Avaliação sensorial, microbiológica e de pós-acidificação durante a vida-de-prateleira de leites fermentados contendo Streptococcus thermophilus, Bifidobacterium longum e Lactobacillus acidophilus

Zacarchenco, Patrícia Blumer; Massaguer-Roig, S.

doi:10.1590/s0101-20612004000400033

Cited by 22 publications

(23 citation statements)

References 17 publications

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“…The best condition to this bacteria was founded when it was used a smaller GBP concentration (3%), this phenomenon probably occurred because yogurts prepared with higher GBP concentration presented lager acid lactic accumulation, that can be unfavorable to the B. bifidum (Zarcachenco & Massaguer-Roig, 2004). …”

Section: Resultsmentioning

confidence: 99%

Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt

et al. 2017

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In order to investigate the potential of the green banana as a prebiotic, and for its content of resistant starch, fermented yogurts were produced by cultures composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium bifidum and Lactobacillus acidophilus as well as being enriched with three concentrations of industrialized green banana pulp (GBP) (3%, 5% and 10% w/v). The green banana pulp added to the yogurt stimulated the multiplication of L. acidophilus after the first day of fermentation and B. bifidum after seven days in cold storage compared to the control that consisted of yogurt without the addition of green banana pulp. The dose-response effect was not observed; however, the results show that the green banana pulp has a prebiotic potential without interfering with either the physicochemical or sensorial characteristics.Keywords: resistant starch; probiotic yogurt; green banana; Bifidobacterium bifidum; Lactobacillus acidophilus. Practical Application:In this work we applied green banana in yogurt to improve probiotic counting, indicating a possible prebiotic effect.

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Section: Resultsmentioning

confidence: 99%

Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt

et al. 2017

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“…Constatou-se, no 10º dia de armazenamento, que a aparência e homogeneidade permaneceram praticamente inalteradas, havendo também pouca alteração no aroma global e ácido, porém o sabor apresentou alterações significativas no que diz respeito ao sabor de soja. Zacarchenco (2004), em estudo com leites fermentados por Streptococcus thermophilus, Bifidobacterium longum e Lactobacillus acidophilus, constatou que os menores valores de pH (4,19) e os maiores de acidez titulável (135,5) foram encontrados no leite fermentado por Streptococcus thermophilus, enquanto o leite fermentado por Bifidobacterium longum apresentou a menor acidez titulável (70,3) e o maior pH (5,06) aos 21 dias de estocagem, valores próximos aos encontrados neste estudo. Comportamento semelhante também foi observado por Bonassi et al (2001), que analisaram as características físico-químicas de bebidas lácteas fermentadas e preparadas com soro de queijo minas frescal.…”

Section: Estabilidade Físico-químicaunclassified

Formulação de bebida láctea fermentada sabor pêssego utilizando substratos alternativos e cultura probiótica

Kempka¹,

Krüger²,

Valduga³

et al. 2008

Ciênc. Tecnol. Aliment.

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Na área de laticínios, uma nova tendência que vem se apresentando é a produção de iogurtes e leites fermentados funcionais. Isto porque, além destes produtos possuírem grande aceitação pelo público em geral e apresentarem excelente valor nutritivo, são veículos em potencial para o consumo de probióticos (ANTUNES et al., 2007). Segundo Heller (2001), os consumidores estão familiarizados com o fato de que alimentos fermentados podem apresentar microrganismos vivos.Apenas iogurtes e leites fermentados contendo culturas probióticas devem ser considerados funcionais (ANTUNES; CAZETTO;CARDELLO, 2004). No entanto, os consumidores em geral não sabem distinguir quais são os produtos lácteos funcionais.Uma questão ainda não concluída pela literatura é a quantidade e freqüência de consumo de probióticos necessá-rios para assegurar os benefícios funcionais a eles atribuídos ( GILLILAND; REILLY; KIM, 2002). Preconiza-se a ingestão semanal mínima de 300 a 500 g de produtos lácteos fermentados contendo entre 10 6 a 10 7 UFC.mL -1 . No Brasil, dos diversos leites fermentados disponíveis no mercado, apenas alguns contêm no rótulo a identificação do microrganismo presente. Em geral, o fabricante limita-se a informar que o produto contém "fermentos lácteos". No entanto, a linhagem do microrganismo presente no produto, bem como o número de células viáveis desta cultura é que determinam se este é ou não funcional. AbstractNowadays, new food products are launched in the market, and the main focus of the dairy industry is on functional products. Thus, the first objective of this work was to develop a fermented dairy drink with probiotic characteristics. Furthermore, milk serum and soy hidrosoluble extract were used as substrates increasing the value of low cost raw materials that have functional features, as reported in the literature. Based on these aspects, an experimental design was used to investigate the formulation of a peach-flavored dairy drink using milk serum, cow milk and soy hidrosoluble extracts. The formulation with 30% of soy hidrosoluble extract, 36.6% of cow milk and 33.3% of milk serum was found as ideal in terms of sensorial analysis and cell growth evaluation. Organoleptical, physicochemical, and microbiological analyses determined the shelf-life of the product. During the storage period, the peach-flavored dairy drink presented viable cells according to the Legislation (1 x 106 UFC.mL -1 ) for 22 days. The physicochemical quality changed slightly since the acidity presented high values after the 22nd day. The sensorial quality defined the shelf life as 14 days without the addition conservants due to the high acidity value of the fermented dairy drink determined. Keywords: probiotic; formulation; dairy drink; Bifidobacterium. ResumoAtualmente, são lançados no mercado diversos novos produtos, sendo que, especificamente na área de laticínios, ênfase tem sido dada ao desenvolvimento de produtos funcionais. Concernente à amplitude deste tema, o presente trabalho possui como objetivo geral o desenvolvimento de uma bebid...

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“…Lactulose, fructooligosaccharides, inulin, resistant starch and soybean oligosaccharides are some examples of prebiotics. Soybean oligosaccharides, as well as raffinose and stachiose, correspond to the flatulence factors, which limit the soybean consumption (RIBEIRO;ROIG, 1987;. Since these compounds are not assimilated by humans, they can stimulate and promote the growing of probiotic microorganisms such as bifidobacteria -so being considered a prebiotic (TAMIME; MARSHALL; ROBINSON, 1995;.…”

Section: Introductionmentioning

confidence: 99%

“…However, it is necessary to point out that the regular intake of probiotic viable cells must be of 10 6 CFU.g -1 of a product in order to provide these beneficial effects (SHAH, 2000;BAILO;REINHEIMER, 2000;TALWALKAR;KAILASAPATHY, 2004;ZACARCHENCO;MASSAGUER-ROIG, 2004;THAMER;PENNA, 2006).…”

Section: Introductionmentioning

confidence: 99%

The influence of different combinations of probiotic bacteria and fermentation temperatures on the microbiological and physicochemical characteristics of fermented lactic beverages containing soybean hydrosoluble extract during refrigerated storage

Fiorentini¹,

Ballus²,

Oliveira³

et al. 2011

Ciênc. Tecnol. Aliment.

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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.

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Avaliação sensorial, microbiológica e de pós-acidificação durante a vida-de-prateleira de leites fermentados contendo Streptococcus thermophilus, Bifidobacterium longum e Lactobacillus acidophilus

Cited by 22 publications

References 17 publications

Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt

Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt

Formulação de bebida láctea fermentada sabor pêssego utilizando substratos alternativos e cultura probiótica

The influence of different combinations of probiotic bacteria and fermentation temperatures on the microbiological and physicochemical characteristics of fermented lactic beverages containing soybean hydrosoluble extract during refrigerated storage

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