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

Abstract

O uso de Bifidobacterium spp. e/ou Lactobacillus acidophilus em leites fermentados tornou-se popular no final da década de 70, como resultado dos avanços científicos na área de taxonomia e ecologia das bifidobacté-rias. Sua popularidade também aumentou devido a sua característica de baixa capacidade de acidificação durante a estocagem. Muitas patentes surgiram principalmente devido aos desenvolvimentos ocorridos na produção de fermentos e de novos produtos [7].VINDEROLA, BAILO & REINHEIMER [21] afirmaram que a adição de bactérias probióticas ao leite fermentado é prática amplamente adotada pelos laticíni-os. Contudo, fatores como acidez do iogurte, oxigênio dissolvido, interações entre espécies, práticas de inoculação e condições de estocagem podem condicionar a sobrevivência da microbiota probiótica em produtos lác-teos fermentados [20,21]

Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar

“…Higher counts of B. animalis subsp. lactis were found in fermented milks containing higher levels of total solids ( P < 0.05), corroborating the data obtained by Zacarchenco and Massaguer‐Roig (). Additionally, there was no effect ( P > 0.05) of sugar addition alone or in combination with skim milk powder on the counts of B. animalis subsp.…”

Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar

“…Higher counts of B. animalis subsp. lactis were found in fermented milks containing higher levels of total solids ( P < 0.05), corroborating the data obtained by Zacarchenco and Massaguer‐Roig (). Additionally, there was no effect ( P > 0.05) of sugar addition alone or in combination with skim milk powder on the counts of B. animalis subsp.…”

Impact of pineapple waste silage on intake, digestibility and fermentation patterns of West African dwarf sheep

“…The pH values obtained in this study at the beginning of the storage period were similar to those obtained in the formulation of acidophilus milk (pH 4.68) by Zacarchenco and Massaguer-Roig (2004), although the values for acidity were lower than those reported by these authors (77° Dornic).…”

“…Figure 1 shows that the total lactic bacteria count required for fermented milk (7 log CFU/g), according to the Brazilian Legislation (Brasil, 2000), was reached in all six treatments. The acidophilus milk produced by Zacarchenco and Massaguer-Roig (2004) showed an initial L. acidophilus count of 8.869 log CFU / mL, a value which exceeded that in all six treatments of the present study on the first day of storage. On day 21 of storage, the probiotic count in the acidophilus milk was 8.322 log CFU/mL, which exceeded that observed in all six treatments in this study.…”

“…The varied percentages of inoculum and prebiotic used in each of the six treatments could have been the cause of the different values obtained for pH. However, these values were similar (pH 4.68) when compared to those of the acidophilus milk produced in the study of Zacarchenco and Massaguer-Roig (2004).…”

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

“…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). …”

Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar

“…Higher counts of B. animalis subsp. lactis were found in fermented milks containing higher levels of total solids ( P < 0.05), corroborating the data obtained by Zacarchenco and Massaguer‐Roig (). Additionally, there was no effect ( P > 0.05) of sugar addition alone or in combination with skim milk powder on the counts of B. animalis subsp.…”

Impact of pineapple waste silage on intake, digestibility and fermentation patterns of West African dwarf sheep

“…The pH values obtained in this study at the beginning of the storage period were similar to those obtained in the formulation of acidophilus milk (pH 4.68) by Zacarchenco and Massaguer-Roig (2004), although the values for acidity were lower than those reported by these authors (77° Dornic).…”

“…Figure 1 shows that the total lactic bacteria count required for fermented milk (7 log CFU/g), according to the Brazilian Legislation (Brasil, 2000), was reached in all six treatments. The acidophilus milk produced by Zacarchenco and Massaguer-Roig (2004) showed an initial L. acidophilus count of 8.869 log CFU / mL, a value which exceeded that in all six treatments of the present study on the first day of storage. On day 21 of storage, the probiotic count in the acidophilus milk was 8.322 log CFU/mL, which exceeded that observed in all six treatments in this study.…”

“…The varied percentages of inoculum and prebiotic used in each of the six treatments could have been the cause of the different values obtained for pH. However, these values were similar (pH 4.68) when compared to those of the acidophilus milk produced in the study of Zacarchenco and Massaguer-Roig (2004).…”

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

“…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). …”

Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar

“…Higher counts of B. animalis subsp. lactis were found in fermented milks containing higher levels of total solids ( P < 0.05), corroborating the data obtained by Zacarchenco and Massaguer‐Roig (). Additionally, there was no effect ( P > 0.05) of sugar addition alone or in combination with skim milk powder on the counts of B. animalis subsp.…”

Impact of pineapple waste silage on intake, digestibility and fermentation patterns of West African dwarf sheep

“…The pH values obtained in this study at the beginning of the storage period were similar to those obtained in the formulation of acidophilus milk (pH 4.68) by Zacarchenco and Massaguer-Roig (2004), although the values for acidity were lower than those reported by these authors (77° Dornic).…”

“…Figure 1 shows that the total lactic bacteria count required for fermented milk (7 log CFU/g), according to the Brazilian Legislation (Brasil, 2000), was reached in all six treatments. The acidophilus milk produced by Zacarchenco and Massaguer-Roig (2004) showed an initial L. acidophilus count of 8.869 log CFU / mL, a value which exceeded that in all six treatments of the present study on the first day of storage. On day 21 of storage, the probiotic count in the acidophilus milk was 8.322 log CFU/mL, which exceeded that observed in all six treatments in this study.…”

“…The varied percentages of inoculum and prebiotic used in each of the six treatments could have been the cause of the different values obtained for pH. However, these values were similar (pH 4.68) when compared to those of the acidophilus milk produced in the study of Zacarchenco and Massaguer-Roig (2004).…”

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

“…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). …”