Proteolysis in goat coalho cheese supplemented with probiotic lactic acid bacteria》.pdf

Food Chemistry 196 (2016) 359–366 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier .com/locate/foodchem Proteolysis in goat ‘‘coalho” cheese supplemented with probiotic lactic acid bacteria Taliana Kênia Alves Bezerra a, Ana Rita Ribeiro de Araujo a, Edilza Santos do Nascimento a, José Eduardo de Matos Paz a, Carlos Alberto Gadelha a, Tatiane Santi Gadelha a, Maria Teresa Bertoldo Pacheco b, Rita de Cássia Ramos do Egypto Queiroga a, Maria Elieidy Gomes de Oliveira a, Marta Suely Madruga a,⇑ a Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil b Institute of Food Technology (ITAL), Applied Chemistry and Nutrition Center, 13073-001 Campinas, São Paulo, Brazil a r t i c l e i n f o a b s t r a c t Article history: This study aimed to analyse the proteolytic effects of adding isolated and combined probiotic strains to Received 11 April 2015 goat ‘‘coalho” cheese. The cheeses were: QS – with culture Start, composed by Lactococcus lactis subsp. Received in revised form 14 September lactis and L. lactis subsp. cremoris (R704); QLA – with Lactobacillus acidophilus (LA-5); QLP – with 2015 Lactobacillus paracasei subsp. paracasei (L. casei 01); QB – with Bifidobacterium animalis subsp. lactis (BB Accepted 16 September 2015 12); and QC, co-culture with the three probiotic microorganisms. The cheeses we