Atenção: Todas as denúncias são sigilosas e sua identidade será preservada.
Os campos nome e e-mail são de preenchimento opcional
Metadados | Descrição | Idioma |
---|---|---|
Autor(es): dc.contributor | Universidade Estadual Paulista (Unesp) | - |
Autor(es): dc.contributor | Center for Investigation of Microorganisms | - |
Autor(es): dc.contributor | Universidade Federal de Santa Catarina (UFSC) | - |
Autor(es): dc.contributor | UNIPR – University of Parma | - |
Autor(es): dc.creator | Silva, Luana Faria [UNESP] | - |
Autor(es): dc.creator | Sunakozawa, Tássila Nakata [UNESP] | - |
Autor(es): dc.creator | Amaral, Daniel Mathias F. [UNESP] | - |
Autor(es): dc.creator | Casella, Tiago | - |
Autor(es): dc.creator | Nogueira, Mara Correa Lelles | - |
Autor(es): dc.creator | De Dea Lindner, Juliano | - |
Autor(es): dc.creator | Bottari, Benedetta | - |
Autor(es): dc.creator | Gatti, Monica | - |
Autor(es): dc.creator | Penna, Ana Lúcia Barretto [UNESP] | - |
Data de aceite: dc.date.accessioned | 2022-02-22T00:33:20Z | - |
Data de disponibilização: dc.date.available | 2022-02-22T00:33:20Z | - |
Data de envio: dc.date.issued | 2020-12-11 | - |
Data de envio: dc.date.issued | 2020-12-11 | - |
Data de envio: dc.date.issued | 2020-05-01 | - |
Fonte completa do material: dc.identifier | http://dx.doi.org/10.1016/j.fm.2019.103383 | - |
Fonte completa do material: dc.identifier | http://hdl.handle.net/11449/201357 | - |
Fonte: dc.identifier.uri | http://educapes.capes.gov.br/handle/11449/201357 | - |
Descrição: dc.description | Thermophilic and mesophilic lactic acid bacteria (LAB), such as Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, and Lactococcus lactis, play a crucial role in the technological and sensory quality of Mozzarella cheese. In this study, the safety (genes encoding virulence factors and antibiotic resistance) and acidifying activity of autochthonous S. thermophilus cultures were evaluated in order to choose the most suitable strain for industrial application. The safe and good acidifying culture was tested in two buffalo Mozzarella cheese batches: Mozzarella cheeses produced with autochthonous culture (SJRP107) and commercial culture (STM5). The cultivable LAB was evaluated by culture-dependent method (plate counting) and the quantification of S. thermophilus cultures (commercial and autochthonous) were evaluated by culture-independent method RealT-qPCR (real-time quantitative polymerase chain reaction). The texture, physicochemical and proteolytic properties of the Mozzarella cheeses were similar for both batches. The nonstarter LAB count was higher during manufacture than in the storage, and the RealT-qPCR indicated the presence of S. thermophilus culture until the end of storage. S. thermophilus SJRP107 presented high potential for safety application in the production of Mozzarella cheese. Furthermore, considering the culture characteristics and their relationship with product quality, further studies could be helpful to determine their effect on the sensory characteristics of the cheese. | - |
Descrição: dc.description | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) | - |
Descrição: dc.description | Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) | - |
Descrição: dc.description | UNESP – São Paulo State University Food Engineering and Technology Department | - |
Descrição: dc.description | FAMERP – São José Do Rio Preto Medical School Center for Investigation of Microorganisms | - |
Descrição: dc.description | UFSC – Federal University of Santa Catarina Food Science and Technology Department | - |
Descrição: dc.description | UNIPR – University of Parma Department of Food and Drug | - |
Descrição: dc.description | UNESP – São Paulo State University Food Engineering and Technology Department | - |
Descrição: dc.description | FAPESP: 2008/56667–5 | - |
Descrição: dc.description | FAPESP: 2011/11922–0 | - |
Idioma: dc.language | en | - |
Relação: dc.relation | Food Microbiology | - |
???dc.source???: dc.source | Scopus | - |
Palavras-chave: dc.subject | Cultivable cells | - |
Palavras-chave: dc.subject | Lactic acid bacteria | - |
Palavras-chave: dc.subject | Quantitative real time PCR | - |
Palavras-chave: dc.subject | Safety | - |
Palavras-chave: dc.subject | Technological application | - |
Título: dc.title | Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese | - |
Tipo de arquivo: dc.type | livro digital | - |
Aparece nas coleções: | Repositório Institucional - Unesp |
O Portal eduCAPES é oferecido ao usuário, condicionado à aceitação dos termos, condições e avisos contidos aqui e sem modificações. A CAPES poderá modificar o conteúdo ou formato deste site ou acabar com a sua operação ou suas ferramentas a seu critério único e sem aviso prévio. Ao acessar este portal, você, usuário pessoa física ou jurídica, se declara compreender e aceitar as condições aqui estabelecidas, da seguinte forma: