Acidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours

Author(s)

Casarotti, Sabrina Neves ^[1] ; Barretto Penna, Ana Lucia ^[1]

Affiliation

^[1] Univ Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil

• Document type: Journal article
• Source: INTERNATIONAL DAIRY JOURNAL; v. 41, p. 1-6, FEB 2015.
• Web of Science Citations: 14

Abstract

The effect of addition of apple, banana and grape flours (1%) on the characteristics of fermented milk by culture ABT-4 was evaluated. Supplementation with fruit flour affected only the acidification rate, and there was no effect on fermentation time. There was a decrease in the pH level and an increase in titratable acidity throughout storage. The level of probiotics was not affected by milk supplementation with fruit flours during 28 days of storage. Decreased probiotic survival during in vitro gastrointestinal simulation was observed in all the treatments. Nonetheless, the supplementation with fruit flours improved Lactobacillus acidophilus tolerance to simulated gastrointestinal conditions, specifically at days 14 and 28 of storage. On the other hand, only banana flour had a protective effect on Bifidobacterium animalis subsp. lactis after 28 days of storage. This is the first report that demonstrated a protective effect of fruit flours on the simulated gastrointestinal resistance of probiotics. (C) 2014 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 09/12808-7 - Effect of dairy starter cultures association on the technological quality of fermented milks
• Grantee: Sabrina Neves Casarotti
• Support Opportunities: Scholarships in Brazil - Doctorate