title: Proteolysis in goat "coalho" cheese supplemented with probiotic lactic acid bacteria.
abstract: This study aimed to analyse the proteolytic effects of adding isolated and combined probiotic strains to goat "coalho" cheese. The cheeses were: QS - with culture Start, composed by Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris (R704); QLA - with Lactobacillus acidophilus (LA-5); QLP - with Lactobacillus paracasei subsp. paracasei (L. casei 01); QB - with Bifidobacterium animalis subsp. lactis (BB 12); and QC, co-culture with the three probiotic microorganisms. The cheeses were analysed during 28 days of storage at 10°C. The probiotic cell count was higher than 6.5 and 7 log colony-forming units (CFU) g(-1) of cheese at the 1st and 28th days of storage, respectively. The addition of co-culture influenced (p<0.01) proteolysis in the cheese and resulted in a higher content of soluble protein and release of amino acids at the 1st day after processing. However, over all 28 days, the cheese supplemented with Bifidobacterium lactis in its isolated form showed the highest proteolytic activity, particularly in the hydrolysis of the alpha-s2 and kappa-casein fractions.
authors.affiliation: Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil.
authors.forename: Taliana Kênia Alves
authors.initials: TK
authors.lastname: Bezerra
authors.affiliation: Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil.
authors.forename: Ana Rita Ribeiro
authors.initials: AR
authors.lastname: de Araujo
authors.affiliation: Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil.
authors.forename: Edilza Santos
authors.initials: ES
authors.lastname: do Nascimento
authors.affiliation: Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil.
authors.forename: José Eduardo
authors.initials: JE
authors.lastname: de Matos Paz
authors.affiliation: Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil.
authors.forename: Carlos Alberto
authors.initials: CA
authors.lastname: Gadelha
authors.affiliation: Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil.
authors.forename: Tatiane Santi
authors.initials: TS
authors.lastname: Gadelha
authors.affiliation: Institute of Food Technology (ITAL), Applied Chemistry and Nutrition Center, 13073-001 Campinas, São Paulo, Brazil.
authors.forename: Maria Teresa Bertoldo
authors.initials: MT
authors.lastname: Pacheco
authors.affiliation: Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil.
authors.forename: Rita de Cássia Ramos
authors.initials: Rde C
authors.lastname: do Egypto Queiroga
authors.affiliation: Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil.
authors.forename: Maria Elieidy Gomes
authors.initials: ME
authors.lastname: de Oliveira
authors.affiliation: Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil. Electronic address: msmadruga@uol.com.br.
authors.forename: Marta Suely
authors.initials: MS
authors.lastname: Madruga
mesh_terms: D000818:Animals; D001644:Bifidobacterium / Q000302:isolation & purification / Q000378:metabolism; D002364:Caseins / Q000378:metabolism; D002611:Cheese / Q000382:microbiology*; D015169:Colony Count, Microbial; D006041:Goats; D007778:Lactobacillus / Q000302:isolation & purification / Q000378:metabolism; D007779:Lactobacillus acidophilus / Q000302:isolation & purification / Q000378:metabolism; D013294:Lactococcus lactis / Q000302:isolation & purification / Q000378:metabolism; D019936:Probiotics / Q000032:analysis*; D059748:Proteolysis
chemical_list: D002364:Caseins
keywords: Cheese; Free amino acids; Goat cheeses; Proteolysis; “Coalho”