Efeito do teor de soro, açúcar e de frutooligossacarídeos sobre a população de bactérias lácticas probióticas em bebidas fermentadas

Thamer, Karime Giannetti; Penna, Ana Lúcia Barretto

doi:10.1590/s1516-93322005000300013

Cited by 29 publications

(28 citation statements)

References 7 publications

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“…No effect (p > 0.05) of inulin addition (WGI and SCI) on Lactococcus counts was observed for WG and SC formulations. During refrigerated storage, the Lactococcus population was between 10.88 and 13.47 log CFU.mL -1 , which is in agreement with the findings of Thamer and Penna (2005) (8.90 to 13.38 log CFU.mL -1 ), and it was higher than the that found by Wszolek et al (2001) (8.34 to 9.14 log CFU.mL -1 ) and Garrote, Abraham and De Antoni (1997) (9.78 log CFU.mL -1 ).…”

supporting

confidence: 90%

Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir

et al. 2012

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The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the microbial viability, texture, and chemical characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did not influence microbial viability during the storage of the beverages, but the chemical and textural changes (decreases in pH, lactose concentration, and inulin and increased acidity, firmness, and syneresis) were more pronounced in the formulations fermented with grains than those fermented with the starter culture. The addition of inulin did not influence acidity or viability of lactic acid bacteria, but in general, its effect on the survival of acetic acid bacteria, Lactococcus and yeasts, firmness, and syneresis depended on the type of milk and starter culture used. Generally, the yeast, acetic acid bacteria, and Leuconostoc counts increased or remained unchanged, while the total population of lactic acid bacteria and Lactococcus were either reduced by 1 to 2 logs or remained unchanged during storage.

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supporting

confidence: 90%

Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir

et al. 2012

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“…Between the 22nd and 29th day of storage, all treatments presented counting below 10 4 CFU/mL, which is out of the standards established by the current legislation on identity and quality standards of fermented milk (BRASIL, 2007). According to Thamer and Penna (2005), a pH below the ideal interferes with the viability of probiotic colonies in the food, thus reducing the viable Lactobacillus cell counting. Shah (2000) reported that, in addition to the acidity produced during the storage period, the exchange of oxygen between packaging and the atmosphere influences lactic bacteria life, being the sensitivity to substances produced by yogurt bacteria and the lack of nutrient the factors responsible for the loss of viability of probiotic microorganisms.…”

Section: Resultsmentioning

confidence: 99%

Influence of heat treatment on physicochemical and rheological characteristics of natural yogurts

Célia¹,

Silva²,

Oliveira³

et al. 2017

SCA

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The aim of this study was to assess the influence of heat treatment on physicochemical and rheological characteristics of natural yogurts, as well as the influence of lyophilization process on natural yogurts after reconstitution. In the first experiment, three yogurt treatments were processed, as follows: Treatment 1, yogurt produced with raw refrigerated milk; Treatment 2, yogurt produced with refrigerated pasteurized milk; and Treatment 3, yogurt produced with UHT (ultra-high temperature) milk, in addition to analyses of fat, protein, moisture, titratable acidity, and pH. The shelf life of yogurts at 1, 8, 15, 22, and 29 days of storage, as well as pH, acidity, syneresis, viscosity, viable lactic bacteria, and total coliforms were also assessed. In the second experiment, yogurts were submitted to lyophilization process, performed by scanning electron microscopy analysis and subsequently in those reconstituted, in addition to being assessed the physicochemical, rheological, and viable lactic bacteria characteristics. The results found in the first experiment showed that heat treatment was positive for viscosity, syneresis, and lactic bacteria, being viable until the 15th day of storage only for yogurts submitted to heat treatment. In the second experiment, lyophilization preserved the physicochemical characteristics of yogurts, but the number of initial lactic bacteria was different, also negatively affecting yogurt viscosity. Key words: Acidity. Viable lactic cells. Lyophilization. pH. Shelf life. ResumoObjetivou-se avaliar a influência do tratamento térmico nas características físico-químicas e reológicas de iogurtes naturais e a influência do processo de liofilização em iogurtes naturais após sua reconstituição. No primeiro experimento, foram processados três tratamentos de iogurtes Tratamento 1 -iogurte produzido com leite cru refrigerado; Tratamento 2 -iogurte produzido com leite pasteurizado refrigerado; Tratamento 3 -iogurte produzido com leite UAT (Ultra Alta Temperatura) e feitas as análises de gordura, proteína, umidade, acidez titulável e pH. Avaliou-se também a vida de prateleira dos iogurtes nos tempos 1, 8, 15, 22 e 29 dias de armazenamento, tendo sido feitas as análises de pH, acidez, sinérese, viscosidade, bactérias lácticas viáveis e coliformes totais. No experimento II, os iogurtes foram submetidos ao processo de liofilização realizado analise de microscopia eletrônica de varredura

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“…The authors found probiotic populations of 10 7 CFU / mL across 28 days of refrigerated storage. Thamer and Penna (2005) evaluated 12 formulations of dairy beverages containing Bifidobacterium spp. And Lactobacillus acidophilus.…”

Section: Microbiological Analysesmentioning

confidence: 99%

“…Different dairy product formulations can act positively or negatively on the multiplication of probiotic microorganisms (THAMER;PENNA, 2005). In the present study, the addition of the prebiotics oligofructose (PO) and inulin (PI) to dairy beverages did not affect the viability of L. paracasei, as significant differences (p> 0.05) were observed in these populations between formulations containing prebiotics (PI and PO) and the P formulation with L. paracasei only for all storage periods (Figure 2).…”

Section: Microbiological Analysesmentioning

confidence: 99%

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Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

et al. 2014

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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.

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Efeito do teor de soro, açúcar e de frutooligossacarídeos sobre a população de bactérias lácticas probióticas em bebidas fermentadas

Cited by 29 publications

References 7 publications

Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir

Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir

Influence of heat treatment on physicochemical and rheological characteristics of natural yogurts

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

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