Production of functional Quark cheese containing exopolysaccharides

• Autor(a) principal: Yuhara, Tatia Tie
• Data de Publicação: 2014
• Outros Autores: Matsubara, Suzana Tiemi, Sifuentes dos Santos, Joice, Garcia, Sandra
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/340
• topic: Quark; Lactobacillus; acacia gum; frutans; Leites fermentados, culturas lácteas; Quark; lactobacilos; goma acácia; frutanos

Food that contain probiotic bacteria and prebiotics are included in the functional food category that has gain interest due to the beneficial effect on health. The aim of this work was the formulation of a symbiotic and functional product, with high viability of probiotic lactic acid bacteria which are exopolyssacharides (EPS) producers. It was promoted the whey and reconstituted skim milk powder fermentation for 24 h at 37 ºC in two formulations: “F1” containing acacia gum as prebiotic and inoculated with probiotic bacteria Lactobacillus casei LC1, and “F2” containing inuline as prebiotic and fermented with L. acidophilus LA5. After fermentation, EPS determination was conducted, and values of 103.5 mg/100g (F1) and 109.2 mg/100g (F2) were obtained. It was verified that the products presented microbiological, physical and chemical stability and after 21 days of storage F1presented probiotic bacteria counts of 2.5x109 CFU/g, pH 3.98 and total solids (TS) of 32%; F2 presented probiotic bacteria counts of 6.0x108 CFU/g, pH 4.16 and TS of 31.5%. Coliforms and S. aureus were absent in the two formulations. It was concluded that the functional Quark cheese presented high counts of probiotic bacteria and EPS occurrence, levels which are important to the action as functional foods and survival in the gastrointestinal tract.