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Maria Elieidy Gomes De Oliveira - One of the best experts on this subject based on the ideXlab platform.
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volatile profile in Goat coalho Cheese supplemented with probiotic lactic acid bacteria
Lwt - Food Science and Technology, 2017Co-Authors: Taliana Kenia Alves Bezerra, Ana M.p. Gomes, Maria Elieidy Gomes De Oliveira, Narciza Maria De Oliveira Arcanjo, Ana Rita Ribeiro De Araujo, Angela Lima Meneses De Queiroz, Marta Suely MadrugaAbstract:Abstract The aim of this study was to evaluate the aromatic profiles of both traditional Goat Coalho Cheese and Cheeses added with isolated and combined probiotics, during 28 days of storage. The Cheeses were named as follows: C, with Lactococcus lactis subsp. lactis and L. lactis subsp. c remoris ; L, with Lactobacillus acidophilus ; P, with Lactobacillus paracasei ; B, with Bifidobacterium lactis ; and M, a “mixed” culture with the three probiotic microorganisms. Based on the results, it was verified that both the use of different cultures of probiotic lactic bacteria and the length of storage affect the volatile profile. The length of storage had the most influence on the number of volatiles produced. A total of twenty five aromatic compounds were identified in the Goat Cheese; of these twenty five, there were six alcohols, four hydrocarbons, four terpenes, three acids, three ketones, three aldehydes and two esters. Esters and ketones can have a positive influence on Goat Coalho Cheese, since their pleasant aroma can help minimize other undesirable odours.
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volatile profile in Goat coalho Cheese supplemented with probiotic lactic acid bacteria
Lwt - Food Science and Technology, 2017Co-Authors: Taliana Kenia Alves Bezerra, Maria Elieidy Gomes De Oliveira, A Gomes, Narciza Maria De Oliveira Arcanjo, Ana Rita Ribeiro De Araujo, Angela Lima Meneses De Queiroz, Marta Suely MadrugaAbstract:Abstract The aim of this study was to evaluate the aromatic profiles of both traditional Goat Coalho Cheese and Cheeses added with isolated and combined probiotics, during 28 days of storage. The Cheeses were named as follows: C, with Lactococcus lactis subsp. lactis and L. lactis subsp. c remoris ; L, with Lactobacillus acidophilus ; P, with Lactobacillus paracasei ; B, with Bifidobacterium lactis ; and M, a “mixed” culture with the three probiotic microorganisms. Based on the results, it was verified that both the use of different cultures of probiotic lactic bacteria and the length of storage affect the volatile profile. The length of storage had the most influence on the number of volatiles produced. A total of twenty five aromatic compounds were identified in the Goat Cheese; of these twenty five, there were six alcohols, four hydrocarbons, four terpenes, three acids, three ketones, three aldehydes and two esters. Esters and ketones can have a positive influence on Goat Coalho Cheese, since their pleasant aroma can help minimize other undesirable odours.
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influence of the addition of lactobacillus acidophilus la 05 bifidobacterium animalis subsp lactis bb 12 and inulin on the technological physicochemical microbiological and sensory features of creamy Goat Cheese
Food & Function, 2016Co-Authors: Ilsa Cunha Barbosa, Maria Elieidy Gomes De Oliveira, Marta Suely Madruga, Beatriz Gullon, Maria Teresa Bertoldo Pacheco, A Gomes, Ana Sancha Malveira Batista, Maria Manuela Estevez Pintado, Evandro Leite De Souza, Rita De Cassia Ramos Do Egypto QueirogaAbstract:The effects of the addition of Lactobacillus acidophilus LA-05, Bifidobacterium animalis subsp. lactis BB-12 and inulin on the quality characteristics of creamy Goat Cheese during refrigerated storage were evaluated. The manufactured Cheeses included the addition of starter culture (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris – R-704) (CC); starter culture, L. acidophilus LA-05 and inulin (CLA); starter culture, B. lactis BB-12 and inulin (CBB); or starter culture, L. acidophilus LA-05, B. lactis BB-12 and inulin (CLB). In the synbiotic Cheeses (CLA, CBB and CLB), the counts of L. acidophilus LA-05 and B. lactis BB-12 were greater than 6logCFU g−1, the amount of inulin was greater than 6 g per 100 g, and the firmness was reduced. The Cheeses evaluated had high brightness values (L*), with a predominance of yellow (b*). CC had higher contents of proteins, lipids and minerals compared to the other Cheeses. There was a decrease in the amount of short-chain fatty acids (SCFAs) and an increase of medium-chain (MCFAs) and long-chain fatty acids (LCFAs) in the synbiotic Cheeses compared to CC. The amount of conjugated linoleic acid increased in CLA, CBB and CLB. The highest depth of proteolysis and the greatest changes in the release of free amino acids were found in CLB. The addition of inulin and probiotics, alone or in co-culture, did not affect the Cheese acceptance. Inulin and probiotics can be used together for the production of creamy Goat Cheese without negatively affecting the general quality characteristics of the product, and to add value because of its synbiotic potential.
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survival of lactobacillus rhamnosus em1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi hard Goat Cheese
Lwt - Food Science and Technology, 2015Co-Authors: Fernanda Rodrigues Leite Rolim, Maria Elieidy Gomes De Oliveira, Karina Maria Olbrich Dos Santos, Samuel Carneiro De Barcelos, Antonio Silvio Do Egito, Maria Lucia Da Conceicao, Thais Santana Ribeiro, Marciane Magnani, Rita De Cassia Ramos Do Egypto QueirogaAbstract:Abstract This study evaluated the viability of Lactobacillus rhamnosus EM1107 incorporated in semi-hard Goat Cheese (Coalho) when exposed to simulated gastrointestinal conditions, as well as the inhibitory effects of this strain against pathogenic bacteria in Goat Coalho Cheese during refrigerated storage. After in vitro digestion, no change in viable cell count of L . rhamnosus (6.75 log CFU/g) was observed compared with the count before simulation (6.53 log CFU/g). Against Staphylococcus aureus , L . rhamnosus exhibited inhibition rates of 1.55%, 1.7% and 21.66% at 7, 14 and 21 days of storage, respectively. Furthermore, against Salmonella Enteritidis, the inhibition rates were 4.36%, 5.33% and 5.51% at 7, 14 and 21 days of storage, respectively and against Listeria monocytogenes , the inhibition rates were 2.62%, 1.57% and 10.23% at 7, 14 and 21 days of storage, respectively. Against Escherichia coli , L . rhamnosus showed inhibition rate of 7.98% at 7 days of storage and no inhibitory effects at 14 and 21 days. The results indicate that Goat Coalho Cheese has a protective effect on the viability of L . rhamnosus EM1107 during artificial digestion. In addition, this strain could be used as a protective culture to delay the growth of pathogenic bacteria, particularly S . aureus and L . monocytogenes .
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addition of probiotic bacteria in a semi hard Goat Cheese coalho survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria
Food Research International, 2014Co-Authors: Maria Elieidy Gomes De Oliveira, A Gomes, Estefânia Fernandes Garcia, Carlos Eduardo Vasconcelos De Oliveira, Maria Manuela Pintado, Ana Raquel Madureira, Maria Lucia Da Conceicao, Rita De Cassia Ramos Do Egyptoqueiroga, Evandro Leite De SouzaAbstract:Abstract In this study, the survival of the probiotics Lactobacillus acidophilus (LA-5), Lactobacillus casei subsp. paracasei (L. casei 01) and Bifidobacterium lactis (BB12) incorporated in a Brazilian semi-hard Goat Cheese (coalho) when exposed to in vitro simulated conditions of digestion was assessed. The inhibitory effects of these probiotic bacteria were also evaluated against Listeria monocytogenes and Staphylococcus aureus in the Goat coalho Cheese during refrigerated storage. At the end of the in vitro digestion, all of the probiotic tested strains presented decreased (p
Evandro Leite De Souza - One of the best experts on this subject based on the ideXlab platform.
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influence of the addition of lactobacillus acidophilus la 05 bifidobacterium animalis subsp lactis bb 12 and inulin on the technological physicochemical microbiological and sensory features of creamy Goat Cheese
Food & Function, 2016Co-Authors: Ilsa Cunha Barbosa, Maria Elieidy Gomes De Oliveira, Marta Suely Madruga, Beatriz Gullon, Maria Teresa Bertoldo Pacheco, A Gomes, Ana Sancha Malveira Batista, Maria Manuela Estevez Pintado, Evandro Leite De Souza, Rita De Cassia Ramos Do Egypto QueirogaAbstract:The effects of the addition of Lactobacillus acidophilus LA-05, Bifidobacterium animalis subsp. lactis BB-12 and inulin on the quality characteristics of creamy Goat Cheese during refrigerated storage were evaluated. The manufactured Cheeses included the addition of starter culture (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris – R-704) (CC); starter culture, L. acidophilus LA-05 and inulin (CLA); starter culture, B. lactis BB-12 and inulin (CBB); or starter culture, L. acidophilus LA-05, B. lactis BB-12 and inulin (CLB). In the synbiotic Cheeses (CLA, CBB and CLB), the counts of L. acidophilus LA-05 and B. lactis BB-12 were greater than 6logCFU g−1, the amount of inulin was greater than 6 g per 100 g, and the firmness was reduced. The Cheeses evaluated had high brightness values (L*), with a predominance of yellow (b*). CC had higher contents of proteins, lipids and minerals compared to the other Cheeses. There was a decrease in the amount of short-chain fatty acids (SCFAs) and an increase of medium-chain (MCFAs) and long-chain fatty acids (LCFAs) in the synbiotic Cheeses compared to CC. The amount of conjugated linoleic acid increased in CLA, CBB and CLB. The highest depth of proteolysis and the greatest changes in the release of free amino acids were found in CLB. The addition of inulin and probiotics, alone or in co-culture, did not affect the Cheese acceptance. Inulin and probiotics can be used together for the production of creamy Goat Cheese without negatively affecting the general quality characteristics of the product, and to add value because of its synbiotic potential.
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addition of probiotic bacteria in a semi hard Goat Cheese coalho survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria
Food Research International, 2014Co-Authors: Maria Elieidy Gomes De Oliveira, A Gomes, Estefânia Fernandes Garcia, Carlos Eduardo Vasconcelos De Oliveira, Maria Manuela Pintado, Ana Raquel Madureira, Maria Lucia Da Conceicao, Rita De Cassia Ramos Do Egyptoqueiroga, Evandro Leite De SouzaAbstract:Abstract In this study, the survival of the probiotics Lactobacillus acidophilus (LA-5), Lactobacillus casei subsp. paracasei (L. casei 01) and Bifidobacterium lactis (BB12) incorporated in a Brazilian semi-hard Goat Cheese (coalho) when exposed to in vitro simulated conditions of digestion was assessed. The inhibitory effects of these probiotic bacteria were also evaluated against Listeria monocytogenes and Staphylococcus aureus in the Goat coalho Cheese during refrigerated storage. At the end of the in vitro digestion, all of the probiotic tested strains presented decreased (p
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addition of probiotic bacteria in a semi hard Goat Cheese coalho survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria
Food Research International, 2014Co-Authors: Maria Elieidy Gomes De Oliveira, Ana M.p. Gomes, Estefânia Fernandes Garcia, Carlos Eduardo Vasconcelos De Oliveira, Ana Raquel Madureira, Maria Lucia Da Conceicao, Rita De Cassia Ramos Do Egyptoqueiroga, Maria Manuela Esteves Pintado, Evandro Leite De SouzaAbstract:In this study, the survival of the probiotics Lactobacillus acidophilus (LA-5), Lactobacillus casei subsp. paracasei (L. casei 01) and Bifidobacterium lactis (BB12) incorporated in a Brazilian semi-hard Goat Cheese (coalho) when exposed to in vitro simulated conditions of digestion was assessed. The inhibitory effects of these probiotic bacteria were also evaluated against Listeria monocytogenes and Staphylococcus aureus in the Goat coalho Cheese during refrigerated storage. At the end of the in vitro digestion, all of the probiotic tested strains presented decreased (p<0.05) viable cell counts (5.5-6.0logcfu/g) with respect to those determined before exposure to the mouth conditions (7-8logcfu/g). L. casei subsp. paracasei presented inhibition rate of 7.87% and 23.63% against S. aureus on the 14th and 21st day of storage at 10°C, respectively; against L. monocytogenes these values were 12.96 and 32.99%. Positive inhibition rates of B. lactis toward S. aureus were found on the 1st, 14th and 21st days of storage (16.32%, 10.12% and 3.67%, respectively); and against L. monocytogenes only on the 1st day of storage (3.28%). From these results, Goat coalho Cheese could be an interesting carrier of probiotic strains of L. acidophilus, L. casei subsp. paracasei and B. lactis. Moreover, L. casei subsp. paracasei, could be used as protective culture for delaying the growth of S. aureus and L. monocytogenes in Goat coalho Cheese.
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development and quality of a brazilian semi hard Goat Cheese coalho with added probiotic lactic acid bacteria
International Journal of Food Sciences and Nutrition, 2012Co-Authors: Estefânia Fernandes Garcia, Maria Elieidy Gomes De Oliveira, Rita De Cassia Ramos Do Egypto Queiroga, Tamires Alcântara Dourado Gomes Machado, Evandro Leite De SouzaAbstract:The effects of the addition of different strains of lactic acid bacteria on different quality parameters of a Brazilian Goat semi-hard Cheese (coalho) were assessed during 7 days of storage (10°C) as follows: Control, Lactobacillus lactis subsp. lactis and L. lactis subsp. cremoris (standard); C2, L. acidophilus; C3, L. paracasei; C4, Bifidobacterium lactis; and C5, L. acidophilus, L. paracasei and B. lactis. There were no differences for the proteolysis index and depth of proteolysis among the assessed Cheeses. The Cheeses presented increase in hardness, gumminess and chewiness during the storage. Regarding the ability to melt, all evaluated Cheeses showed a reduction in diameter. Cheeses presented high luminosity with predominance of the yellow component; and number of lactic bacteria greater than 106–107 cfu/g during the 7 days of storage. C5 had better sensory scores in the acceptance test, purchase intention and preference ranking test. Coalho Goat Cheese could be a potential carrier of probiotic lac...
Javier Fontecha - One of the best experts on this subject based on the ideXlab platform.
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consumption of Goat Cheese naturally rich in omega 3 and conjugated linoleic acid improves the cardiovascular and inflammatory biomarkers of overweight and obese subjects a randomized controlled trial
Nutrients, 2020Co-Authors: Cristina Santurino, Bricia Lopezplaza, Javier Fontecha, Maria V Calvo, Laura M Bermejo, David Gomezandres, Carmen GomezcandelaAbstract:This study examines the value of a Goat Cheese naturally enriched in polyunsaturated fatty acids (PUFA) (n-3 PUFA and conjugated linolenic acid (CLA)) as means of improving cardiovascular and inflammatory health. Sixty-eight overweight and obese subjects (BMI ≥ 27 and <40 kg/m2), with at least two risk factors for cardiovascular disease (CVD) in a lipid panel blood tests, participated in a randomized, placebo-controlled, double-blind, parallel designed study. The subjects consumed for 12 weeks: (1) 60 g/d control Goat Cheese and (2) 60 g/d Goat Cheese naturally enriched in n-3 PUFA and CLA. Diet and physical activity were assessed. Anthropometric and dual-energy X-ray absorptiometry (DXA) tests were performed. Blood samples were collected at the beginning and at the end of the study period. Changes in health status, lifestyle and dietary habits, and daily compliance were recorded. The consumption of a PUFA-enriched Goat Cheese significantly increased plasma high-density lipoprotein (HDL)-cholesterol, as well as in apolipoprotein B, and it significantly decreased high-sensitivity C-reactive protein concentrations compared to the control Goat Cheese (p < 0.05). The significant improvement of the plasma lipid profile and inflammatory status of people with risk for CVD due to the consumption of PUFA-enriched Cheese suggests a potential role of this dairy product as an alternative to develop high nutritional value food in a balanced diet comprising regular exercise.
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characterization of naturally Goat Cheese enriched in conjugated linoleic acid and omega 3 fatty acids for human clinical trial in overweight and obese subjects
PharmaNutrition, 2017Co-Authors: Cristina Santurino, Maria V Calvo, Carmen Gomezcandela, Javier FontechaAbstract:The growing interest in the development of strategies for improving the fatty acid composition of dairy products with potential health benefits is a challenge for the industry. A Goat Cheese naturally enriched in conjugated linoleic acid (CLA) and omega-3 was elaborated using milk from Goats fed a supplement based on extruded linseed. Diet induced a linear increase in unsaturated fatty acids percentages at the expense of saturated fatty acids. Thus, the content of the omega-3 was 5-fold higher in enriched Cheese (EC) than in control Cheese (CC). A sizeable enhancement was also found in the concentration of CLA as well as of its precursor, trans-vaccenic acid. As the level of omega-6 remained almost unaffected, the n-6/n-3 ratio was reduced 7 fold. Besides, a reduction in the cholesterol content and a higher level of sphingomyelin also occurred in the EC. In conclusion, Goat diet supplementation seems to improve the nutritional value of the traditional Cheese without significant variations in its texture and sensory quality during storage. Thus, this study demonstrates that naturally enriched Goat Cheese in CLA and omega-3 can meet quality standards with a consistent bioactive lipid pattern for a large human clinical trial focusing on overweight and obese subjects.
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changes in lipolysis and volatile fraction of a Goat Cheese manufactured employing a hygienized rennet paste and a defined strain starter
Food Chemistry, 2007Co-Authors: I Castillo, Maria V Calvo, L Alonso, Manuela Juarez, Javier FontechaAbstract:Abstract The effect of a hygienized rennet paste (HRP) and a defined strain starter IFPL on the volatile fraction of Goat Cheese (Majorero) was examined. Three batches were made and those Cheeses produced either industrially (IL) or in artisanal manner (AL) were compared with the experimental lot (EL), which included both HRP and IFPL starter in its manufacture. Analysis of the volatile fraction was by static headspace connected to GC–MS and this disclosed a total of 28 components belonging to the following chemical families: fatty acids, esters, ketones, aldehydes and alcohols. Most of the volatile components identified appeared in all lots but at different concentrations. IL Cheeses were distinguished from the other lots, including HRP in their manufacture, essentially by a lower presence of esters and FFA (both branched-chain and aliphatic acids). The use of HRP and a defined strain starter culture (including Lb. casei IFPL 731 as adjunct) directly affected lipolysis degree. This was reflected in an increase in the mono-and diglyceride concentrations and in a greater content of short-chain FFA, particularly butanoic acid, an important flavour component, which imparts a desirable sharp, “piquant” taste to Majorero Cheese. The IFPL starter culture also had a significant effect on concentrations of compounds such as 2-methyl-1-propanol, 3 methyl-1-butanol, isoamyl butyrate and acetoin.
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effect of artisanal kid rennet paste on lipolysis in semi hard Goat Cheese
Food Chemistry, 2006Co-Authors: Javier Fontecha, I Castillo, L Alonso, L Blasco, Manuela JuarezAbstract:Abstract This study examined the use of hygienised kid rennet pastes in model Cheese systems and also in Goat milk semi-hard Cheeses to promote lipolysis. The results obtained indicated that the use of rennet paste caused greater lipolysis and increased, mostly, the short-chain free fatty acid (FFA) content. The model systems made with whole Goat’s milk using rennet paste and commercial rennet mixture exhibited a higher FFA content than did the rennet paste-free controls (31,600 vs. 25,600 μmol/kg Cheese). For the pilot Cheeses made with bovine rennet and rennet paste mixture, the increase in FFA level after 45 days of ripening compared with the Cheeses prepared only with commercial rennet was as much as 6600 (μmol/kg Cheese) and the increase in the butyric acid content was also 1650 (μmol/kg Cheese). Moreover, after 15 days of ripening, industrially prepared Cheeses made with rennet paste exhibited greater levels of FFA than did the Cheeses made with commercial rennet (11,500 μmol/kg at 45 days of ripening). Their flavour was stronger and the organoleptic characteristics were better accepted, which implies less ripening time for commercial Cheese manufacture.
Rita De Cassia Ramos Do Egypto Queiroga - One of the best experts on this subject based on the ideXlab platform.
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influence of the addition of lactobacillus acidophilus la 05 bifidobacterium animalis subsp lactis bb 12 and inulin on the technological physicochemical microbiological and sensory features of creamy Goat Cheese
Food & Function, 2016Co-Authors: Ilsa Cunha Barbosa, Maria Elieidy Gomes De Oliveira, Marta Suely Madruga, Beatriz Gullon, Maria Teresa Bertoldo Pacheco, A Gomes, Ana Sancha Malveira Batista, Maria Manuela Estevez Pintado, Evandro Leite De Souza, Rita De Cassia Ramos Do Egypto QueirogaAbstract:The effects of the addition of Lactobacillus acidophilus LA-05, Bifidobacterium animalis subsp. lactis BB-12 and inulin on the quality characteristics of creamy Goat Cheese during refrigerated storage were evaluated. The manufactured Cheeses included the addition of starter culture (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris – R-704) (CC); starter culture, L. acidophilus LA-05 and inulin (CLA); starter culture, B. lactis BB-12 and inulin (CBB); or starter culture, L. acidophilus LA-05, B. lactis BB-12 and inulin (CLB). In the synbiotic Cheeses (CLA, CBB and CLB), the counts of L. acidophilus LA-05 and B. lactis BB-12 were greater than 6logCFU g−1, the amount of inulin was greater than 6 g per 100 g, and the firmness was reduced. The Cheeses evaluated had high brightness values (L*), with a predominance of yellow (b*). CC had higher contents of proteins, lipids and minerals compared to the other Cheeses. There was a decrease in the amount of short-chain fatty acids (SCFAs) and an increase of medium-chain (MCFAs) and long-chain fatty acids (LCFAs) in the synbiotic Cheeses compared to CC. The amount of conjugated linoleic acid increased in CLA, CBB and CLB. The highest depth of proteolysis and the greatest changes in the release of free amino acids were found in CLB. The addition of inulin and probiotics, alone or in co-culture, did not affect the Cheese acceptance. Inulin and probiotics can be used together for the production of creamy Goat Cheese without negatively affecting the general quality characteristics of the product, and to add value because of its synbiotic potential.
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survival of lactobacillus rhamnosus em1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi hard Goat Cheese
Lwt - Food Science and Technology, 2015Co-Authors: Fernanda Rodrigues Leite Rolim, Maria Elieidy Gomes De Oliveira, Karina Maria Olbrich Dos Santos, Samuel Carneiro De Barcelos, Antonio Silvio Do Egito, Maria Lucia Da Conceicao, Thais Santana Ribeiro, Marciane Magnani, Rita De Cassia Ramos Do Egypto QueirogaAbstract:Abstract This study evaluated the viability of Lactobacillus rhamnosus EM1107 incorporated in semi-hard Goat Cheese (Coalho) when exposed to simulated gastrointestinal conditions, as well as the inhibitory effects of this strain against pathogenic bacteria in Goat Coalho Cheese during refrigerated storage. After in vitro digestion, no change in viable cell count of L . rhamnosus (6.75 log CFU/g) was observed compared with the count before simulation (6.53 log CFU/g). Against Staphylococcus aureus , L . rhamnosus exhibited inhibition rates of 1.55%, 1.7% and 21.66% at 7, 14 and 21 days of storage, respectively. Furthermore, against Salmonella Enteritidis, the inhibition rates were 4.36%, 5.33% and 5.51% at 7, 14 and 21 days of storage, respectively and against Listeria monocytogenes , the inhibition rates were 2.62%, 1.57% and 10.23% at 7, 14 and 21 days of storage, respectively. Against Escherichia coli , L . rhamnosus showed inhibition rate of 7.98% at 7 days of storage and no inhibitory effects at 14 and 21 days. The results indicate that Goat Coalho Cheese has a protective effect on the viability of L . rhamnosus EM1107 during artificial digestion. In addition, this strain could be used as a protective culture to delay the growth of pathogenic bacteria, particularly S . aureus and L . monocytogenes .
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development and quality of a brazilian semi hard Goat Cheese coalho with added probiotic lactic acid bacteria
International Journal of Food Sciences and Nutrition, 2012Co-Authors: Estefânia Fernandes Garcia, Maria Elieidy Gomes De Oliveira, Rita De Cassia Ramos Do Egypto Queiroga, Tamires Alcântara Dourado Gomes Machado, Evandro Leite De SouzaAbstract:The effects of the addition of different strains of lactic acid bacteria on different quality parameters of a Brazilian Goat semi-hard Cheese (coalho) were assessed during 7 days of storage (10°C) as follows: Control, Lactobacillus lactis subsp. lactis and L. lactis subsp. cremoris (standard); C2, L. acidophilus; C3, L. paracasei; C4, Bifidobacterium lactis; and C5, L. acidophilus, L. paracasei and B. lactis. There were no differences for the proteolysis index and depth of proteolysis among the assessed Cheeses. The Cheeses presented increase in hardness, gumminess and chewiness during the storage. Regarding the ability to melt, all evaluated Cheeses showed a reduction in diameter. Cheeses presented high luminosity with predominance of the yellow component; and number of lactic bacteria greater than 106–107 cfu/g during the 7 days of storage. C5 had better sensory scores in the acceptance test, purchase intention and preference ranking test. Coalho Goat Cheese could be a potential carrier of probiotic lac...
Roger Stephan - One of the best experts on this subject based on the ideXlab platform.
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further evidence for staphylococcal food poisoning outbreaks caused by egc encoded enterotoxins
Toxins, 2015Co-Authors: Sophia Johler, Petra Giannini, Jorg Hummerjohann, M Jermini, Andreas Baumgartner, Roger StephanAbstract:Staphylococcal food poisoning represents the most prevalent foodborne intoxication worldwide. It is caused by oral intake of enterotoxins preformed by Staphylococcus aureus in food. The relevance of newly described enterotoxins in outbreaks of staphylococcal food poisoning is controversially discussed. Although the staphylococcal enterotoxins SEG, SEI, SEM, SEN, and SEO elicit emesis in a monkey feeding assay, there has been no conclusive proof of their emetic activity in humans. In this study, we provide further evidence suggesting that one of these enterotoxins or a combination of SEG, SEI, SEM, SEN, and SEO cause staphylococcal food poisoning. We investigated two outbreaks registered with the Swiss Federal Office of Public Health, in which only Staphylococcus aureus strains harboring the egc cluster, including seg, sei, sem, sen, and seo linked to typical signs of staphylococcal food poisoning were isolated. The outbreaks were caused by consumption of raw Goat Cheese and semi-hard Goat Cheese, and were linked to strains assigned to CC45 (agr type I) and CC9 (agr type II), respectively. These outbreaks provide further evidence that newly-described staphylococcal enterotoxins are likely to cause staphylococcal food poisoning in humans.
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further evidence for staphylococcal food poisoning outbreaks caused by egc encoded enterotoxins
Toxins, 2015Co-Authors: Sophia Johler, Petra Giannini, Jorg Hummerjohann, M Jermini, Andreas Baumgartner, Roger StephanAbstract:Staphylococcal food poisoning represents the most prevalent foodborne intoxication worldwide. It is caused by oral intake of enterotoxins preformed by Staphylococcus aureus in food. The relevance of newly described enterotoxins in outbreaks of staphylococcal food poisoning is controversially discussed. Although the staphylococcal enterotoxins SEG, SEI, SEM, SEN, and SEO elicit emesis in a monkey feeding assay, there has been no conclusive proof of their emetic activity in humans. In this study, we provide further evidence suggesting that one of these enterotoxins or a combination of SEG, SEI, SEM, SEN, and SEO cause staphylococcal food poisoning. We investigated two outbreaks registered with the Swiss Federal Office of Public Health, in which only Staphylococcus aureus strains harboring the egc cluster, including seg, sei, sem, sen, and seo linked to typical signs of staphylococcal food poisoning were isolated. The outbreaks were caused by consumption of raw Goat Cheese and semi-hard Goat Cheese, and were linked to strains assigned to CC45 (agr type I) and CC9 (agr type II), respectively. These outbreaks provide further evidence that newly-described staphylococcal enterotoxins are likely to cause staphylococcal food poisoning in humans.