Development of probiotic yoghurt with juçara pulp and the survival under in vitro simulated gastrointestinal conditions of Lactobacillus acidophilus La-5

• Grant number: 12/24618-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): July 01, 2013
• Effective date (End): June 30, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Elaine Cristina Pereira de Martinis
• Grantee: Marina Vilar Geraldi
• Host Institution: Faculdade de Ciências Farmacêuticas de Ribeirão Preto (FCFRP). Universidade de São Paulo (USP). Ribeirão Preto , SP, Brazil

Abstract

Functional foods are those supplemented with nutrients or substances that provide health benefits. Among the functional foods are prebiotics and probiotics. Yogurt is considered a healthy food, it can also be a functional food if added probiotic micro-organisms and/or prebiotic compounds. This study aims to prepare yogurt added pulp juçara and commercial probiotic strain Lactobacillus acidophilus La-5 to evaluate the viability during storage and in vitro resistance to simulated gastric and enteric conditions. Will be produced three treatments of yogurt, fermented yogurt, yogurt fermented with probiotic culture (control), and yogurt fermented with probiotic culture added pulp juçara. The different treatments will be evaluated the resistance of probiotic storage and in parallel, investigated the resistance to gastric and enteric conditions in vitro, with the objective of evaluating the influence of the addition of pulp juçara on this resistance. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

GERALDI, MARINA V.; TULINI, FABRICIO L.; SOUZA, VANESSA M.; DE MARTINIS, ELAINE C. P.. Development of Yoghurt with Jucara Pulp (Euterpe edulis M.) and the Probiotic Lactobacillus acidophilus La5. PROBIOTICS AND ANTIMICROBIAL PROTEINS, v. 10, n. 1, p. 71-76, MAR 2018. (12/24618-0, 14/14540-0)