Effect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat ‘coalho’ cheese

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Effect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat ‘coalho’ cheese

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作者：Taliana Kê ; nia Alves Bezerra^a ; ^{taliana.kenia@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Narciza Maria de Oliveira Arcanjo^a ; Estefâ ; nia Fernandes Garcia^a ; Ana Maria Pereira Gomes^b ; Rita de Cá ; ssia Ramos do Egypto Queiroga^a ; Evandro Leite de Souza^a ; Marta Suely Madruga^a
关键词：Dairy products ; Fatty acids ; Organic acids ; Probiotics ; Glycolysis
刊名：LWT - Food Science and Technology
出版年：2017
出版时间：January 2017
年：2017
卷：75
期：Complete
页码：710-718
全文大小：1055 K

文摘

•: Probiotic bacteria affect the acid profiles in cheese.
•: Cheese with the probiotic bacteria exhibited glycolytic potential.
•: B. lactis and the probiotic mix provided fatty acids profile of higher nutritional quality.

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