Development and characterization of Cottage-like Cheese additioned of Lactobacillus delbrueckii UFV H2b20 and inulin / Desenvolvimento e caracterização de queijo tipo Cottage adicionado de Lactobacillus delbrueckii UFV H2b20 e de inulina

AUTOR(ES)
FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

13/02/2007

RESUMO

Probiotics are microorganisms which promote beneficial effects on the health of their host when ingested with food in adequate quantities. Prebiotics, on the other hand, are indigestible ingredients which selectively stimulate the growth or the metabolic activity of beneficial bacteria in the colon. A product is called symbiotic when it contains probiotic cells and prebiotic substances. The objectives of this work were: I) to develop cottagelike symbiotic cheese with the addition of Lactobacillus delbrueckii UFVH2b20 and inulin (BENEO Raftiline GR); II) to follow the viability of the probiotic microorganism Lactobacillus delbrueckii UFVH2b20 cultivated in whey for the duration of the shelf life of cottage-like cheese, stored at 5C; III) to evaluate the survival of Lactobacillus delbrueckii UFVH2b20 strain present in cottage-like cheese when exposed to typical digestive gastric tract conditions; IV) to compare the physical-chemical and the microbiological characteristics of the cottage-like symbiotic cheese and the control cottagelike cheese.; V) to evaluate the sensory effects resulting from the addition of the probiotic culture and prebiotic substance to cottage-like cheese. Throughout the shelf life period, the cheese, which was stored at 5C, maintained a microorganisms count above the level recommended for food considered to be probiotic: 108 CUF.g-1. The inulin content of the cheese amounted to 4.9%, a quantity also considered as sufficient for beneficial effects on an individual. High resistance of the microorganism to low pH and high concentrations of bile salts were observed, suggesting that the Lactobacillus delbrueckii UFVH2b20 strain would survive under normal digestive gastric tract conditions when added to cottage-like symbiotic cheese. The addition of probiotic cells of Lactobacillus delbrueckii UFVH2b20 caused neither sensory nor physical-chemical alterations to the cottage-like symbiotic cheese after 15 days of storage at 5C. The complementary addition of inulin also had no significant effect on sensory analysis when compared to the control sample throughout storage time.

ASSUNTO(S)

ciencia de alimentos polissulfona acetato de celulose modificação de membranas biofouling Água polysulfone cellulose acetate modification membranes biofouling water

ACESSO AO ARTIGO

Documentos Relacionados