Technological Assessment and Predictive Modeling of Probiotic Lactose-Free Fermented Milk with Lacticaseibacillus paracasei GV17 DOI Creative Commons

Taynan Jonatha Neves Costa,

Isabella Maciel Costa, Larissa Mirelle Mendes Magalhães

и другие.

Foods, Год журнала: 2025, Номер 14(7), С. 1176 - 1176

Опубликована: Март 27, 2025

This study investigated Lacticaseibacillus paracasei GV17, a potentially probiotic strain, in association with the commercial culture Streptococcus thermophilus STI-12, lactose-free fermented milk. Predictive modeling was used to estimate growth parameters and microbial viability technological characteristics of milk during storage. The initial concentrations strains were 9.80 log CFU/mL for Lc. GV17 9.50 S. STI-12. After eight hours, pH reached 4.6, STI-12 10.90 11.20 CFU/mL, respectively. Baranyi model fitted data, correlation coefficients 0.760 0.852 St. maximum specific rates 0.912 CFU/h 0.882 Regarding characteristics, syneresis decreased by 8.90% after 28 days, indicating greater structural stability, while water retention capacity remained constant. LAB above 10.00 CFU/mL. showed great potential use functional products, prompting further research.

Язык: Английский

Roles of ohmic heating to achieve sustainable development goals in the food industry: From reduced energy consumption and resource optimization to innovative production pathways with reduced carbon footprint DOI
Mohsen Gavahian,

Natthaphon Chaosuan,

Era Yusraini

и другие.

Trends in Food Science & Technology, Год журнала: 2025, Номер unknown, С. 104947 - 104947

Опубликована: Фев. 1, 2025

Язык: Английский

Процитировано

1
Development of functional probiotic yogurt from buffalo milk supplemented with red beetroot (Beta vulgaris L.) as an antioxidant, natural colorant, and starter growth stimulant DOI Creative Commons
Khaled H. Salman, Taha Mehany,

Khaled G. Zaki

и другие.

Food Chemistry Advances, Год журнала: 2024, Номер 5, С. 100776 - 100776

Опубликована: Июль 19, 2024

Язык: Английский

Процитировано

4
Functionality and Bioactivity of Probiotic Semi-hard Cheese Made from Milk Treated by Pulsed Electric Field DOI Creative Commons
Celso F. Balthazar, Marie‐Claude Gentès, Sergey Mikhaylin

и другие.

Food and Bioprocess Technology, Год журнала: 2025, Номер unknown

Опубликована: Май 2, 2025

Язык: Английский

Процитировано

0
Technological Assessment and Predictive Modeling of Probiotic Lactose-Free Fermented Milk with Lacticaseibacillus paracasei GV17 DOI Creative Commons

Taynan Jonatha Neves Costa,

Isabella Maciel Costa, Larissa Mirelle Mendes Magalhães

и другие.

Foods, Год журнала: 2025, Номер 14(7), С. 1176 - 1176

Опубликована: Март 27, 2025

This study investigated Lacticaseibacillus paracasei GV17, a potentially probiotic strain, in association with the commercial culture Streptococcus thermophilus STI-12, lactose-free fermented milk. Predictive modeling was used to estimate growth parameters and microbial viability technological characteristics of milk during storage. The initial concentrations strains were 9.80 log CFU/mL for Lc. GV17 9.50 S. STI-12. After eight hours, pH reached 4.6, STI-12 10.90 11.20 CFU/mL, respectively. Baranyi model fitted data, correlation coefficients 0.760 0.852 St. maximum specific rates 0.912 CFU/h 0.882 Regarding characteristics, syneresis decreased by 8.90% after 28 days, indicating greater structural stability, while water retention capacity remained constant. LAB above 10.00 CFU/mL. showed great potential use functional products, prompting further research.

Язык: Английский

Процитировано

0