Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses

Q3 Agricultural and Biological Sciences

International Journal of Food Studies Pub Date : 2021-10-15 DOI:10.7455/10.7455/IJFS/10.2.2021.A10

G.L.C. Valente, L. Acurcio, Ranier Chaves Figueiredo, F. Sant'Anna, Rommel F. Brito, Luigi P. V. Freitas, Andréia Marçal da Silva, M. Souza, C. Penna

{"title":"Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses","authors":"G.L.C. Valente, L. Acurcio, Ranier Chaves Figueiredo, F. Sant'Anna, Rommel F. Brito, Luigi P. V. Freitas, Andréia Marçal da Silva, M. Souza, C. Penna","doi":"10.7455/10.7455/IJFS/10.2.2021.A10","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"398-410"},"PeriodicalIF":0.0000,"publicationDate":"2021-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Studies","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.7455/10.7455/IJFS/10.2.2021.A10","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}

引用次数: 1

Abstract

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.

查看原文本刊更多论文

贮藏对米纳斯手工奶酪乳酸菌发酵羊奶理化、微生物学和感官特性的影响

乳酸菌是一种乳酸菌，由于其发酵能力，对食品工业具有重要意义。本研究的目的是用从巴西手工奶酪中分离的植物乳杆菌B7和鼠李糖乳杆菌D1生产发酵羊奶，并在7°C条件下对其进行30天的理化、微生物学和感官品质评价。由B7、D1、共培养和干酪乳杆菌Shirota对照发酵的羊奶具有可接受的理化特性，符合巴西立法制定的发酵奶标准，并在产品的整个保质期内保持乳酸菌的活力。这些产品在微生物方面是安全的。D1发酵羊奶的消费者感官质量接受度和购买意愿高于其他处理(p<0.05)，因此推荐使用鼠李糖乳杆菌D1发酵羊奶。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

International Journal of Food Studies Agricultural and Biological Sciences-Food Science

CiteScore

2.10

自引率

0.00%

发文量

审稿时长

24 weeks

期刊介绍： he International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Original contributions relevant to the following topics will be considered for publication: -Education methods, including Life Long Learning and e-learning; -Research and application in academia, research, industry; -Critical reviews of scientific literature by researchers, students, invited authors; -Exchange of views and opinions of a scientific nature including testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes). Manuscripts focusing on Food related Education topics are particularly welcome.