title: 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.
abstract: 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 6log CFU 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.
authors.affiliation: Agribusiness Coordination, Federal Institute of Education, Science and Technology of Pernambuco, Vitória de Santo Antão-PE, Brazil. ilsaa_c@hotmail.com.
authors.forename: Ilsa C
authors.initials: IC
authors.lastname: Barbosa
authors.affiliation: Center of Education and Health, Federal University of Campina Grande, Cuité-PB, Brazil. elieidynutri@yahoo.com.br.
authors.forename: Maria E G
authors.initials: ME
authors.lastname: Oliveira
authors.affiliation: Technology Center, Department of Food Engineering, Federal University of Paraíba, João Pessoa - PB, Brazil. msmadruga@uol.com.br.
authors.forename: Marta S
authors.initials: MS
authors.lastname: Madruga
authors.affiliation: School of Biotechnology, Portuguese Catholic University, Porto, Portugal. bgullon@porto.ucp.pt amgomes@porto.ucp.pt mpintado@porto.ucp.pt.
authors.forename: Beatriz
authors.initials: B
authors.lastname: Gullón
authors.affiliation: Institute of Food Technology, Department of Agriculture, Center of Food Chemistry and Applied Nutrition, Campinas-SP, Brazil. bertoldopacheco@gmail.com.
authors.forename: Maria T B
authors.initials: MT
authors.lastname: Pacheco
authors.affiliation: School of Biotechnology, Portuguese Catholic University, Porto, Portugal. bgullon@porto.ucp.pt amgomes@porto.ucp.pt mpintado@porto.ucp.pt.
authors.forename: Ana M P
authors.initials: AM
authors.lastname: Gomes
authors.affiliation: Animal Science Coordination, State University Vale do Acaraú, Sobral-CE, Brazil. anasancha@yahoo.com.br.
authors.forename: Ana S M
authors.initials: AS
authors.lastname: Batista
authors.affiliation: School of Biotechnology, Portuguese Catholic University, Porto, Portugal. bgullon@porto.ucp.pt amgomes@porto.ucp.pt mpintado@porto.ucp.pt.
authors.forename: Maria M E
authors.initials: MM
authors.lastname: Pintado
authors.affiliation: Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa-PB, Brazil. evandroleitesouza@hotmail.com rcqueiroga@uol.com.br.
authors.forename: Evandro L
authors.initials: EL
authors.lastname: Souza
authors.affiliation: Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa-PB, Brazil. evandroleitesouza@hotmail.com rcqueiroga@uol.com.br.
authors.forename: Rita C R E
authors.initials: RC
authors.lastname: Queiroga
mesh_terms: D000818:Animals; D000069982:Bifidobacterium animalis / Q000502:physiology*; D002611:Cheese / Q000382:microbiology* / Q000592:standards*; D005511:Food Handling; D006041:Goats; D007444:Inulin / Q000737:chemistry*; D007779:Lactobacillus acidophilus / Q000502:physiology*
chemical_list: D007444:Inulin