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Abstract
Tocopherols and phytosterols are lipid-soluble molecules which have been widely used in the food industry. Nevertheless, the influence of these compounds on the performance of starter lactic acid bacteria (SLAB) in fermented foods has received little attention. Here, we assessed the behavior of Streptococcus thermophilus and Lactococcus lactis during the ripening of a functional Port Salut light cheese elaborated with these SLAB and with alpha-tocopherol [ver mas...]
dc.contributor.authorPega, Juan Franco
dc.contributor.authorDescalzo, Adriana Maria
dc.contributor.authorRossetti, Luciana
dc.contributor.authorNanni, Mariana
dc.contributor.authorPerez, Carolina Daiana
dc.contributor.authorRizzo, Sergio Anibal
dc.contributor.authorDiaz, Gabriela
dc.contributor.authorRuzal, Sandra Monica
dc.date.accessioned2017-11-02T11:25:35Z
dc.date.available2017-11-02T11:25:35Z
dc.date.issued2017-10
dc.identifier.issn0023-6438
dc.identifier.otherhttps://doi.org/10.1016/j.lwt.2017.06.057
dc.identifier.urihttp://hdl.handle.net/20.500.12123/1653
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0023643817304619
dc.description.abstractTocopherols and phytosterols are lipid-soluble molecules which have been widely used in the food industry. Nevertheless, the influence of these compounds on the performance of starter lactic acid bacteria (SLAB) in fermented foods has received little attention. Here, we assessed the behavior of Streptococcus thermophilus and Lactococcus lactis during the ripening of a functional Port Salut light cheese elaborated with these SLAB and with alpha-tocopherol and phytosterol esters as bioactive molecules. Functional and control cheeses were manufactured at an industrial plant and sampled at 7, 21, 40, 60 and 90 days after elaboration for real-time quantitative PCR (qPCR) or reverse transcription-qPCR (RT-qPCR) experiments. Target DNA and mRNA from both SLAB were detected after 90 days of elaboration in both functional and control cheeses, supporting their potential role in generating flavor metabolites. Furthermore, here we showed for the first time that the addition of alpha-tocopherol and functional doses of phytosterols did not affect DNA or mRNA dynamics of these SLAB during cheesemaking, throughout and after the end of ripening. Therefore, our results support the use of cheese manufactured with both S. thermophilus and L. lactis as an optimal delivery system for these beneficial bioactive compounds.eng
dc.formatapplication/pdf
dc.language.isoeng
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.sourceLWT - Food Science and Technology 84 : 838-841 (October 2017)
dc.subjectStreptococcus Thermophilus
dc.subjectLactococcus Lactis
dc.subjectTocoferoles
dc.subjectTocopherolseng
dc.subjectFitosteroles
dc.subjectPhytosterolseng
dc.subjectFabricación del Queso
dc.subjectCheesemakingeng
dc.subjectMaduramiento
dc.subjectRipeningeng
dc.titleThe incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.description.origenInst. de Tecnol. de los Alimentos- ITA
dc.gic155259
dc.description.filFil: Pega, Juan Franco. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.filFil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA).LABINTEX. Centre de Coopération Internationale en Recherche Agronomique pour le Déeveloppement. Déepartement PERSYST, UMR Qualisud; Francia
dc.description.filFil: Nanni, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
dc.description.filFil: Diaz, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
dc.description.filFil: Ruzal, Sandra Monica Consejo Nacional de Investigaciones Científicas y Téecnica; Argentina
dc.description.filFil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.filFil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
dc.description.filFil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
dc.subtypecientifico


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