| Texto completo | |
| Autor(es): |
Graca, Juliana S.
;
Furtado, Marianna M.
;
Freire, Luisa
;
Watanabe, Carolina A.
;
Rocha, Ramon S.
;
Sant'Ana, Anderson S.
Número total de Autores: 6
|
| Tipo de documento: | Artigo Científico |
| Fonte: | FOOD MICROBIOLOGY; v. 125, p. 11-pg., 2024-10-16. |
| Resumo | |
The loss of probiotics viability in yogurts and fermented milk is a significant challenge in producing yogurt and fermented milk. Thus, pre-exposure of probiotics to stress conditions can be a viable alternative to increase the probiotic viability. Moreover, the use of fruit pulp and agro-industrial residues in these products has demonstrated promising results in promoting growth and improving the viability of probiotics. Thus, this study aimed to evaluate the effects of pre-exposure to acid, oxidative and osmotic stress on the growth and viability of Lactobacillus acidophilus in yogurts and naturally fermented milk containing buriti ( Mauritia flexuosa Mart.) pulp or orange byproduct. L. acidophilus was individually pre-exposed to acid, oxidative, and osmotic stress and used in the production of yogurts and fermented milk to determine both the acidification profile and growth of the cultures. Furthermore, during cold storage, the post-acidification profiles and viability of microbial cultures added to the yogurts and fermented milk were monitored. Results showed that pre-exposure to stress conditions influenced the growth parameters as the growth rate (mu) and lag phase (lambda) of L. acidophilus and the starter cultures of S. thermophilus and L. delbrueckii subsp. bulgaricus. . Moreover, an increase in the viability of L. acidophilus- pre- exposed to acid stress- was observed on the 21st day of storage of natural yogurts containing orange byproduct compared with non-stressful conditions. This study reports new data on the growth of probiotic cultures pre- exposed to stress conditions in products added of pulps and agro-industrial residues, which have not yet been shown in the literature. (AU) | |
| Processo FAPESP: | 22/14824-4 - Processamento e avaliação de iogurte funcional utilizando extrato de semente de uva obtido de resíduos da indústria vitivinícola encapsulado em leveduras residuais de cervejarias |
| Beneficiário: | Ramon da Silva Rocha |
| Modalidade de apoio: | Bolsas no Brasil - Pós-Doutorado |
| Processo FAPESP: | 16/21041-5 - Fungos e micotoxinas modificadas em uvas e vinhos: modelagem da variabilidade de formação, estabilidade ao longo do processamento e efeitos à saúde |
| Beneficiário: | Luisa Freire Colombo |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado |
| Processo FAPESP: | 16/12001-0 - Probiomics: impactos tecnológicos e a saúde da alteração do metaboloma de microrganismos probióticos submetidos a condições de estresse |
| Beneficiário: | Juliana Silva da Graça |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado Direto |