dc.creatorPacheco da Silva, Fabiana Fernanda
dc.creatorBiscola, Vanessa
dc.creatorLeblanc, Jean Guy Joseph
dc.creatorGombossy de Melo Franco, Bernadette Dora
dc.date.accessioned2018-03-26T14:22:21Z
dc.date.available2018-03-26T14:22:21Z
dc.date.created2018-03-26T14:22:21Z
dc.date.issued2016-09-21
dc.identifierPacheco da Silva, Fabiana Fernanda; Biscola, Vanessa; Leblanc, Jean Guy Joseph; Gombossy de Melo Franco, Bernadette Dora; Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk; Elsevier Science; LWT - Food Science and Technology; 71; 21-9-2016; 155-161
dc.identifier0023-6438
dc.identifierhttp://hdl.handle.net/11336/39886
dc.identifierCONICET Digital
dc.identifierCONICET
dc.description.abstractThe aim of the present study was to isolate riboflavin- and folate-producing lactic acid bacteria (LAB) from raw goat milk and cheeses, identify them and evaluate their capability to increase the content of these vitamins in fermented goat milk, envisaging potential application for development of novel bioenriched goat milk products. From 179 LAB isolates obtained, 151 (84%) were capable to produce at least one of these vitamins. The average production of total folate and riboflavin in vitamin-free media was 138 ng/ml and 364 ng/ml, respectively. Based on RAPD-PCR and 16S rDNA sequencing, 19 different genetic profiles were obtained and 7 species were identified, with predominance of Streptococcus thermophilus (7), Weissella paramensenteroides (6), and Lactococcus lactis (4). Seven isolates that produced folate and riboflavin above the average were tested for vitamins production in UHT goat milk. Five isolates were capable to increase four to six fold the original amount of folate in the milk in 24 h. Folate content in milk fermented with Lc. lactis FP368 for 24 h was 313 ng/ml that could provide 19% of the recommended daily intake of this vitamin. In addition, St. thermophilus FP268 increased the folate concentration in the milk almost four fold in only 6 h.
dc.languageeng
dc.publisherElsevier Science
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.lwt.2016.03.033
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFolate
dc.subjectGoat Cheese
dc.subjectGoat Milk
dc.subjectLactic Acid Bacteria
dc.subjectRiboflavin
dc.titleEffect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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