis (2) Lactobacillus acidophilus (2) Alginate (1) Fermented meat sausage (1) Functional food (1) Immobilization (1) Lactobacillus bulgaricus (1) Milk (1) Probiotics (1) Sensory acceptance (1) Yoghurt (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2014 (1) 2004 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última 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 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 Registros recuperados: 2 Primeira ... 1 ... Última

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