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 Bezerraa ; taliana.kenia@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Narciza Maria de Oliveira Arcanjoa ; Estefâ ; nia Fernandes Garciaa ; Ana Maria Pereira Gomesb ; Rita de Cá ; ssia Ramos do Egypto Queirogaa ; Evandro Leite de Souzaa ; Marta Suely Madrugaa
- 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
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Probiotic bacteria affect the acid profiles in cheese.
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Cheese with the probiotic bacteria exhibited glycolytic potential.
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B. lactis and the probiotic mix provided fatty acids profile of higher nutritional quality.