We evaluated the performance of Limosilactobacillus mucosae CNPC007 as an autochthonous adjunct culture in the production of goat milk Greek-style yogurt. The techno-functional, physicochemical, and sensory characteristics of the control yogurt (containing only starter culture, CY) and the probiotic yogurt (with the probiotic strain added, PY) were assessed during 28 d of refrigerated storage. Furthermore, we determined the survival of the strain throughout the gastrointestinal tract under simulated conditions. The PY yogurt had a lower extent of proteolysis index and a higher depth of proteolysis index. These results indicate that the proteolytic enzymes of L. mucosae may have a possible action in PY. The PY formulation exhibited viscosity almost 1.5 times as high as CY over the refrigeration period, probably due to higher production of exopolysaccharides by the probiotic strain, which directly interferes with the microstructure, texture, and viscosity of the product. The PY formulation received higher scores for color,...
Autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007 improved the techno-functional, physicochemical, and sensory properties of goat milk Greek-style yogurt.
M. E. G. de Oliveira, Laboratory of Bromatology, Department of Nutrition, Center of Health Sciences, Federal University of Paraiba, Joao Pessoa, 58051-900, Brazil. E-mail firstname.lastname@example.org
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Morais, J. L. de, Garcia, E. F., Viera, V. B., Pontes, E. D. S., Araujo, M. G. G. de, Figueirodo, R. M. F. de, Moreira, I. dos S., Egito, A. S. do, Santos, K. M. O. dos, Soares, J. K. B., Queiroga, R. de C. R. do E., Oliveira, M. E. G. de; Autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007 improved the techno-functional, physicochemical, and sensory properties of goat milk Greek-style yogurt.. IFIS Food and Health Sciences Database 2022; doi:
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