Microbiological and physicochemical characterization of probiotic fermented milk throughout the shelf life under different storage temperatures
Autor(a) principal: | |
---|---|
Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101070 |
Resumo: | Abstract Probiotics can be defined as viable or inviable microbial cell (vegetative/spore or intact/ruptured) that is potentially healthful to the host. Commonly linked to fermented milk, one of the most popular fermented beverage, due to the greater consumer acceptance of dairy products. However, technical aspects such as inappropriate storage conditions and transport facilities can influence the viability of the microorganisms in these products. Therefore, the aim of this study was to evaluate the microbiological and physicochemical quality of probiotic fermented milk sold in the city of Botucatu/SP during its shelf life, and to determine the effect of different storage temperatures (4 °C and 12 °C), comparing results with the standard limits. For this purpose, four brands of probiotic fermented milk (A, B, C, and D) were analyzed counting lactic acid bacteria and evaluating physicochemical parameters (pH, acidity, proteins, lipids, moisture, and ash). As a result, only brand D did not fit the parameters determined by the technical norms of the Brazilian legislation; the variation in storage temperature, did not show significant influence on the results of the tested parameters. |
id |
SBCTA-1_7349b5de82da23193b05836d652f54c6 |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612022000101070 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Microbiological and physicochemical characterization of probiotic fermented milk throughout the shelf life under different storage temperaturesfunctional foodsquality controlfood safetyfermentationAbstract Probiotics can be defined as viable or inviable microbial cell (vegetative/spore or intact/ruptured) that is potentially healthful to the host. Commonly linked to fermented milk, one of the most popular fermented beverage, due to the greater consumer acceptance of dairy products. However, technical aspects such as inappropriate storage conditions and transport facilities can influence the viability of the microorganisms in these products. Therefore, the aim of this study was to evaluate the microbiological and physicochemical quality of probiotic fermented milk sold in the city of Botucatu/SP during its shelf life, and to determine the effect of different storage temperatures (4 °C and 12 °C), comparing results with the standard limits. For this purpose, four brands of probiotic fermented milk (A, B, C, and D) were analyzed counting lactic acid bacteria and evaluating physicochemical parameters (pH, acidity, proteins, lipids, moisture, and ash). As a result, only brand D did not fit the parameters determined by the technical norms of the Brazilian legislation; the variation in storage temperature, did not show significant influence on the results of the tested parameters.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101070Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.102521info:eu-repo/semantics/openAccessLACERDA,SthefanySANTOS,Marcos Cruz doMARTINS,Otávio AugustoPEREIRA,Juliano Gonçalveseng2022-04-12T00:00:00Zoai:scielo:S0101-20612022000101070Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-04-12T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Microbiological and physicochemical characterization of probiotic fermented milk throughout the shelf life under different storage temperatures |
title |
Microbiological and physicochemical characterization of probiotic fermented milk throughout the shelf life under different storage temperatures |
spellingShingle |
Microbiological and physicochemical characterization of probiotic fermented milk throughout the shelf life under different storage temperatures LACERDA,Sthefany functional foods quality control food safety fermentation |
title_short |
Microbiological and physicochemical characterization of probiotic fermented milk throughout the shelf life under different storage temperatures |
title_full |
Microbiological and physicochemical characterization of probiotic fermented milk throughout the shelf life under different storage temperatures |
title_fullStr |
Microbiological and physicochemical characterization of probiotic fermented milk throughout the shelf life under different storage temperatures |
title_full_unstemmed |
Microbiological and physicochemical characterization of probiotic fermented milk throughout the shelf life under different storage temperatures |
title_sort |
Microbiological and physicochemical characterization of probiotic fermented milk throughout the shelf life under different storage temperatures |
author |
LACERDA,Sthefany |
author_facet |
LACERDA,Sthefany SANTOS,Marcos Cruz do MARTINS,Otávio Augusto PEREIRA,Juliano Gonçalves |
author_role |
author |
author2 |
SANTOS,Marcos Cruz do MARTINS,Otávio Augusto PEREIRA,Juliano Gonçalves |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
LACERDA,Sthefany SANTOS,Marcos Cruz do MARTINS,Otávio Augusto PEREIRA,Juliano Gonçalves |
dc.subject.por.fl_str_mv |
functional foods quality control food safety fermentation |
topic |
functional foods quality control food safety fermentation |
description |
Abstract Probiotics can be defined as viable or inviable microbial cell (vegetative/spore or intact/ruptured) that is potentially healthful to the host. Commonly linked to fermented milk, one of the most popular fermented beverage, due to the greater consumer acceptance of dairy products. However, technical aspects such as inappropriate storage conditions and transport facilities can influence the viability of the microorganisms in these products. Therefore, the aim of this study was to evaluate the microbiological and physicochemical quality of probiotic fermented milk sold in the city of Botucatu/SP during its shelf life, and to determine the effect of different storage temperatures (4 °C and 12 °C), comparing results with the standard limits. For this purpose, four brands of probiotic fermented milk (A, B, C, and D) were analyzed counting lactic acid bacteria and evaluating physicochemical parameters (pH, acidity, proteins, lipids, moisture, and ash). As a result, only brand D did not fit the parameters determined by the technical norms of the Brazilian legislation; the variation in storage temperature, did not show significant influence on the results of the tested parameters. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101070 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101070 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.102521 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126334129143808 |