Avaliação da proteólise e atividade antioxidante em queijo maturado por Enterococcus faecium
Lactic acid bacteria are found in artisanal aged cheeses and contribute to desirable changes in flavor and texture. Among the species of this group, Enterococcus faecium stands out, naturally present in milk. Together with lactic acid bacteria, these added microorganisms positively influence the mat...
| Autor principal: | Ozorio, Paula Mirelly Sampaio |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2022
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/29910 |
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| Resumo: |
Lactic acid bacteria are found in artisanal aged cheeses and contribute to desirable changes in flavor and texture. Among the species of this group, Enterococcus faecium stands out, naturally present in milk. Together with lactic acid bacteria, these added microorganisms positively influence the maturation process, which with the degradation of milk caseins, results in unique characteristics generated at this stage. This work proposes to evaluate the proteolytic and antioxidant activity of the water-soluble extract of cheese aged by E. faecium (EFM 55) for 60 days at 14ºC. Will be divided into 3 treatments: L. lactis and L. cremoris (T1), E. faecium EFM 55 (T2), and strains L. lactis, L. cremoris, and E. faecium EFM 55 (T3). With the results obtained, the proximal composition, humidity, dry extract, and proteins showed no significant difference between the treatments at the beginning and the end of the 60 days, only a percentage difference compared to the time 0 and 60 days. The values of moisture, total dry extract, protein, ash and chlorides did not present significant differences among the treatments and throughout the 60 days of maturation. The lipid content differed among treatments after 60 days of maturation. The pH of T1 showed the highest value compared to the other treatments and all samples had a significant reduction over the storage time. The titratable acidity of T1 was lower compared to the other treatments and its values increased along the aging time. The EPI of T1 presented the highest value among the other treatments. On the other hand, the IPP of T1 was the lowest among the other treatments. The water-soluble extract of T1 showed lower activity compared to the other treatments after 60 days of manufacture DPPH radical inhibition activity than the others. Therefore, the E faecium culture didn’t show good performance as a starter culture, and neither complemented in proteolytic activity, accordingly in antioxidant activity in the water-soluble extract. |
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