Autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007 improved the techno-functional, physicochemical, and sensory properties of goat milk Greek-style yogurt.

Autor: de Morais JL; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, 58051-900, João Pessoa, Brazil., Garcia EF; Department of Gastronomy, Center for Technology and Regional Development, Federal University of Paraíba, 58058-600, João Pessoa, Brazil., Viera VB; Laboratory of Bromatology, Education and Health Centre, Federal University of Campina Grande, 58175-000, Cuité, Brazil., Silva Pontes ED; Laboratory of Bromatology, Education and Health Centre, Federal University of Campina Grande, 58175-000, Cuité, Brazil., de Araújo MGG; Laboratory of Bromatology, Education and Health Centre, Federal University of Campina Grande, 58175-000, Cuité, Brazil., de Figueirêdo RMF; Laboratory of Storage and Processing of Agricultural Products, Center of Technology and Natural Resources, Federal University of Campina Grande, 58429-900, Campina Grande, Brazil., Dos Santos Moreira I; Laboratory of Storage and Processing of Agricultural Products, Center of Technology and Natural Resources, Federal University of Campina Grande, 58429-900, Campina Grande, Brazil., do Egito AS; Embrapa Goats and Sheep, Northeast Regional Center, 58428-095, Campina Grande, Brazil., Dos Santos KMO; Brazilian Agricultural Research Corporation (Embrapa), 23020-470, Rio de Janeiro, Brazil., Barbosa Soares JK; Laboratory of Bromatology, Education and Health Centre, Federal University of Campina Grande, 58175-000, Cuité, Brazil., do Egypto Queiroga RCR; Laboratory of Bromatology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, 58051-900, João Pessoa, Brazil., de Oliveira MEG; Laboratory of Bromatology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, 58051-900, João Pessoa, Brazil. Electronic address: elieidynutri@yahoo.com.br.

Publikováno v: Journal of dairy science [J Dairy Sci] 2022 Mar; Vol. 105 (3), pp. 1889-1899. Date of Electronic Publication: 2022 Jan 05.