Artículo
Effect of high-pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese
Peralta, Guillermo Hugo
; Aguirre, Andres
; Bürgi Fissolo, María de Los Milagros
; Martínez Rau, Luciano Sebastián
; Albarracín, Virginia Helena
; Menzella, Hugo Gabriel
; Pozza, Leila
; Hynes, Erica Rut
; Bergamini, Carina Viviana
Fecha de publicación:
08/2023
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
International Journal Of Dairy Technology
ISSN:
1364-727X
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The influence of high-pressure homogenisation (HPH) at 100 MPa on Lacticaseibacillus paracasei 90 (L90) was studied in vitro and in situ (fermented milk and cheese). Lysis and injury signs were observed in cells treated with HPH, which were linked to the release of intracellular enzymes and changes in the metabolic activity of L90. HPH treatment led to a higher lactic acid content and lower pH and pyruvic acid levels in fermented milk. The microbiological and peptide profiles of cheeses were modified by using cells or cell-free extracts of L90. Finally, this study suggests that L90 could release bioactive peptides.
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Colecciones
Articulos(INLAIN)
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Articulos(IPROBYQ)
Articulos de INST. DE PROCESOS BIOTECNOLOGICOS Y QUIMICOS ROSARIO
Articulos de INST. DE PROCESOS BIOTECNOLOGICOS Y QUIMICOS ROSARIO
Citación
Peralta, Guillermo Hugo; Aguirre, Andres; Bürgi Fissolo, María de Los Milagros; Martínez Rau, Luciano Sebastián; Albarracín, Virginia Helena; et al.; Effect of high-pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 76; 3; 8-2023; 583-596
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