Symbiotic goat milk ice cream with umbu fortified with autochthonous goat cheese lactic acid bacteria
Autochthonous lactic acid bacteria (LAB) from goat cheese were selected for the preparation of symbiotic goat milk ice cream (GMIC) with the inclusion of umbu fruit (Spondias tuberosa). Its sensory attributes, microbiological and physical-chemical characteristics and its antioxidant capacity were me...
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Veröffentlicht in: | Food science & technology 2021-04, Vol.141, p.110888, Article 110888 |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | Autochthonous lactic acid bacteria (LAB) from goat cheese were selected for the preparation of symbiotic goat milk ice cream (GMIC) with the inclusion of umbu fruit (Spondias tuberosa). Its sensory attributes, microbiological and physical-chemical characteristics and its antioxidant capacity were measured in the GMIC produced with autochthonous isolates (GMIC 2) and with commercial cultures (GMIC 1). Three isolates from goat cheese identified as Lactobacillus plantarum, Lactobacillus rhamnosus and Pediococcus acidilactici were selected for their physiological, metabolic, protective, safety and functional characteristics for the production of GMIC 2. GMIC 2 showed greater viability of the microorganisms over time compared to GMIC 1. The selection of autochthonous cultures (AC) significantly influenced (P |
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ISSN: | 0023-6438 1096-1127 |
DOI: | 10.1016/j.lwt.2021.110888 |