Goat Cheese Produced with Sunflower ( Helianthus annuus L.) Seed Extract and a Native Culture of Limosilactobacillus mucosae : Characterization and Probiotic Survival

The microbiological and biochemical properties of a goat cheese produced using (sunflower) seed extract as a coagulant and the potentially probiotic autochthonous culture CNPC007 were examined in comparison to a control cheese devoid of the autochthonous culture. Throughout a 60-day storage period a...

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Veröffentlicht in:Foods 2024-09, Vol.13 (18), p.2905
Hauptverfasser: Lima Júnior, Dôrian Cordeiro, da Silva Quirino, Viviane Maria, de Moura, Alícia Santos, Correia, Joyceana Oliveira, Furtado, João Ricardo, Florêncio, Isanna Menezes, da Silva, Márcia Maria Cândido, Salles, Hévila Oliveira, Dos Santos, Karina Maria Olbrich, do Egito, Antonio Silvio, Buriti, Flávia Carolina Alonso
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Sprache:eng
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Zusammenfassung:The microbiological and biochemical properties of a goat cheese produced using (sunflower) seed extract as a coagulant and the potentially probiotic autochthonous culture CNPC007 were examined in comparison to a control cheese devoid of the autochthonous culture. Throughout a 60-day storage period at 6 ± 1 °C, lactobacilli maintained a count of above 8 log CFU/g. Additionally, its viability in cheeses subjected to the in vitro gastrointestinal conditions demonstrated improvement over this period. Specifically, the recovery of lactobacilli above 6 log CFU/g was observed in 16.66% of the samples in the first day, increasing to 66.66% at both 30 and 60 days. While total coliforms were detected in both cheese trials, this sanitary parameter exhibited a decline in cheeses during storage, falling below the method threshold (30 kDa, 30-20 kDa, and
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13182905