Effect of the addition of phytosterols and tocopherols on Streptococcus thermophilus robustness during industrial manufacture and ripening of a functional cheese as evaluated by qPCR and RT-qPCR

The quality of functional food products designed for the prevention of degenerative diseases can be affected by the incorporation of bioactive compounds. In many types of cheese, the performance of starter microorganisms is critical for optimal elaboration and for providing potential probiotic benef...

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Detalles Bibliográficos
Autores principales: Pega, J., Rizzo, S., Pérez, C.D., Rossetti, L., Díaz, G., Ruzal, S.M., Nanni, M., Descalzo, A.M.
Formato: JOUR
Materias:
Cheese
Functional
LAB
PCR
Phytosterols
Starter
alpha tocopherol
campesterol
complementary DNA
gamma tocopherol
monounsaturated fatty acid
phytosterol
polyunsaturated fatty acid
probiotic agent
RNA
sitosterol
stigmasterol
tocopherol
bacterial DNA
bacterial RNA
Article
bacterial cell
bacterial viability
bacterium detection
cheese ripening
controlled study
fat content
food control
lipid composition
milk
nonhuman
pasteurization
quantitative assay
real time polymerase chain reaction
reverse transcription polymerase chain reaction
RNA analysis
Streptococcus thermophilus
cheese
drug effects
fermentation
genetics
metabolism
microbial viability
microbiology
alpha-Tocopherol
DNA, Bacterial
Fermentation
Microbial Viability
Probiotics
Real-Time Polymerase Chain Reaction
RNA, Bacterial
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_01681605_v232_n_p117_Pega
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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