Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/6343
Título: Produção de azeitona de mesa ao natural fermentada por estirpes de bactérias lácticas potencialmente probióticas
Autor: Moreira, Liliana de Pinho Pinhal Ferraz
Orientador: Peres, Cidália de Fátima Louro Morgado
Martins, Margarida Moldão
Palavras-chave: table-olives
fermentation
lactic acid bacteria
probiotics
Data de Defesa: 2013
Editora: ISA
Citação: Moreira, L.P.P.F. - Produção de azeitona de mesa ao natural fermentada por estirpes de bactérias lácticas potencialmente probióticas. Lisboa: ISA, 2013, 94 p.
Resumo: With the aim to contribute for the development of potential probiotic naturally fermented table olives (Galega vulgar cv.) the study of in vitro probiotic properties of 3 Lactobacillus spp. strains (Lactobacillus pentosus B96, Lactobacillus plantarum 614 e Lactobacillus paraplantarum A1) isolated from naturally fermented olives was made. After verifying that these strains has potential probiotic ability, they were introduced into the brines at the onset of table olive fermentation (pilot scale), acting as adjunct cultures, and the results showed good technological properties too. Molecular techniques were used to detect the survival rate of the potential probiotic strains in the final fermented product and the strain Lactobacillus pentosus B96 showed the best results. The sensory analysis revealed that the addition of the strains L. pentosus B96 and L. paraplantarum A1 did not altered the organoleptic characteristics of the product. The fruits fermented with the potential probiotic strains were packaged under different packaging systems (vaccum and brine) and storage conditions (4 ºC and 22 ºC) and microbiological, physicochemical and organoleptic parameters were studied. After 90 days of storage the results showed that the lactic acid bacteria were present in satisfactory amounts required by FAO/WHO for probiotic food (106 cfu/g) at 22 ºC at both vaccum and brine pouches. Based on the mentioned results it is possible to conclude that the naturally fermented table olives, might be an efficient vehicle for the administration of probiotics when packed in brine and in a non-refrigerated storage conditions
Descrição: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/6343
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis

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