المؤلفون: Bejarano Toro, Edinsón Elicer, Sepulveda Valencia, Jose Uriel, Correa Londoño, Guillermo

المصدر: Biotechnology in the Agricultural and Agroindustrial Sector; Vol. 15 No. 1 (2017): January to June; 27-35 ; Biotecnología en el Sector Agropecuario y Agroindustrial; Vol. 15 Núm. 1 (2017): Enero a Junio; 27-35 ; 1909-9959 ; 1692-3561

مصطلحات موضوعية: Substitution, Sodium chloride, Potassium chloride, Probiotics, Fresh cheese, Sustitución, Cloruro de sodio, Cloruro de potasio, Probióticos, Queso fresco

وصف الملف: application/pdf

العلاقة: https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/532/635Test; FOOD AND AGRICULTURE ORGANIZATION (FAO). Codex Stan 283-1978, Enmienda 2013. Norma general del codex para el queso. Roma (Italia): 2013, 5 p.; FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS (FAO). Food Outlook: biannual report on global food markets. Roma (Italia): 2015, p. 54-58; CRUZ, G., FARIA, J., POLLONIO, R., BOLINI, A., CELEGHINI, S., GRANATO, D. and SHAH, P. Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties. Trends in Food Science & Technology, 22(6), 2011, p. 276-291.; CAJIAO, N. El Espectador. Hay que salir de los cuatro quesitos [online]. 2011. Disponible:www.elespectador.com/unchanton/articulo-317997-hay-que-salir-de-los-cuatro-quesitos. [Citado 22 de abril de 2014].; ORGANIZACIÓN MUNDIAL DE LA SALUD (OMS). Ingesta de sodio en adultos y niños. 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Autoimmunity Reviews, 15, 2016, p. 379-392.; RICCIARDI, A., GUIDONE, A., IANELLO, R., CIOFFI, S., APONTE, M., PAVLIDIS, D., TSAKALIDOU, E., ZOTTA, T. and PARENTE, E.A. Survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit. International Dairy Journal, 43, 2015, p. 42-50.; BERGAMINI, C.V., HYNES, E.R., QUIBERONI, A., SUÁREZ, V.B. and ZALAZAR, C.A. Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese. Food research international, 38(5), 2012, p. 597-604.; SEPULVEDA, J. Desarrollo de quesos frescos con la adición del cultivo probiótico Lactobacillus casei [Tesis de maestría]. La Habana (Cuba): Universidad de la Habana, Instituto de Farmacia y Alimentos, 2007, 130 p.; CASTAÑO, M. Viabilidad de un cultivo probiótico en un queso fresco bajo en grasa [Tesis de maestría]. Manizales (Colombia): Universidad Nacional De Colombia, Facultad de Ciencias Agrarias, 2000, 70 p.; SILVA, C.C.G., DOMINGOS-LOPES, M.F.P., MAGALAES, V.A.F., FREITAS, D.A.S., COELHO M.C., ROSA, H.J.D. and DAPKEVICIUS, M.L.N.E. Short communication: Latin-style fresh cheese enhances lactic acid bacteria survival but not Listeria monocytogenes resistance under in vitro simulated gastrointestinal conditions. Journal Of Dairy Science, 98(7), 2015, p. 4377–4383.; COLOMBIA. INSTITUTO DE CIENCIA Y TECNOLOGÍA DE ALIMENTOS (ICTA). Manual de elaboración del quesito antioqueño. 1 ed. Bogotá (Colombia): Universidad Nacional de Colombia, 1987, 30 p.; AMERICAN SOCIETY FOR TESTING AND MATERIALS (AOAC). Official methods of analysis of AOAC international.16th ed. AOAC International. Arlington (EEUU): 1997, 1202 p.; MORALES, M.M.M., RODRÍGUEZ, E.R., y SEPÚLVEDA, J.U.S. Evaluación de las propiedades físicas y texturales del buñuelo. 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Bacterias y productos derivados para fortalecer las defensas y reducir el riesgo de enfermedad. Madrid (España): Oficina de Patentes Españolas, 2331863, 2010.; KARIMI, R., MORTAZAVIAN, A.M., and KARIMI, M. Incorporation of Lactobacillus casein Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl. Journal of Dairy Science, 95(8), 2012, p. 4209-4222; HYSTEAD, E., DIEZ-GONZALES, F. and SCHOENFUSS, T.C. The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese. Journal of Dairy Science, 96(10), 2013, p. 6172-6185.; MCMAHON, D.J., OBERG, C.J., DRAKE, M.A., FARKYE, N., MOYES, L., ARNOLD, M., GENESAN, B., STEELE, J. and BROADBENT, J.R. Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese. Journal of Dairy Science, 97(8), 2014, p. 4780-4798.; GOMES, A.P., CRUZ, A.G., CADENA, R.S., CELEGHINI, R.M.S., FARIA, J.A.F., BOLINI, H., POLLONIO, M. and GRANADO, D. Manufacture of low-sodium minas fresh cheese: effect of the partial replacement of sodium chloride with potassium chloride. Journal Of Dairy Science, 94(6), 2011, p. 2701-2706.; AYYASH, M.M. and SHAH, N.P. The effect of substitution of NaCl with KCl on chemical composition and functional proprieties of low-moisture Mozzarella cheese. Journal Of Dairy Science, 94(8), 2011, p. 3761-3768.; AYYASH, M.M., SHERKAT, F. and SHAH, N.P. The effect of NaCl substitution with KCl on akawi cheese: Chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties. Journal Of Dairy Science, 95(9), 2012, p. 4747-4759.; RULIKOWSKA, A., KILCAWLEY, K.N., DOOLAN, I.A., ALONSO-GOMEZ, M., NONGONIERMA, A.B., HANNON, J.A. and WILKINSON, M.G. The impact of reduced sodium chloride content on Cheddar cheese quality. International Dairy Journal, 28(2), 2013, p. 45-55.; GRUMMER, J., BOBOWSKI, N., KARALUS, M., VICKERS, Z. and SCHOENFUSS, T. Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese. Journal of Dairy Science, 96(3), 2013, p. 1401-1418.; KATSIARI, M.C., VOUTSINAS, L.P., ALICHANIDIS, E. and ROUSSIS, I.G. Reduction of Sodium Content in Feta Cheese by Partial Substitution of NaCl by KCl. International Journal of Dairy Science, 7(6), 1997, p. 465-472.; ENGELS, W., BURSEG, K. and DUSTERHOFT, E.M. Lowering salt in cheese. Food Science and Technology International, 25(2), 2011, p. 36-40.; PACHECO-PÉREZ, W.A., ARIAS-MUÑOZ, C.E. y RESTREPO-MOLINA, D.A. Efecto de la reducción de cloruro de sodio sobre las caracteristicas de calidad de una salchicha tipo seleccionada. 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Processed Cheese and Analogues: An Overview. 1 ed. Oxford (UK): Blackwell Publishing Ltd., 2011, 340 p.; BUTIRI, F.C., DA ROCHA, J.S., ASSIS, E.G. and SAAD, S.M. Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei. LWT-Food Science and Technology, 38(2), 2015, p. 173-180.; SOUZA, C.H. and SAAD, S.M. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physic-chemical and related properties of Minas fresh cheese during storage. Food Science and Technology, 42(2), 2009, p. 633-640.; VINDEROLA, C.G. and REINHEIMER, J.A. Enumeration of Lactobacillus casein in the presence of L. acidophilus, bifidobacteria and lactic starter bacteria in fermented dairy products. International Dairy Journal, 10(4), 2012, p. 271-275.; https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/532Test

الإتاحة: https://doi.org/10.18684/BSAATest(15)27-35
https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/532Test

المؤلفون: Fuentes Vanegas, Mayra Alejandra, Londoño Zapata, Andres Felipe, Durango Zuleta, Mónica María, Gutiérrez Buriticá, Margarita Amelia, Ochoa Agudelo, Susana, Sepúlveda Valencia, José Uriel

المصدر: Biotechnology in the Agricultural and Agroindustrial Sector; Vol. 15 No. 1 (2017): January to June; 45-55 ; Biotecnología en el Sector Agropecuario y Agroindustrial; Vol. 15 Núm. 1 (2017): Enero a Junio; 45-55 ; 1909-9959 ; 1692-3561

مصطلحات موضوعية: Antimicrobials, Listeria monocytogenes, Preservation, Salmonella typhimurium, Colombian cheese, Antimicrobianos, Preservación, Quesos colombianos

وصف الملف: application/pdf

العلاقة: https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/534/637Test; FAVARO, L., PENNA, A. and TODOROV, S.D. Bacteriocinogenic LAB from cheeses–Application in biopreservation?. Trends in Food Science & Technology, 41(1), 2015, p. 37-48.; TERZIĆ-VIDOJEVIĆ, A., TONKOVIĆ, K., PAVUNC, A.L., BEGANOVIĆ, J., STRAHINIĆ, I., KOJIĆ, M. and GREGUREK, L. Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses. LWT-Food Science and Technology, 63(1), 2015, p. 298-306.; LEITE, A., MIGUEL, M., PEIXOTO, R.S., RUAS-MADIEDO, P., PASCHOALIN, V., MAYO, B. and DELGADO, S. Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains. Journal of Dairy Science, 98(6), 2015, p. 3622-3632.; ZANIRATI, D.F., ABATEMARCO, M., DE CICCO-SANDES, S.H., NICOLI, J.R., NUNES, Á.C and NEUMANN, E. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures. Anaerobe, 32, 2015, p. 70-76.; DURANGO, M., SEPÚLVEDA, U., GUTIÉRREZ, M. y LONDOÑO, A. Caracterización de ácidos grasos, diacetilo y acetoina en Quesillo colombiano. Vitae, 19(1), 2012, p. 376-378.; NOVOA, C.F. y LÓPEZ, N.C. Evaluación de la vida útil sensorial del Queso Doble Crema con dos niveles de grasa. Revista de la Facultad de Medicina Veterinaria y de Zootecnia, 55(2), 2008, p. 91-99.; CARRASCOSA, C., MILLÁN, R., SAAVEDRA, P., JABER, J.R., RAPOSO, A. and SANJUÁN, E. Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms. Journal of Dairy Science, 99(4), 2016, p. 2606-2616.; MONTEL, M.C., BUCHIN, S., MALLET, A., DELBES-PAUS, C., VUITTON, D.A., DESMASURES, N. and BERTHIER, F. Traditional cheeses: rich and diverse microbiota with associated benefits. 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Identification of lactobacilli with inhibitory effect on biofilm formation by pathogenic bacteria on stainless steel surfaces. International Journal of Food Microbiology, 191, 2014, p. 116-124.; RIPAMONTI, B., AGAZZI, A., BERSANI, C., DE DEA, P., PECORINI, C., PIRANI, S. and TIRLONI, E. Screening of species-specific lactic acid bacteria for veal calves multi-strain probiotic adjuncts. Anaerobe, 17(3), 2011, p. 97-105.; GONZÁLEZ, L., SANDOVAL, H., SACRISTÁN, N, CASTRO, J.M., FRESNO, J.M. and TORNADIJO, M.E. Identification of lactic acid bacteria isolated from Genestoso cheese throughout ripening and study of their antimicrobial activity. Food Control, 18(6), 2007, p. 716-722.; SANKAR, N.R., PRIYANKA, V.D., REDDY, P.S., RAJANIKANTH, P., KUMAR, V.K. and INDIRA, M. Purification and characterization of bacteriocin produced by Lactobacillus plantarum isolated from cow milk. 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Antimicrobial activity of pediocin-producing Lactococcus lactis on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157: H7 in cheese. International Dairy Journal, 15(1), 2005, p. 51-57.; PISANO, M.B., FADDA, M.E., MELIS, R., CIUSA, M.L., VIALE, S., DEPLANO, M. and COSENTINO, S. Molecular identification of bacteriocins produced by Lactococcus lactis dairy strains and their technological and genotypic characterization. Food Control, 51, 2015, p. 1-8.; FAVARO, L., BASAGLIA, M., CASELLA, S., HUE, I., DOUSSET, X., DE MELO-FRANCO, B. and TODOROV, S.D. Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese. Food Microbiology, 38, 2014, p. 228-239.; ARAN, H., BISCOLA, V., EL-GHAISH, S., JAFFRÈS, E., DOUSSET, X., PILLOT, G. and HWANHLEM, N. 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Detection and activity of a bacteriocin produced by Leuconostoc mesenteroides. Applied and Environmental Microbiology, 57(12), 1991, p. 3450-3455.; https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/534Test

الإتاحة: https://doi.org/10.18684/BSAATest(15)45-55
https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/534Test