The aim of this study was to verify the effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Four formulations were made: 1) a control (C); 2) a sample with added Lactobacillus paracasei (P); 3) a sample with added L. paracasei and inulin (PI); and 4) a sample with added L. paracasei and oligofructose (PO). The probiotic population, pH, and acidity of the products were evaluated once a week for 21 days while refrigerated (5±1°C). Possible contaminating microorganisms (coliforms, E. coli, and Salmonella spp.) were investigated after three days of storage. Sensorial acceptance and purchase intention were evaluated seven days after manufacture. Dairy beverages presented with L. paracasei populations above 8.50 log CFU/mL during the whole storage period. Significantly (p<0.05) lower pH values were observed in P and PI, and higher acidity values were found in all formulations throughout storage. The dairy beverages were considered to be a promising matrix for the probiotic microorganism L. paracasei. The prebiotic additions (inulin and oligofructose) did not interfere with the overall acceptance and intention to purchase the beverages. Key words: Whey, Lactobacillus paracasei, prebiotics, probiotics, shelf life ResumoO objetivo deste estudo foi verificar o efeito da inulina e da oligofrutose nas características físico-químicas, microbiológicas e sensoriais de bebidas lácteas simbióticas. Foram desenvolvidas quatro formulações de bebidas: controle (C), com adição de Lactobacillus paracasei (P), com adição de L. paracasei e inulina (PI) e com adição de L. paracasei e oligofrutose (PO). As populações do micro-organismo probiótico, o pH e a acidez dos produtos foram avaliados semanalmente, durante armazenamento refrigerado (5±1°C) por 21 dias. A pesquisa de possíveis micro-organismos contaminantes (coliformes, E. coli e Salmonella spp.) foi realizada após três dias de refrigeração. A aceitabilidade sensorial e a intenção de compra foram avaliadas sete dias após a produção. As populações observadas para o micro-organismo probiótico L. paracasei foram superiores a 8,50 log UFC/mL durante toda a vida de prateleira dos produtos. Houve redução significativa nos valores de pH para P e PI e aumento significativo na acidez para todas as formulações (p<0,05) ao longo do armazenamento. As bebidas lácteas apresentaram-se como uma matriz promissora para veiculação de L. paracasei. A adição dos ingredientes prebióticos (inulina e oligofrutose) às bebidas lácteas não interferiram na viabilidade de L. paracasei e na aceitabilidade global e na intenção de compras das bebidas.
This research paper aimed to optimize the process parameters and to select the most suitable drying method in order to obtain probiotic powder at reduced cost. The influence of the addition of growth promoters (glucose, sucrose, cheese whey, peptone, yeast extract or ammonium sulfate), incubation parameters (time and temperature) and drying method (freeze-drying or oven-drying) on the viability of the probiotic cultures Lactobacillus casei or Lactobacillus acidophilus was evaluated. The effect of the growth promoters was evaluated using a fractional factorial experimental design 26-4 and the concentration of the growth promoters and the incubation temperature were optimized through Box-Behnken experimental matrix (33). Cheese whey (16% w/v) plus ammonium sulfate (2.5% w/v) and cheese whey (12% w/v) plus yeast extract (7% w/v) promoted a higher multiplication of L. casei and L. acidophilus, respectively. The best temperature for L. casei was 35 ºC and for L. acidophilus 39 ºC, without influence of the incubation time (24 or 48 h). The oven-drying resulted in the highest populations of the probiotic cultures (above 9 log cfu/mL). This study proved that cheese whey can be a suitable growth promoter for both probiotic cultures and oven-drying could be the drying method, which can decrease the production costs. The influence of the temperature and growth promoters is strain specific, demonstrating that the growth conditions should be evaluated for each probiotic strain.
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