Publications by authors named "Thamires Maria Simoes da Silva"
Article Synopsis
- This study investigates how different fermentation methods of soymilk, using starter and probiotic cultures, affect various properties like cell viability and organic acid production.
- The research compares two cooling protocols: immediate cooling to 4°C versus a two-phase cooling that starts with 25°C for 8 hours, impacting fermentation times and microorganism behavior.
- Results showed that fermenting with Lactobacillus bulgaricus alone takes longer than using a mix of cultures, and the two-phase cooling improved certain beneficial components, but did not affect the survival of specific bacteria during gastrointestinal stress.
Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions.
Thamires Maria Simões da Silva Anna Carolina Meirelles Piazentin Carlos Miguel Nóbrega Mendonça Attilio Converti Cristina Stewart Bittencourt Bogsan
J Dairy Sci
September 2020
Probiotic dairy beverages prepared from buffalo and cow milks with different levels of whey (0, 25, and 50%) were evaluated for kinetic fermentation parameters, protein and fat contents, post-acidification profile, viability of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus during 21 d of refrigerated storage, and resistance to in vitro gastrointestinal conditions. Progressive acidification that occurred during storage of all dairy products was reduced in the presence of whey. Lactic acid bacteria showed viable cell counts at the end of shelf life, with the highest values (7.
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