The purpose of this research was to determine the survival of two probiotic micro‐organisms in ice creams (4% fat). The micro‐organisms were Lactobacillus acidophilus La‐5 and Bifidobacterium animalis subsp. lactis Bb‐12. To meet this objective, an ice cream mixture was formulated and subjected to three treatments. Treatment 1 was inoculated with L. acidophilus, treatment 2 with B. lactis and the third treatment was inoculated with a mixture of both bacteria inoculated in 1 : 1 proportions. The inoculation was with 4% culture for each treatment. The final products were stored at −25°C for 60 days. The ice cream inoculated with L. acidophilus had a final concentration of 2 × 106 cfu/g and the survival rate was 87%. The treatment inoculated with B. lactis had a final concentration of 9 × 106 cfu/g, with a logarithmic decrease of 10%. When both micro‐organisms were inoculated together, the survival rate was 86%.

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The objective of this study was to evaluate the survival of two probiotic micro‐organisms, Lactobacillus casei Shirota and Bifidobacterium animalis subspp. lactis, in a milk‐based dessert (2.7% fat) with cranberry sauce added. B. lactis had a final concentration of 1.99 × 106 cfu/g after 21 days of study, with a logarithmic decrease of 8.87%. On other hand, L. casei Shirota had a final concentration of 2.05 × 107 cfu/g at the end of the same period, a logarithmic decrease of 8.41%. Statistical analysis showed that significant differences existed between both micro‐organisms and over various storage times, the more viable micro‐organism being L. casei Shirota, which decreased less than one logarithmic cycle after 21 days.

The objective of this work was to evaluate the use of reconstituted concentrated nonfat milk for the production of UHT milk and to evaluate its physical and chemical effects and stability. The study considered three treatments related to the raw material and processing parameters. Increasing the intensity of thermal treatments resulted in increased hydroxymethylfurfural (HMF) content as well as the denaturation of whey protein. During storage, the milk that was produced from reconstituted concentrate displayed a lesser degree of proteolysis and higher pH value, sedimentation index and HMF, compared to natural milk. Under higher storage temperatures, the degree of proteolysis, HMF and pH decreased and the sedimentation index increased.

The aim of this study was to understand the diversity of hydrolytic microorganisms (M.O.) associated with the brown alga Macrocystis pyrifera (L.) C. Agardh during its advanced state of decomposition. Algae have great commercial interest mainly due to their use as gelling agent, their nutritional composition and their use as raw material in the pharmaceutical industry. In recent years it has been described that microorganisms associated with these algae have the ability to degrade algal polysaccharides. Therefore, this study evaluated the degradation capacity of 4 algal polysaccharides (laminarin, carrageenan, agar and alginate). Samples of M. pyrifera were taken from three coastal sites: Puerto Montt, Osorno and Niebla. The samples from Osorno and Niebla presented, within their biota of microorganisms, 64% bacteria, 21% molds and 15% yeasts. However, yeast was not present in samples from Puerto Montt. Furthermore, it was found that not all microorganisms have the same hydrolytic capacity according to the temperature at which they were incubated, suggesting that proliferation of these microorganisms is regulated by different abiotic factors such as pH, temperature and salinity.