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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40302
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dc.creatorAndreza Angélica Ferreirapt_BR
dc.creatorSong Huangpt_BR
dc.creatorItalo Tuler Perronept_BR
dc.creatorPierre Schuckpt_BR
dc.creatorGwenael Janpt_BR
dc.creatorAntônio Fernandes de Carvalhopt_BR
dc.date.accessioned2022-03-22T15:02:32Z-
dc.date.available2022-03-22T15:02:32Z-
dc.date.issued2017-
dc.citation.volume100pt_BR
dc.citation.issue9pt_BR
dc.citation.spage6997pt_BR
dc.citation.epage7006pt_BR
dc.identifier.doi10.3168/jds.2016-12418pt_BR
dc.identifier.issn00220302pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40302-
dc.description.resumoMarajó cheese made with raw buffalo milk in the Amazon region of Brazil can be considered a good source of wild lactic acid bacteria strains with unexplored and promising characteristics. The aim of this study was to develop a potential probiotic starter culture for industrial applications using freeze drying and spray drying. A decrease in the survival rates of freeze-dried samples compared with spray-dried samples was noted. The spray-dried cultures remained approximately 109 cfu·g−1, whereas the freeze-dried samples showed 107 cfu·g−1 after 60 d of storage at 4°C. All of the spray-dried samples showed a greater ability to decrease the pH in 10% skim milk over 24 h compared with the freeze-dried samples. The spray-dried samples showed a greater resistance to acidic conditions and to the presence of bile salts. In addition, under heat stress conditions, reduction was under 2 log cycles in all samples. Although the survival rate was similar among the evaluated samples after drying, the technological performance for skim milk showed some differences. This study may direct further investigations into how to preserve lactic acid bacteria probiotics to produce spray-dried starters that have a high number of viable cells that can then be used for industrial applications in a cost-effective way.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofJournal of Dairy Sciencept_BR
dc.rightsAcesso Abertopt_BR
dc.subjectLactobacillus plantarumpt_BR
dc.subjectProbioticpt_BR
dc.subjectSweet wheypt_BR
dc.subjectAmazonian artisanal cheesept_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherQueijospt_BR
dc.subject.otherProbióticospt_BR
dc.titleTracking Amazonian cheese microbial diversity: development of an original, sustainable, and robust starter by freeze drying/spray dryingpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0022030217306835?via%3Dihubpt_BR
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