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This study was conducted to evaluate the viability of Lactobacillus casei strains and antioxidant action of bixin in probiotic butter as well as the acceptability of the product. Experimental samples of butter were divided into six formulations, involving two treatments: butter/bixin/isolate probiotic (IPBB); butter/bixin/commercial probiotic (CPBB) and four controls: butter/isolate probiotic (IPB); butter/commercial probiotic (CPB); butter/bixin (BB); and butter (B). In the IPBB and CPBB formulations, the L. casei count was ≥ 6 log CFU/g up to 74 and 69 days of storage at 4°C, respectively. The TBARS values, peroxide index, acidity, and short‐chain fatty acids showed an increase during storage for all formulations. The acceptability index was higher than 75%. The concentration of bixin did not affect the viability of the strains, nor did it influence the physicochemical aspects and acceptability of the product. Practical applications Fermented butter can be produced with the use of bixin (natural antioxidant), found in the seeds of annatto. Moreover, based on the regression models, it was found that the butter/bixin/isolate probiotic (IPBB) and butter/bixin/commercial probiotic (CPBB) formulations can be considered probiotic up to 74 and 69 days of storage, respectively, considering the concentration of ≥ 6 log CFU/g.

ABSTRACT. The aim of this work was the physicochemical, microbiological and microscopic evaluation of artisanal rapaduras produced in Cuiabá, Mato Grosso State, Brazil. The determination of the proximal composition, pH and the microscopic analyses were made according to the Association of Official Analytical Chemists (AOAC). The concentrations of minerals and toxic metals were quantified by flame atomic absorption spectrometry. The Coliforms at 45°C and Salmonella sp. were determined according to the American Public Health Association (APHA). The results obtained were: moisture (6.09 to 16.34%), ash (0.07 to 1.88%), insoluble solids (0.11 to 11.3%), pH (4.73 to 5.61), proteins (0.21 to 0.47%), sucrose (13.15 to 43.89%), and reducing sugars (10.96 to 26.28%). Significant differences were found between the samples (p ≤ 0.05) as well as nonconformities in relation to national regulations. The mineral contents showed significant differences between lots of samples (p ≤ 0.05) and some lots presented Cd and Pb concentrations above the maximum values allowed by Brazilian legislation. High quantities of unwanted materials were detected and none of the samples presented microbiological contamination. The results suggest the creation of technical standards for quality control for the production of rapaduras to ensure food safety.Keywords: quality, food safety, non-centrifugal sugar, chemical composition.Avaliação físico-química, microbiológica e microscópica de rapaduras artesanais produzidas na cidade de Cuiabá, Mato Grosso, Brasil RESUMO. O objetivo deste trabalho foi a avaliação físico-química, microbiológica e microscópica de rapaduras artesanais produzidas em Cuiabá, Mato Grosso, Brasil. A determinação da composição proximal, pH e as análises microscópicas foram feitas de acordo com a Association of Official Analytical Chemists (AOAC). As concentrações dos minerais e metais tóxicos foram quantificadas por espectrometria de absorção atômica em chama. Os Coliformes a 45 o C e Salmonella SP foram determinados de acordo com a American Public Health Association (APHA). Os resultados obtidos foram: umidade (6,09 a 16,34%), cinzas (0,07 a 1,88%), sólidos insolúveis (0,11 a 11,3%), pH (4,73 a 5,61), proteínas (0,21 a 0,47%), sacarose (13,15 a 43,89%) e açúcares redutores (10,96 a 26,28%). Diferenças significativas foram encontradas (p ≤ 0,05) entre as amostras, bem como, inconformidades em relação a regulações nacionais. O conteúdo mineral apresentou diferenças significativas entre os lotes das amostras (p ≤ 0,05) e alguns destes apresentaram concentrações de Cd e Pb acima dos valores máximos permitidos pela Legislação Brasileira. Foram detectadas elevadas quantidades de matérias estranhas e nenhuma das amostras apresentou contaminação microbiológica. Os resultados sugerem a criação de normas técnicas de controle de qualidade para a produção de rapaduras a fim de garantir a segurança alimentar.Palavras-chave: qualidade, segurança alimentar, açúcar não centrifugado, composição química.

Several conventional culture procedures were compared for the recovery of Suhonelka from faecal samples of layer flocks. The cultural media employed consisted of Rappaport-Vassiliadis and tetrathionate broth for selective enrichment and three different plating media (Brilliant Green, Xylose-Lysine-Desoxycholate and modified semisolid Rappaport-Vassiliadis medium). The initial enrichment and plating procedures were repeated in a four-stage secondary enrichment. Selective enrichment in Rappaport-Vassiliadis or teaathionate broth followed by plating on modified semisolid Rappaport-Vassiliadis medium (selective motility enrichment) resulted in a significantly higher isolation rate for Sahonelka from faecal samples of layers compared to Brilliant Green and Xylose-Lysine-Desoxycholate medium. The selective enrichment yielded additional Salmonelka isolates up to the second stage. Further enrichment did not increase the isolation rate.