Journal article

Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese ("requeijao cremoso") manufacturing and storage

Mariana B Soares, Carine N Almada, Caroline N Almada, Rafael CR Martinez, Eliene PR Pereira, Celso F Balthazar, Adriano G Cruz, C Senaka Ranadheera, Anderson S Sant'Ana

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | ELSEVIER | Published : 2019

Abstract

Even though spore-forming bacteria have been mainly linked to spoilage or foodborne pathogens vehiculated through foods, some strains of Bacillus can potentially present probiotic properties. The advantage of incorporating probiotic Bacillus strains in foods relies mainly on the fact that these microorganisms present high resistance to harsh processing conditions. "Requeijão cremoso" is a type of processed cheese highly appreciated in Brazil. During processing, this product is submitted to several harsh conditions (heating at 90 °C, for instance), leading to the inactivation of probiotic bacteria belonging to Lactobacillus and Bifidobacterium genera. That fact has precluded the development o..

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University of Melbourne Researchers

Grants

Awarded by Fundacao de Amparo Pesquisa do Estado de Sao Paulo (FAPESP)


Awarded by Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPQ)


Awarded by Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES)


Funding Acknowledgements

M. B. Soares acknowledges the support from Fundacao de Amparo Pesquisa do Estado de Sao Paulo (FAPESP) for the financial support (Grant #13/21544-9). A. S. Sant'Ana thanks to Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPQ, Grants #302763/2014-7 and #305804/2017-0). This study was financed, in part, by the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) - Finance Code 001.