UNIVERSIDADE FEDERAL DE LAVRAS;FUNDAÇÃO DE AMPARO À PESQUISA DE MINAS GERAIS
发明人:
LUIZ RONALDO DE ABREU,RAFAELA PEREIRA ANDRADE,WHASLEY FERREIRA DUARTE
申请号：
BR102018010133
公开号：
BR102018010133A2
申请日:
2018.05.18
申请国别(地区):
BR
年份:
2019
代理人:
摘要：
use of potentially probiotic yeasts as starter cultures for low or lactose free cheese making. The invention comprises the production of low lactose or non-lactose cheeses using potentially probiotic yeast as a starter culture. There are no reports / records of the use of potentially probiotic yeasts in cheese production. The characteristics of the present proposal characterize them as innovative and subject to intellectual protection, since: a) Currently in lactose hydrolysis in dairy products the enzyme b-galactosidase has been used, while in the present technology it is proposed the direct use of yeasts； avoiding costly process steps, which represents an economic advantage in the context of cheese production, and (b) currently only probiotic bacteria have been employed in cheese production. In the present technology the inoculation of the torulaspora delbrueckii and kluyveromyces lactis yeasts characterized as potentially probiotic can be performed using a single yeast or both as a mixed inoculum. In addition, they may also be employed in association with commercially available bacteria. The recommended population for the use of these yeasts is at least 104 cells or colony forming units per milliliter of milk. In addition to the characteristics mentioned above, the yeasts used present fermentative characteristics that result in the production of metabolites that positively impact the taste and aroma quality and the texture of the cheese produced.utilização de leveduras potencialmente probióticas como culturas iniciadoras para elaboração de queijo com baixo teor ou sem lactose. a invenção compreende a produção de queijos com baixo teor ou sem lactose utilizando leveduras potencialmente probióticas como cultura iniciadora. não há ainda relatos/registro de uso de leveduras potencialmente probióticas na produção de queijo. as características da presente proposta as caracterizam como inovadora e passível de proteção intelectual, pois: a) atualmente na hidrólise da lac
