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	Provedor de dados Ciênc. Tecnol. Aliment. (1) BABT (1) Autor Kairuz,Martha Susana Nuñez de (1) Kennedy,John F. (1) Knill,Charles J. (1) Kosseva,Maria (1) Oliveira,Enzo Gonçalvez de (1) Panesar,Parmjit S. (1) Paz,Noelia Fernanda (1) Ramón,Adriana Noemí (1) Mais... Palavra-chave L. casei (2) Goat milk (1) Inulin (1) Lactic acid (1) Lactic acid bacteria (1) Lactose utilization (1) Symbiotic (1) Whey (1) Yogurt (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2014 (1) 2010 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Production of L(+) lactic acid using Lactobacillus casei from whey BABT Panesar,Parmjit S.; Kennedy,John F.; Knill,Charles J.; Kosseva,Maria. The aim of this work was to study the fermentation of whey for the production of L(+) lactic acid using Lactobacillus casei. The effect of different process parameters such as pH of the medium, temperature, inoculum size, age of inoculum, agitation and incubation time was monitored to enhance the lactose conversion in whey to L(+) lactic acid. Fermentations were performed without any pH control. The optimization of the fermentation conditions resulted in significant decrease in fermentation time, besides increase in lactose conversion to lactic acid. The optimized process conditions resulted in high lactose conversion (95.62%) to L(+) lactic acid production (33.73 g/L) after an incubation period of 36 h. Tipo: Info:eu-repo/semantics/article Palavras-chave: Whey; Lactic acid; Lactose utilization; Lactic acid bacteria; L. casei. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000100027 Characterization of goat milk and potentially symbiotic non-fat yogurt Ciênc. Tecnol. Aliment. Paz,Noelia Fernanda; Oliveira,Enzo Gonçalvez de; Kairuz,Martha Susana Nuñez de; Ramón,Adriana Noemí. Combining prebiotics and probiotic microorganisms improve quality in the formulation of foods. In this paper, the characteristics of goat milk and symbiotic yogurt were studied. Raw goat milk was analyzed and the skimming process was optimized. For the formulation of a potentially non-fat symbiotic yogurt made with skimmed goat milk, inulin, gelatin, sugar, and Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei subsp. rhamnoshus. Chemical characteristics, acceptability, and viability of lactic acid bacteria and probiotic culture were assessed. The protein and fat content of the raw milk was 2.90 and 3.56 g/100 mL, respectively. The optimum skimming process was obtained at 9,800 rpm and 4 °C for... Tipo: Info:eu-repo/semantics/article Palavras-chave: Goat milk; Yogurt; Symbiotic; L. casei; Inulin. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300029 Registros recuperados: 2 Primeira ... 1 ... Última

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