Ana Lúcia Barretto Penna

TL;DR: The use of competitive microbiota as a biotechnological tool for food preservation may lead to improve the optimization and quality assurance of food products while at the same time retaining the sensory qualities of the product such as color, flavor, texture and nutritional value.

TL;DR: In this paper, the physicochemical (pH, fat, and total solids content), sensory (appearance, consistency and taste), and rheological characteristics of five different commercial brands of lactic beverages were determined.

TL;DR: The perspectives and hurdles to be solved in order to definitively disclose the potential of bacteriocins in the production of safe and healthy cheese commodities are described.

TL;DR: Both L. casei SJRP38 and L. fermentum SJRP43 presented promising properties for further applications in fermented functional products, and survived well to the GIT-simulated conditions when incorporated in fermented milk.

TL;DR: In this article, the authors characterize functional dairy beverages fermented by probiotics which have a prebiotic supplement added and which have been developed according to 12 treatments, and the results showed that the beverages showed the highest total solids and carbohydrate contents when formulated with higher percentages of sugar and fructooligossacharides.