Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage

Detalhes bibliográficos
Autor(a) principal: Torres Filho, Robledo de Almeida
Data de Publicação: 2019
Outros Autores: Coelho, Samira Reis, Lima, Ítalo Abreu, Martins, Maurilio Lopes, Benevenuto Júnior, Augusto Aloísio, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: https://doi.org/10.1016/j.lwt.2018.12.045
http://www.locus.ufv.br/handle/123456789/24162
Resumo: The purpose of this study was to evaluate how the incorporation of the probiotic culture Lactobacillus paracasei and the prebiotic lactulose in dry-fermented sausage affects the technological, microbiological and sensorial characteristics of the products. Four formulations were analyzed: CONT (without prebiotic or probiotic); PREB (with 2% lactulose); PROB (with 108 CFU/g of L. paracasei); and SYMB (with 2% lactulose and 108 CFU/g of L. paracasei). The functional ingredients did not affect (P > 0.05) the water activity, pH, moisture, acidity and lactic acid bacteria counts during ripening process. Lower (P < 0.05) residual nitrite values were observed in sausages added with probiotic (7.20 ± 1.32 mg NO2/kg) than in the other treatments (11.38 ± 3.21 mg NO2/kg). The proximate composition and the sensorial attributes were not affected (P > 0.05) by the treatments. A mean concentration of 2.16 ± 0.39% of lactulose was observed in PREB and SYMB sausages and a count of 7.59 ± 0.37 log CFU/g of L. paracasei was observe in PROB and SYMB sausages. The incorporation of lactulose and L. paracasei into this traditional meat product resulted in a potential probiotic and symbiotic salami, adding additional nutritional benefits for the consumer.
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spelling Torres Filho, Robledo de AlmeidaCoelho, Samira ReisLima, Ítalo AbreuMartins, Maurilio LopesBenevenuto Júnior, Augusto AloísioRamos, Alcinéia de Lemos SouzaRamos, Eduardo Mendes2019-03-27T16:55:40Z2019-03-27T16:55:40Z2019-030023-6438https://doi.org/10.1016/j.lwt.2018.12.045http://www.locus.ufv.br/handle/123456789/24162The purpose of this study was to evaluate how the incorporation of the probiotic culture Lactobacillus paracasei and the prebiotic lactulose in dry-fermented sausage affects the technological, microbiological and sensorial characteristics of the products. Four formulations were analyzed: CONT (without prebiotic or probiotic); PREB (with 2% lactulose); PROB (with 108 CFU/g of L. paracasei); and SYMB (with 2% lactulose and 108 CFU/g of L. paracasei). The functional ingredients did not affect (P > 0.05) the water activity, pH, moisture, acidity and lactic acid bacteria counts during ripening process. Lower (P < 0.05) residual nitrite values were observed in sausages added with probiotic (7.20 ± 1.32 mg NO2/kg) than in the other treatments (11.38 ± 3.21 mg NO2/kg). The proximate composition and the sensorial attributes were not affected (P > 0.05) by the treatments. A mean concentration of 2.16 ± 0.39% of lactulose was observed in PREB and SYMB sausages and a count of 7.59 ± 0.37 log CFU/g of L. paracasei was observe in PROB and SYMB sausages. The incorporation of lactulose and L. paracasei into this traditional meat product resulted in a potential probiotic and symbiotic salami, adding additional nutritional benefits for the consumer.engLWTVolume 102, Pages 254-259, March 2019Elsevier B. V.info:eu-repo/semantics/openAccessSalaminhoPrebioticProbioticSensorial analysisApplication of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausageinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdfTexto completoapplication/pdf771703https://locus.ufv.br//bitstream/123456789/24162/1/artigo.pdfa2eaa26012372797d433b5637cee2942MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/24162/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/241622019-03-27 14:29:24.455oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452019-03-27T17:29:24LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.en.fl_str_mv Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage
title Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage
spellingShingle Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage
Torres Filho, Robledo de Almeida
Salaminho
Prebiotic
Probiotic
Sensorial analysis
title_short Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage
title_full Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage
title_fullStr Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage
title_full_unstemmed Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage
title_sort Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage
author Torres Filho, Robledo de Almeida
author_facet Torres Filho, Robledo de Almeida
Coelho, Samira Reis
Lima, Ítalo Abreu
Martins, Maurilio Lopes
Benevenuto Júnior, Augusto Aloísio
Ramos, Alcinéia de Lemos Souza
Ramos, Eduardo Mendes
author_role author
author2 Coelho, Samira Reis
Lima, Ítalo Abreu
Martins, Maurilio Lopes
Benevenuto Júnior, Augusto Aloísio
Ramos, Alcinéia de Lemos Souza
Ramos, Eduardo Mendes
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Torres Filho, Robledo de Almeida
Coelho, Samira Reis
Lima, Ítalo Abreu
Martins, Maurilio Lopes
Benevenuto Júnior, Augusto Aloísio
Ramos, Alcinéia de Lemos Souza
Ramos, Eduardo Mendes
dc.subject.pt-BR.fl_str_mv Salaminho
Prebiotic
Probiotic
Sensorial analysis
topic Salaminho
Prebiotic
Probiotic
Sensorial analysis
description The purpose of this study was to evaluate how the incorporation of the probiotic culture Lactobacillus paracasei and the prebiotic lactulose in dry-fermented sausage affects the technological, microbiological and sensorial characteristics of the products. Four formulations were analyzed: CONT (without prebiotic or probiotic); PREB (with 2% lactulose); PROB (with 108 CFU/g of L. paracasei); and SYMB (with 2% lactulose and 108 CFU/g of L. paracasei). The functional ingredients did not affect (P > 0.05) the water activity, pH, moisture, acidity and lactic acid bacteria counts during ripening process. Lower (P < 0.05) residual nitrite values were observed in sausages added with probiotic (7.20 ± 1.32 mg NO2/kg) than in the other treatments (11.38 ± 3.21 mg NO2/kg). The proximate composition and the sensorial attributes were not affected (P > 0.05) by the treatments. A mean concentration of 2.16 ± 0.39% of lactulose was observed in PREB and SYMB sausages and a count of 7.59 ± 0.37 log CFU/g of L. paracasei was observe in PROB and SYMB sausages. The incorporation of lactulose and L. paracasei into this traditional meat product resulted in a potential probiotic and symbiotic salami, adding additional nutritional benefits for the consumer.
publishDate 2019
dc.date.accessioned.fl_str_mv 2019-03-27T16:55:40Z
dc.date.available.fl_str_mv 2019-03-27T16:55:40Z
dc.date.issued.fl_str_mv 2019-03
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv https://doi.org/10.1016/j.lwt.2018.12.045
http://www.locus.ufv.br/handle/123456789/24162
dc.identifier.issn.none.fl_str_mv 0023-6438
identifier_str_mv 0023-6438
url https://doi.org/10.1016/j.lwt.2018.12.045
http://www.locus.ufv.br/handle/123456789/24162
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartofseries.pt-BR.fl_str_mv Volume 102, Pages 254-259, March 2019
dc.rights.driver.fl_str_mv Elsevier B. V.
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