Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses
Lactobacillus spp. are lactic acid bacteria which have important implications for the food industry due to their fermentation capacities. The aims of this research were to produce fermented goat milks with Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1, isolated from Brazilian artisanal c...
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| Format: | Article |
| Language: | English |
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ISEKI_Food Association (IFA)
2021-10-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/91 |
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| author | Gustavo L. C. Valente Leonardo B. Acurcio Ranier C. Figueiredo Felipe M. Sant'Anna Rommel F. Brito Luigi P. V. Freitas Andréia M. Silva Marcelo R. Souza Cláudia F. A. M. Penna |
| author_facet | Gustavo L. C. Valente Leonardo B. Acurcio Ranier C. Figueiredo Felipe M. Sant'Anna Rommel F. Brito Luigi P. V. Freitas Andréia M. Silva Marcelo R. Souza Cláudia F. A. M. Penna |
| author_sort | Gustavo L. C. Valente |
| collection | DOAJ |
| description | Lactobacillus spp. are lactic acid bacteria which have important implications for the food industry due to their fermentation capacities. The aims of this research were to produce fermented goat milks with Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1, isolated from Brazilian artisanal cheeses, and to evaluate their physico-chemical, microbiological and sensorial qualities during 30 days of storage at 7°C. The goat milks, fermented by B7, D1, co-culture and a Lactobacillus casei Shirota control, possessed acceptable physico-chemical characteristics to meet fermented milk standards established by Brazilian legislation and maintain the viability of Lactobacillus spp. throughout the shelf life of the products. The products were microbiologically safe. D1 fermented goat milk gave higher consumer sensory quality acceptance and purchase intention (p<0.05) than other treatments, thus Lactobacillus rhamnosus D1 is recommended for fermented goat milk production. |
| format | Article |
| id | doaj-art-36bc3b239f524aadbf115e3603a045c4 |
| institution | OA Journals |
| issn | 2182-1054 |
| language | English |
| publishDate | 2021-10-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-36bc3b239f524aadbf115e3603a045c42025-08-20T01:55:46ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542021-10-0110210.7455/ijfs/10.2.2021.a10Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheesesGustavo L. C. Valente0Leonardo B. Acurcio1Ranier C. Figueiredo2Felipe M. Sant'Anna3Rommel F. Brito4Luigi P. V. Freitas5Andréia M. Silva6Marcelo R. Souza7Cláudia F. A. M. Penna8Escola de Veterinária, N/A, enum.country.N/AUniversidade Federal de Minas Gerais, N/A, N/AEscola de Veterinária, N/A, enum.country.N/AEscola de Veterinária, N/A, enum.country.N/AEscola de Veterinária, N/A, enum.country.N/AEscola de Veterinária, N/A, enum.country.N/AUniversidade Federal de São João del-Rei, N/A, N/AEscola de Veterinária, N/A, enum.country.N/AEscola de Veterinária, N/A, enum.country.N/ALactobacillus spp. are lactic acid bacteria which have important implications for the food industry due to their fermentation capacities. The aims of this research were to produce fermented goat milks with Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1, isolated from Brazilian artisanal cheeses, and to evaluate their physico-chemical, microbiological and sensorial qualities during 30 days of storage at 7°C. The goat milks, fermented by B7, D1, co-culture and a Lactobacillus casei Shirota control, possessed acceptable physico-chemical characteristics to meet fermented milk standards established by Brazilian legislation and maintain the viability of Lactobacillus spp. throughout the shelf life of the products. The products were microbiologically safe. D1 fermented goat milk gave higher consumer sensory quality acceptance and purchase intention (p<0.05) than other treatments, thus Lactobacillus rhamnosus D1 is recommended for fermented goat milk production.https://www.iseki-food-ejournal.com/article/91Lactic acid bacteriaProbioticsFood qualityMilk and dairy productsFermentation |
| spellingShingle | Gustavo L. C. Valente Leonardo B. Acurcio Ranier C. Figueiredo Felipe M. Sant'Anna Rommel F. Brito Luigi P. V. Freitas Andréia M. Silva Marcelo R. Souza Cláudia F. A. M. Penna Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses International Journal of Food Studies Lactic acid bacteria Probiotics Food quality Milk and dairy products Fermentation |
| title | Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses |
| title_full | Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses |
| title_fullStr | Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses |
| title_full_unstemmed | Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses |
| title_short | Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses |
| title_sort | effect of storage on physico chemical microbiological and sensory characteristics of goat milk fermented by lactobacillus strains isolated from minas artisanal cheeses |
| topic | Lactic acid bacteria Probiotics Food quality Milk and dairy products Fermentation |
| url | https://www.iseki-food-ejournal.com/article/91 |
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