Lactic beverages containing probiotics were prepared with whole UHT milk, whey of Mozzarella cheese, soybean hydrosoluble extract and sugar. Three formulations were studied, each one containing a different combination of probiotic/starter bacteria, fermented at two different temperatures (37 and 45 °C). The aim of this work was to verify the influence of these variables on the viability of probiotic microorganisms and on the physicochemical stability of lactic beverages during storage under refrigeration (21 days at 7 °C). The results indicated that the fermentation temperature had a significant effect on the viability of probiotic bacteria. Counts for Lactobacillus acidophilus were affected by storage time, resulting appropriate after 21 days only for the beverage fermented at 37 °C. Physicochemical parameters did not exhibit drastic variations -proving the stability of formulations during storage. Cells of Bifidobacterium spp. showed high survival ability, probably due to the presence of growth promoters from soybean and cheese whey. The fermentation temperature of 37 °C allowed counts above the minimum limit for all the studied microorganisms, being preferred to the temperature of 45 °C. The inclusion of soybean hydrosoluble extract, a prebiotics source, resulted in a symbiotic product with more benefits to the health of consumers.
O presente trabalho, mediante revisão de literatura, teve como objetivo apresentar os efeitos benéficos que a ingestão de probióticos pode oferecer à saúde e os inúmeros aspectos científicos e tecnológicos fundamentais para a elaboração de produto lácteo probiótico. Abordou-se a utilização de bactérias ácido lácticas produtoras de exopolissacarídeos, bem como o desenvolvimento de novas classes de produtos funcionais envolvendo microrganismos probióticos em conjunto com compostos prebióticos (alimentos simbióticos). A seleção de microrganismo com propriedades probióticas exige a observação de três fatores principais: segurança, características funcionais e características tecnológicas. Portanto, a observação desses aspectos possibilitará a obtenção de produtos probióticos com a qualidade necessária e em sua máxima funcionalidade.
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