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Your search keyword '"Karina Teixeira Magalhães"' showing total 3 results
Start Over Author "Karina Teixeira Magalhães" Publisher elsevier
3 results on '"Karina Teixeira Magalhães"'

2. List of contributors

Author

Muhammad Aamir, Muhammad Afzaal, Aftab Ahmed, Faqir Muhammad Anjum, Huda Ateeq, Chinaza Godswill Awuchi, Muhammad Azam, Pallabi Banerjee, Pradip V. Behare, Kshirod Behera, Adnan A. Bekhit, Sourish Bhattacharya, H. Ceren Akal, Priyanka Choudhury, Adriano Gomes da Cruz, Praveen Dahiya, M. Deepa, Disney Ribeiro Dias, Kusum Dua, Kashyap Kumar Dubey, Adriana Torres Silva e Alves, Erick Almeida Esmerino, Sukanta Ghosh, Srilekha GKP, Luna Goswami, Maria Gullo, Sushma Gurumayum, Basavaprabhu Haranahalli Nataraj, Ali Ikram, Surender Jangra, Shipra Jha, Arun Karnwal, Pardeep Kaur, Sawinder Kaur, Sonali Kesarwani, Devendra Kumar, Punit Kumar, Rajeev Kumar, Jaya Lakkakula, Karina Teixeira Magalhães-Guedes, Nomvano Mketo, Sonia Morya, Ravinder Nagpal, Harshita Naithani, Juan Napoles, Arno Neumann, Muhammad Nouman, Sebnem Ozturkoglu-Budak, Sandeep Kumar Panda, Kapil Parihar, Tatiana Colombo Pimentel, T. Poongodi Vijayakumar, Imteyaz Qamar, Tilak Raj, Prasad Rasane, Brigitte M. Richard, Manikant Roy, Rohan Samir Kumar Sachan, Farhan Saeed, Muhammad Saeed, Sradhanjali Sahu, Heba H. Salama, Shallu Samyal, Sardul Singh Sandhu, A. Sankaranarayanan, Mahipal Singh Sankhla, Rosane Freitas Schwan, Mridul Shakya, Ankur Sharma, Urjita Sheth, Márcia Cristina Silva, Jyoti Singh, Swaroop S Sonone, Leila Maria Spadoti, Ramalingam Srinivasan, null Sujata, Himja Tiwari, Poonam Verma, Rohit Kumar Verma, Ashish Vyas, Pallavi Vyas, Abdulhadi Yakubu, Iqra Yasmin, Patricia Blumer Zacarchenco, and Teresa Zotta

Published
2022

3. Production of fermented cheese whey-based beverage using kefir grains as starter culture : evaluation of morphological and microbial variations

Author

Karina Teixeira Magalhães, João Batista de Almeida Silva, Giuliano Dragone, Maria Alcina Pereira, José A. Teixeira, Rosane Freitas Schwan, Lucília Domingues, Ana Nicolau, and Universidade do Minho

Subjects
0106 biological sciences, Environmental Engineering, Cultured Milk Products, ved/biology.organism_classification_rank.species, Bioengineering, CSLM, 01 natural sciences, Beverages, 03 medical and health sciences, fluids and secretions, Kefir, Species Specificity, Kluyveromyces marxianus, Cheese, 010608 biotechnology, Food science, Cheese whey, Waste Management and Disposal, 030304 developmental biology, 2. Zero hunger, PCR-DGGE, 0303 health sciences, Science & Technology, biology, Renewable Energy, Sustainability and the Environment, ved/biology, food and beverages, Kefiran, General Medicine, biology.organism_classification, Yeast, Bacteria, Aerobic, Milk, Fermentation, Temperature gradient gel electrophoresis, Bacteria, Lactobacillus kefiranofaciens
Abstract

Whey valorization concerns have led to recent interest on the production of whey beverage simulating kefir. In this study, the structure and microbiota of Brazilian kefir grains and beverages obtained from milk and whole/deproteinised whey was characterized using microscopy and molecular techniques. The aim was to evaluate its stability and possible shift of probiotic bacteria to the beverages. Fluorescence staining in combination with Confocal Laser Scanning Microscopy showed distribution of yeasts in macro-clusters among the grain’s matrix essentially composed of polysaccharides (kefiran) and bacteria. Denaturing gradient gel electrophoresis displayed communities included yeast affiliated to Kluyveromyces marxianus, Saccharomyces cerevisiae, Kazachatania unispora, bacteria affiliated to Lactobacillus kefiranofaciens subsp. Kefirgranum, Lactobacillus kefiranofaciens subsp. Kefiranofaciens and an uncultured bacterium also related to the genus Lactobacillus. A steady structure and dominant microbiota, including probiotic bacteria, was detected in the analyzed kefir beverages and grains. This robustness is determinant for future implementation of whey-based kefir beverages., Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), CAPES-GRICES.

Published
2010

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