Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorCoelho, Samira Reis-
Autor(es): dc.creatorLima, Ítalo Abreu-
Autor(es): dc.creatorMartins, Maurilio Lopes-
Autor(es): dc.creatorBenevenuto Júnior, Augusto Aloísio-
Autor(es): dc.creatorTorres Filho, Robledo de Almeida-
Autor(es): dc.creatorRamos, Alcinéia de Lemos Souza-
Autor(es): dc.creatorRamos, Eduardo Mendes-
Data de aceite: dc.date.accessioned2026-02-09T12:22:35Z-
Data de disponibilização: dc.date.available2026-02-09T12:22:35Z-
Data de envio: dc.date.issued2019-09-05-
Data de envio: dc.date.issued2019-09-05-
Data de envio: dc.date.issued2019-03-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/36668-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0023643818311046#!-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1160038-
Descrição: dc.descriptionThe purpose of this study was to evaluate how the incorporation of the probiotic culture Lactobacillus paracasei and the prebiotic lactulose in dry-fermented sausage affects the technological, microbiological and sensorial characteristics of the products. Four formulations were analyzed: CONT (without prebiotic or probiotic); PREB (with 2% lactulose); PROB (with 108 CFU/g of L. paracasei); and SYMB (with 2% lactulose and 108 CFU/g of L. paracasei). The functional ingredients did not affect (P > 0.05) the water activity, pH, moisture, acidity and lactic acid bacteria counts during ripening process. Lower (P < 0.05) residual nitrite values were observed in sausages added with probiotic (7.20 ± 1.32 mg NO2/kg) than in the other treatments (11.38 ± 3.21 mg NO2/kg). The proximate composition and the sensorial attributes were not affected (P > 0.05) by the treatments. A mean concentration of 2.16 ± 0.39% of lactulose was observed in PREB and SYMB sausages and a count of 7.59 ± 0.37 log CFU/g of L. paracasei was observe in PROB and SYMB sausages. The incorporation of lactulose and L. paracasei into this traditional meat product resulted in a potential probiotic and symbiotic salami, adding additional nutritional benefits for the consumer.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
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Palavras-chave: dc.subjectDry-fermented sausage - Sensorial analysis-
Palavras-chave: dc.subjectLactobacillus paracasei-
Palavras-chave: dc.subjectPrebiotic lactulose-
Palavras-chave: dc.subjectSalaminho - Análise sensorial-
Título: dc.titleApplication of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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