Microbiological and physicochemical characterization of probiotic fermented milk throughout the shelf life under different storage temperatures
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/fst.102521 http://hdl.handle.net/11449/240846 |
Resumo: | 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. |
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Microbiological and physicochemical characterization of probiotic fermented milk throughout the shelf life under different storage temperaturesfermentationfood safetyfunctional foodsquality controlProbiotics 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.Departamento de Produção Animal e Medicina Veterinária Preventiva Faculdade de Medicina Veterinária e Zootecnia Universidade Estadual Paulista “Júlio de Mesquita Filho” – Unesp, SPDepartamento de Produção Animal e Medicina Veterinária Preventiva Faculdade de Medicina Veterinária e Zootecnia Universidade Estadual Paulista “Júlio de Mesquita Filho” – Unesp, SPUniversidade Estadual Paulista (UNESP)Lacerda, Sthefany [UNESP]Santos, Marcos Cruz do [UNESP]Martins, Otávio Augusto [UNESP]Pereira, Juliano Gonçalves [UNESP]2023-03-01T20:35:23Z2023-03-01T20:35:23Z2022-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1590/fst.102521Food Science and Technology (Brazil), v. 42.1678-457X0101-2061http://hdl.handle.net/11449/24084610.1590/fst.1025212-s2.0-85128362997Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Technology (Brazil)info:eu-repo/semantics/openAccess2023-03-01T20:35:23Zoai:repositorio.unesp.br:11449/240846Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-03-01T20:35:23Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)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 [UNESP] fermentation food safety functional foods quality control |
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 [UNESP] |
author_facet |
Lacerda, Sthefany [UNESP] Santos, Marcos Cruz do [UNESP] Martins, Otávio Augusto [UNESP] Pereira, Juliano Gonçalves [UNESP] |
author_role |
author |
author2 |
Santos, Marcos Cruz do [UNESP] Martins, Otávio Augusto [UNESP] Pereira, Juliano Gonçalves [UNESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
Lacerda, Sthefany [UNESP] Santos, Marcos Cruz do [UNESP] Martins, Otávio Augusto [UNESP] Pereira, Juliano Gonçalves [UNESP] |
dc.subject.por.fl_str_mv |
fermentation food safety functional foods quality control |
topic |
fermentation food safety functional foods quality control |
description |
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 2023-03-01T20:35:23Z 2023-03-01T20:35:23Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/fst.102521 Food Science and Technology (Brazil), v. 42. 1678-457X 0101-2061 http://hdl.handle.net/11449/240846 10.1590/fst.102521 2-s2.0-85128362997 |
url |
http://dx.doi.org/10.1590/fst.102521 http://hdl.handle.net/11449/240846 |
identifier_str_mv |
Food Science and Technology (Brazil), v. 42. 1678-457X 0101-2061 10.1590/fst.102521 2-s2.0-85128362997 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Science and Technology (Brazil) |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799965390987591680 |