Details

Autor(en) / Beteiligte

• de Morais, Jéssica Lima
• Garcia, Estefânia Fernandes
• Viera, Vanessa Bordin
• Silva Pontes, Edson Douglas
• de Araújo, Mayara Gabrielly Germano
• de Figueirêdo, Rossana Maria Feitosa
• dos Santos Moreira, Inácia
• do Egito, Antônio Silvio
• dos Santos, Karina Maria Olbrich
• Barbosa Soares, Juliana Késsia
• do Egypto Queiroga, Rita de Cássia Ramos
• de Oliveira, Maria Elieidy Gomes

Titel

Autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007 improved the techno-functional, physicochemical, and sensory properties of goat milk Greek-style yogurt

Ist Teil von

• Journal of dairy science, 2022-03, Vol.105 (3), p.1889-1899

Ort / Verlag

United States: Elsevier Inc

Erscheinungsjahr

2022

Link zum Volltext

Quelle

MEDLINE

Beschreibungen/Notizen

• We evaluated the performance of Limosilactobacillus mucosae CNPC007 as an autochthonous adjunct culture in the production of goat milk Greek-style yogurt. The techno-functional, physicochemical, and sensory characteristics of the control yogurt (containing only starter culture, CY) and the probiotic yogurt (with the probiotic strain added, PY) were assessed during 28 d of refrigerated storage. Furthermore, we determined the survival of the strain throughout the gastrointestinal tract under simulated conditions. The PY yogurt had a lower extent of proteolysis index and a higher depth of proteolysis index. These results indicate that the proteolytic enzymes of L. mucosae may have a possible action in PY. The PY formulation exhibited viscosity almost 1.5 times as high as CY over the refrigeration period, probably due to higher production of exopolysaccharides by the probiotic strain, which directly interferes with the microstructure, texture, and viscosity of the product. The PY formulation received higher scores for color, flavor, and global acceptance at 1 d of storage and higher texture scores at 28 d. The counts of L. mucosae remained high (>7 log cfu/g and >8.5 log cfu/g) throughout mouth-ileum digestion and storage, respectively, in PY. The autochthonous adjunct culture of L. mucosae CNPC007 can be used for production of a novel potentially probiotic goat yogurt without negatively affecting the general characteristics of the product quality, adding value associated with maintaining its functional potential.