Pubblicazioni

Autori:

Torriani, Sandra; Dellaglio, Franco; Cristofoletti, M.; Gatto, Veronica

Titolo:

Nuove colture di batteri lattici per lo sviluppo di alimenti funzionali

Anno:

2005

Tipologia prodotto:

Articolo in Rivista

Tipologia ANVUR:

Articolo su rivista

Lingua:

Italiano

Formato:

A Stampa

Referee:

No

Nome rivista:

INGREDIENTI ALIMENTARI

ISSN Rivista:

1594-0543

N° Volume:

22

Intervallo pagine:

6-16

Parole chiave:

lactic acid bacteria; starter cultures; functional properties; technological properties; food safety

Breve descrizione dei contenuti:

Herein, the AA. report some significant results obtained within the biennial scientific research programme named “Si.S.Al., Sicurezza e Salubrità degli Alimenti per il benessere dell’uomo” promoted by “STAR, Parco scientifico di Verona”. The goal of the research was to select new cultures of lactic acid bacteria with specific technological and functional properties; such properties can be exploited to develop innovative functional milk products. In details, among the technological properties of the strains they have been evaluated: the acidifying and proteolytic activities, the ability to coagulate milk, and the organoleptic characteristics of the milk fermented with the cultures. Among the functional properties, the survival during gastric transit which is a criteria for selection of probiotic strains, and the ability to release metabolites with inhibitory properties against ACE (Angiotensin-I-Converting Enzyme) were investigated. Particular interest was devoted to the selection of strains capable to inhibit the growth of pathogenic and spoilage microorganisms. Concerning the safety of the cultures, the ability to produce biogenic amines and the antibiotic resistance were checked since these characters represent a real threat to consumers. The extensive biotechnological researches carried out allowed to select and validate peculiar GRAS cultures with the specific characteristics of interest; these cultures can be used for the development of new generation of fermented functional foods tailored to the three elements (safety, taste, and health) which drive food industries and consumers’ demand. The obtained results provide a variety of possibilities for the food companies which wish to transform these outcomes into marketable products.

Id prodotto:

37792

Handle IRIS:

11562/308797

depositato il:

6 luglio 2012

ultima modifica:

23 ottobre 2022

Citazione bibliografica:

Torriani, Sandra; Dellaglio, Franco; Cristofoletti, M.; Gatto, Veronica, Nuove colture di batteri lattici per lo sviluppo di alimenti funzionali «INGREDIENTI ALIMENTARI» , vol. 22 , 2005 , pp. 6-16

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