Atributos probióticos de leveduras isoladas de produtos lácteos
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Atributos probióticos de leveduras isoladas de produtos lácteos

Atributos probióticos de leveduras isoladas de produtos lácteos


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About the Book

O estudo explica diferentes métodos de isolamento e manutenção de leveduras. Além disso, são também explicados os métodos que podem ser utilizados para determinar o potencial probiótico, juntamente com as fórmulas necessárias. O presente estudo inclui o isolamento de leveduras de produtos lácteos locais recolhidos em diferentes lojas de lacticínios de Gujarat, na Índia. Os isolados de leveduras foram identificados com base em caracteres bioquímicos (tais como a capacidade de fermentar diferentes açúcares, a assimilação de compostos de carbono e azoto e o crescimento em diferentes condições), bem como na sequência do gene rRNA. As leveduras foram identificadas como pertencendo aos géneros Kluyveromyces, Saccharomyces e Schwanniomyces. Entre os isolados de leveduras, verificou-se que as leveduras pertencentes a Klyuveromyces sp. exibiram um excelente potencial probiótico em comparação com Saccharomyces sp. e Schwanniomyces sp. As propriedades probióticas que foram estudadas e consideradas adequadas para as leveduras de Kluyveromyces sp. incluem tolerância à bílis, tolerância aos ácidos, hidrofobicidade da superfície celular e algumas outras características. Todas as características das leveduras relacionadas com o potencial probiótico foram também comparadas com a levedura Saccharomyces boulardii, que é actualmente utilizada como suplemento probiótico.


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Product Details
  • ISBN-13: 9786206075677
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Edicoes Nosso Conhecimento
  • Height: 229 mm
  • No of Pages: 72
  • Spine Width: 4 mm
  • Width: 152 mm
  • ISBN-10: 6206075672
  • Publisher Date: 13 Jun 2023
  • Binding: Paperback
  • Language: Portuguese
  • Returnable: N
  • Weight: 168 gr


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