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title Effect of probiotic co-cultures on physico-chemical and biochemical properties of small ruminants' fermented milk
authors Pinto, JMS; Sousa, S; Rodrigues, DM; Malcata, FX; Duarte, AC; Rocha-Santos, TAP; Freitas, AC; Gomes, AM
author full name Pinto, Jorge M. S.; Sousa, Sergio; Rodrigues, Dina M.; Malcata, Francisco X.; Duarte, Armando C.; Rocha-Santos, Teresa A. P.; Freitas, Ana C.; Gomes, Ana M.
title Effect of probiotic co-cultures on physico-chemical and biochemical properties of small ruminants' fermented milk
nationality internacional
source INTERNATIONAL DAIRY JOURNAL
language English
document type Article
keywords plus CONJUGATED LINOLEIC-ACID; LACTOBACILLUS-ACIDOPHILUS; GOAT MILK; BIFIDOBACTERIUM-LACTIS; FUNCTIONAL FOOD; SHEEP MILK; BACTERIA; INULIN; SURVIVAL; IDENTIFICATION
abstract Small ruminants' fermented probiotic milk is an alternative to fermented cows' milk, especially because of the monounsaturated/polyunsaturated fatty acid profiles. The technological and biochemical potential of Bifidobacterium and Lactobacillus co-cultures, with or without inulin, on goats' and ewes' milk was assessed. Microbial stability, lactose consumption, organic acid production, proteolytic parameters and conjugated linoleic acid (CLA) production in situ, were followed in ewes' and goats' fermented milk (EFM and GFM, respectively) over 21 days at 4 degrees C; technological feasibility for probiotic fermented milk production was shown. In EFM, all co-cultures presented high viable cell numbers (> 7.0 log cfu mL(-1)) throughout storage, presenting faster acidification capacities and higher CLA isomer levels than in GFM. Inulin had no impact on probiotic growth, yet contributed to storage stability. CLA isomers and proteolysis indices were co-culture dependent traits: for example, co-culture of Bifidobacterium animalis B94 with Lactobacillus acidophilus L10 registered the best CLA-production in GFM. (C) 2017 Elsevier Ltd. All rights reserved.
author address [Pinto, Jorge M. S.; Sousa, Sergio; Malcata, Francisco X.; Freitas, Ana C.; Gomes, Ana M.] Univ Catolica Portuguesa, CBQF, Lab Associado, Escola Super Biotecnol, Rua Arquiteto Lobao Vital,Apartado 2511, P-4202401 Oporto, Portugal; [Rodrigues, Dina M.; Duarte, Armando C.; Rocha-Santos, Teresa A. P.] Univ Aveiro, CESAM Ctr Environm & Marine Studies, P-3810193 Aveiro, Portugal; [Rodrigues, Dina M.; Duarte, Armando C.; Rocha-Santos, Teresa A. P.] Univ Aveiro, Dept Chem, P-3810193 Aveiro, Portugal; [Malcata, Francisco X.] Univ Porto, Fac Engn, Dept Quim, Rua Dr Roberto Frias S-N, P-4200465 Oporto, Portugal
reprint address Gomes, AM (reprint author), Univ Catolica Portuguesa, CBQF, Lab Associado, Escola Super Biotecnol, Rua Arquiteto Lobao Vital,Apartado 2511, P-4202401 Oporto, Portugal.
e-mail address amgomes@porto.ucp.pt
researcherid number Gomes, Ana/B-9944-2013; Freitas, Ana/A-1131-2010
orcid number Gomes, Ana/0000-0001-7883-2446; Freitas, Ana/0000-0002-1430-9370; Sousa, Sergio/0000-0001-6205-1266; Malcata, Francisco/0000-0003-3073-1659; Rocha-Santos, Teresa/0000-0003-3660-4116; Duarte, Armando/0000-0002-4868-4099
funding agency and grant number FCT [PEst-OE/EQB/LA0016/2013]
funding text The authors are grateful to ORAFTI, CSK and DSM for providing the inulin and the probiotic strains, respectively, for incorporation in fermented milk and to National Association of Breeders of Sheep Serra da Estrela (ANCOSE), Oliveira do Hospital, for providing the ewes' and goats' milk. This work was supported by National Funds from FCT through project PEst-OE/EQB/LA0016/2013.
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cited reference count 39
publisher ELSEVIER SCI LTD
publisher city OXFORD
publisher address THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND
issn 0958-6946
29-character source abbreviation INT DAIRY J
iso source abbreviation Int. Dairy J.
publication date SEP
year published 2017
volume 72
beginning page 29
ending page 35
digital object identifier (doi) 10.1016/j.idairyj.2017.04.005
subject category 7
document delivery number Food Science & Technology
unique article identifier Food Science & Technology
link https://doi.org/10.1016/j.idairyj.2017.04.005