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Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions. Abstract: In this study, goat fermented milk trials were prepared with six potentially probiotic autochthonous cultures - Lactobacillus rhamnosus EM1107, Lactobacillus plantarum (CNPC001, CNPC002, CNP... ... Repositório: BDPA Ano de publicação: 2021
Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes. Abstract: A freeze-dried lactic culture was prepared with the potentially probiotic strain Lb. mucosae CNPC007, isolated from goat's milk, and used in the manufacture of Coalho goat cheese. Lb. mucosa... ... Repositório: BDPA Ano de publicação: 2018
Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt. In this study, we evaluate the technological, nutritional, and bioactivity effects on goat-milk yogurt of adding different concentrations of xique-xique flour: 1.0% (XY1%) and 2.0% (XY2%). The goat-mi... ... Repositório: BDPA Ano de publicação: 2022

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