Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/8307
Título: O potencial bioativo do soro de queijo após fermentação lática. Comparação de diferentes tipos de soro
Autor: Abreu, Miguel Cortês de
Orientador: Ferreira, Maria Adélia Santos
Lima, Ana Isabel Gusmão
Santos, Maria Isabel da Silva
Palavras-chave: cheese whey
fermentation
lactic acid bacteria
lactic acid
polypeptides
antibacterial activity
Data de Defesa: 2014
Editora: ISA/UL
Citação: Abreu, M.C. - O potencial bioativo do soro de queijo após fermentação lática. Comparação de diferentes tipos de soro. Lisboa: ISA, 2014, 65 p.
Resumo: Cheese whey fermentation with lactic acid bacteria (LAB) results in the production of lactic acid, but can also induce the proteolysis of the major whey proteins, therefore originating polypeptides with antibacterial activities. This work set out to determine if by using different types of whey (ovine, caprine and bovine), inoculated with three different LAB strains, could enhance proteolysis degradation of major whey proteins and improve antibacterial activity. Lactic acid production was monitored throughout time by using chromatographic techniques and protein variations were evaluated by electrophoretic techniques. Low Molecular Weight (LMW) polypeptides were isolated by ultra filtration and tested for their bioactivities against the model bacteria Listeria monocytogenes. Overall, results showed that consumption of whey proteins α-lactalbumin and β-lactoglobulin as well as antibacterial activities induced by fermentation were highly dependent on the bacterial strain, the type of whey used and the length of fermentation. Despite being little known by its proteolytic activity towards caseins and whey proteins, Lactobacillus casei proved to be a strain with high fermentative potential and the capacity to produce antibacterial polypeptides
Descrição: Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/8307
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis

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