Encontrados 3 documentos, a visualizar página 1 de 1
Brazilian kefir : structure, microbial communities and chemical composition
Magalhães, Karina Teixeira; Pereira, Gilberto V. de Melo; Campos, Cássia Roberta; Dragone, Giuliano; Schwan, Rosane F.Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with Brazilian kefir were investigated using a combination of phenotypic and genotypic methods. A total of 359 microbial isolates were identified. Lactic acid bacteria (60.5%) were the major isolated group identified, followed by yeasts (30.6%) and acetic acid bacteria (8.9%). Lactobacillus paraca...
Comparative study of the biochemical changes and volatile compound formations d...
Magalhães, Karina Teixeira; Dragone, Giuliano; Pereira, Gilberto V. de Melo; Oliveira, J. M.; Domingues, Lucília; Teixeira, J. A.Cheese whey (CW) and deproteinised cheese whey (DCW) were investigated for their suitability as novel substrates for the production of kefir-like beverages. Lactose consumption, ethanol production, as well as organic acids and volatile compounds formation, were determined during CW and DCW fermentation by kefir grains and compared with values obtained during the production of traditional milk kefir. The results...
Chemical composition and sensory analysis of cheese whey-based beverages using ...
Magalhães, Karina Teixeira; Dias, Disney R.; Pereira, Gilberto V. de Melo; Oliveira, J. M.; Domingues, Lucília; Teixeira, J. A.The aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey-based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 25 °C. Lactose,...
| Financiadores do RCAAP | |||||||
|
|
|
|
|
|
||