Barbosa Ilsa C, Oliveira Maria E G, Madruga Marta S, Gullón Beatriz, Pacheco Maria T B, Gomes Ana M P, Batista Ana S M, Pintado Maria M E, Souza Evandro L, Queiroga Rita C R E
Agribusiness Coordination, Federal Institute of Education, Science and Technology of Pernambuco, Vitória de Santo Antão-PE, Brazil.
Center of Education and Health, Federal University of Campina Grande, Cuité-PB, Brazil.
Food Funct. 2016 Oct 12;7(10):4356-4371. doi: 10.1039/c6fo00657d.
The effects of the addition of Lactobacillus acidophilus LA-05, Bifidobacterium animalis subsp. lactis BB-12 and inulin on the quality characteristics of creamy goat cheese during refrigerated storage were evaluated. The manufactured cheeses included the addition of starter culture (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris - R-704) (CC); starter culture, L. acidophilus LA-05 and inulin (CLA); starter culture, B. lactis BB-12 and inulin (CBB); or starter culture, L. acidophilus LA-05, B. lactis BB-12 and inulin (CLB). In the synbiotic cheeses (CLA, CBB and CLB), the counts of L. acidophilus LA-05 and B. lactis BB-12 were greater than 6log CFU g, the amount of inulin was greater than 6 g per 100 g, and the firmness was reduced. The cheeses evaluated had high brightness values (L*), with a predominance of yellow (b*). CC had higher contents of proteins, lipids and minerals compared to the other cheeses. There was a decrease in the amount of short-chain fatty acids (SCFAs) and an increase of medium-chain (MCFAs) and long-chain fatty acids (LCFAs) in the synbiotic cheeses compared to CC. The amount of conjugated linoleic acid increased in CLA, CBB and CLB. The highest depth of proteolysis and the greatest changes in the release of free amino acids were found in CLB. The addition of inulin and probiotics, alone or in co-culture, did not affect the cheese acceptance. Inulin and probiotics can be used together for the production of creamy goat cheese without negatively affecting the general quality characteristics of the product, and to add value because of its synbiotic potential.
评估了添加嗜酸乳杆菌LA-05、动物双歧杆菌乳亚种BB-12和菊粉对冷藏储存期间奶油山羊奶酪品质特性的影响。所生产的奶酪包括添加发酵剂（乳酸乳球菌乳酸亚种和乳酸乳球菌乳脂亚种 - R-704）（CC）；发酵剂、嗜酸乳杆菌LA-05和菊粉（CLA）；发酵剂、动物双歧杆菌乳亚种BB-12和菊粉（CBB）；或发酵剂、嗜酸乳杆菌LA-05、动物双歧杆菌乳亚种BB-12和菊粉（CLB）。在合生元奶酪（CLA、CBB和CLB）中，嗜酸乳杆菌LA-05和动物双歧杆菌乳亚种BB-12的计数大于6log CFU/g，菊粉含量大于每100 g 6 g，并且硬度降低。所评估的奶酪具有较高的亮度值（L*），以黄色（b*）为主。与其他奶酪相比，CC的蛋白质、脂质和矿物质含量更高。与CC相比，合生元奶酪中的短链脂肪酸（SCFA）含量减少，中链（MCFA）和长链脂肪酸（LCFA）含量增加。CLA、CBB和CLB中共轭亚油酸的含量增加。在CLB中发现了最高的蛋白水解深度和游离氨基酸释放的最大变化。单独或共培养添加菊粉和益生菌不会影响奶酪的可接受性。菊粉和益生菌可以一起用于生产奶油山羊奶酪，而不会对产品的总体质量特性产生负面影响，并且由于其合生元潜力而增加产品价值。
