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| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.provenance | INTA | - |
| dc.contributor | Pega, Juan Franco | - |
| dc.contributor | Descalzo, Adriana Maria | - |
| dc.contributor | Rossetti, Luciana | - |
| dc.contributor | Nanni, Mariana | - |
| dc.contributor | Perez, Carolina Daiana | - |
| dc.contributor | Rizzo, Sergio Anibal | - |
| dc.contributor | Diaz, Gabriela | - |
| dc.contributor | Ruzal, Sandra Monica | - |
| dc.creator | Pega, Juan Franco | - |
| dc.creator | Descalzo, Adriana Maria | - |
| dc.creator | Rossetti, Luciana | - |
| dc.creator | Nanni, Mariana | - |
| dc.creator | Perez, Carolina Daiana | - |
| dc.creator | Rizzo, Sergio Anibal | - |
| dc.creator | Diaz, Gabriela | - |
| dc.creator | Ruzal, Sandra Monica | - |
| dc.date | 2017-11-02T11:25:35Z | - |
| dc.date | 2017-11-02T11:25:35Z | - |
| dc.date | 2017-10 | - |
| dc.date.accessioned | 2019-04-29T16:28:07Z | - |
| dc.date.available | 2019-04-29T16:28:07Z | - |
| dc.date.issued | 2017-11-02T11:25:35Z | - |
| dc.date.issued | 2017-11-02T11:25:35Z | - |
| dc.date.issued | 2017-10 | - |
| dc.identifier | 0023-6438 | - |
| dc.identifier | https://doi.org/10.1016/j.lwt.2017.06.057 | - |
| dc.identifier | http://hdl.handle.net/20.500.12123/1653 | - |
| dc.identifier | https://www.sciencedirect.com/science/article/pii/S0023643817304619 | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/313834 | - |
| dc.description | Tocopherols and phytosterols are lipid-soluble molecules which have been widely used in the food industry. Nevertheless, the influence of these compounds on the performance of starter lactic acid bacteria (SLAB) in fermented foods has received little attention. Here, we assessed the behavior of Streptococcus thermophilus and Lactococcus lactis during the ripening of a functional Port Salut light cheese elaborated with these SLAB and with alpha-tocopherol and phytosterol esters as bioactive molecules. Functional and control cheeses were manufactured at an industrial plant and sampled at 7, 21, 40, 60 and 90 days after elaboration for real-time quantitative PCR (qPCR) or reverse transcription-qPCR (RT-qPCR) experiments. Target DNA and mRNA from both SLAB were detected after 90 days of elaboration in both functional and control cheeses, supporting their potential role in generating flavor metabolites. Furthermore, here we showed for the first time that the addition of alpha-tocopherol and functional doses of phytosterols did not affect DNA or mRNA dynamics of these SLAB during cheesemaking, throughout and after the end of ripening. Therefore, our results support the use of cheese manufactured with both S. thermophilus and L. lactis as an optimal delivery system for these beneficial bioactive compounds. | - |
| dc.description | Inst. de Tecnol. de los Alimentos- ITA | - |
| dc.description | Fil: Pega, Juan Franco. INTA. Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Descalzo, Adriana Maria. INTA. Instituto Tecnología de Alimentos; Argentina. INTA-LABINTEX. Centre de Coopération Internationale en Recherche Agronomique pour le Déeveloppement. Déepartement PERSYST, UMR Qualisud; Francia | - |
| dc.description | Fil: Nanni, Mariana. INTA. Instituto Tecnología de Alimentos; Argentina | - |
| dc.description | Fil: Diaz, Gabriela. INTA. Instituto Tecnología de Alimentos; Argentina | - |
| dc.description | Fil: Ruzal, Sandra Monica Consejo Nacional de Investigaciones Científicas y Téecnica; Argentina | - |
| dc.description | Fil: Perez, Carolina Daiana. INTA. Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Rossetti, Luciana. INTA. Instituto Tecnología de Alimentos; Argentina | - |
| dc.description | Fil: Rizzo, Sergio Anibal. INTA. Instituto Tecnología de Alimentos; Argentina | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.source | LWT - Food Science and Technology 84 : 838-841 (October 2017) | - |
| dc.source | reponame:INTA Digital (INTA) | - |
| dc.source | instname:Instituto Nacional de Tecnología Agropecuaria | - |
| dc.source | instacron:INTA | - |
| dc.source.uri | 0023-6438 | - |
| dc.source.uri | https://doi.org/10.1016/j.lwt.2017.06.057 | - |
| dc.source.uri | http://hdl.handle.net/20.500.12123/1653 | - |
| dc.source.uri | https://www.sciencedirect.com/science/article/pii/S0023643817304619 | - |
| dc.source.uri | https://doi.org/10.1016/j.lwt.2017.06.057 | - |
| dc.source.uri | http://hdl.handle.net/20.500.12123/1653 | - |
| dc.source.uri | https://www.sciencedirect.com/science/article/pii/S0023643817304619 | - |
| dc.subject | Streptococcus Thermophilus | - |
| dc.subject | Lactococcus Lactis | - |
| dc.subject | Tocoferoles | - |
| dc.subject | Fitosteroles | - |
| dc.subject | Fabricación del Queso | - |
| dc.subject | Maduramiento | - |
| dc.subject | Tocopherols | - |
| dc.subject | Phytosterols | - |
| dc.subject | Cheesemaking | - |
| dc.subject | Ripening | - |
| dc.title | The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | INTA | |
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