Probiotic potential of fermented milk containing Lactobacillus rhamnosus and Lactobacillus plantarum isolated from artisanal cheeses from Northern Minas Gerais
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , , |
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/924 |
Resumo: | The aim of this work was to evaluate the probiotic potential in vitro in fermented milk containing Lactobacillus rhamnosus and Lactobacillus plantarum isolated from artisanal Minas cheese from the North of Minas Gerais. The isolated strains of Lactobacillus rhamnosus and Lactobacillus plantarum were inoculated into milk, which was subjected to fermentation. Physical-chemical and microbiological analyzes were carried out to investigate the effects on the beverage after fermentation. For the analysis of protein and ash it was observed that these variables did not show statistical differences between treatments (single effect) and there was no significant interaction between the factors. Fermented milk made from skimmed milk (Fat content 0.5%) was within the established standards for the count of lactic acid bacteria (108 CFU.g-1). The strains tested showed sensitivity to three of the six antibiotics tested, showing moderate sensitivity to ciprofloxacin, and resistance to gentamicin and streptomycin. The lactic acid bacteria were verified in the final product throughout the evaluated storage period, being able to observe the probiotic potential of the elaborated fermented milk. |
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Probiotic potential of fermented milk containing Lactobacillus rhamnosus and Lactobacillus plantarum isolated from artisanal cheeses from Northern Minas GeraisPotencial probiótico de leite fermentado contendo Lactobacillus rhamnosus e Lactobacillus plantarum isolados de queijos artesanais do norte de Minas Geraischemical analysis; dairy product; functional food; quality.alimento funcional; análise química, produto lácteo; qualidade.The aim of this work was to evaluate the probiotic potential in vitro in fermented milk containing Lactobacillus rhamnosus and Lactobacillus plantarum isolated from artisanal Minas cheese from the North of Minas Gerais. The isolated strains of Lactobacillus rhamnosus and Lactobacillus plantarum were inoculated into milk, which was subjected to fermentation. Physical-chemical and microbiological analyzes were carried out to investigate the effects on the beverage after fermentation. For the analysis of protein and ash it was observed that these variables did not show statistical differences between treatments (single effect) and there was no significant interaction between the factors. Fermented milk made from skimmed milk (Fat content 0.5%) was within the established standards for the count of lactic acid bacteria (108 CFU.g-1). The strains tested showed sensitivity to three of the six antibiotics tested, showing moderate sensitivity to ciprofloxacin, and resistance to gentamicin and streptomycin. The lactic acid bacteria were verified in the final product throughout the evaluated storage period, being able to observe the probiotic potential of the elaborated fermented milk.Objetivou-se avaliar o potencial probiótico in vitro no leite fermentado contendo Lactobacillus rhamnosus e Lactobacillus plantarum isolados do queijo Minas artesanal do Norte de Minas Gerais. As cepas isoladas dos Lactobacillus rhamnosus e Lactobacillus plantarem foram inoculadas ao leite, sendo submetidos ao processo de fermentação. Foram realizadas análises físico-químicas e microbiológicas para investigar os efeitos sobre a bebida após a fermentação. Para as análises de proteína e cinzas, observou-se que estas variáveis não apresentaram diferença estatística entre os tratamentos (efeito simples) e não houve interação significativa entre os fatores. O leite fermentado elaborado a partir de leite desnatado (teor de gordura 0,5%) apresentou-se dentro dos padrões estabelecidos para a contagem de bactérias láticas (108 UFC/g). As cepas testadas apresentaram sensibilidade a três dos seis antibióticos testados, apresentando sensibilidade moderada a ciprofloxacina, e resistência a gentamicina e estreptomicina. As bactérias láticas foram verificadas no produto final durante todo o período de armazenamento avaliado, podendo observar o potencial probiótico do leite fermentado elaborado.ILCTGusmão, Amanda Cristina MendesNeves, Lilian Ferreirade Matos Junior, Fernando EustáquioCardoso, Tawana SilvaMenegali, IrenePereira, SidneyCosta, Theles de OliveiraPinto, Maximiliano Soares2023-05-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/92410.14295/2238-6416.v78i2.924Journal of Candido Tostes Dairy Institute; v. 78, n. 2 (2023); 54-64Revista do Instituto de Laticínios Cândido Tostes; v. 78, n. 2 (2023); 54-642238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/924/603https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/924/482Direitos autorais 2024 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2024-05-07T12:07:54Zoai:oai.rilct.emnuvens.com.br:article/924Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2024-05-07T12:07:54Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Probiotic potential of fermented milk containing Lactobacillus rhamnosus and Lactobacillus plantarum isolated from artisanal cheeses from Northern Minas Gerais Potencial probiótico de leite fermentado contendo Lactobacillus rhamnosus e Lactobacillus plantarum isolados de queijos artesanais do norte de Minas Gerais |
title |
Probiotic potential of fermented milk containing Lactobacillus rhamnosus and Lactobacillus plantarum isolated from artisanal cheeses from Northern Minas Gerais |
spellingShingle |
Probiotic potential of fermented milk containing Lactobacillus rhamnosus and Lactobacillus plantarum isolated from artisanal cheeses from Northern Minas Gerais Gusmão, Amanda Cristina Mendes chemical analysis; dairy product; functional food; quality. alimento funcional; análise química, produto lácteo; qualidade. |
title_short |
Probiotic potential of fermented milk containing Lactobacillus rhamnosus and Lactobacillus plantarum isolated from artisanal cheeses from Northern Minas Gerais |
title_full |
Probiotic potential of fermented milk containing Lactobacillus rhamnosus and Lactobacillus plantarum isolated from artisanal cheeses from Northern Minas Gerais |
title_fullStr |
Probiotic potential of fermented milk containing Lactobacillus rhamnosus and Lactobacillus plantarum isolated from artisanal cheeses from Northern Minas Gerais |
title_full_unstemmed |
Probiotic potential of fermented milk containing Lactobacillus rhamnosus and Lactobacillus plantarum isolated from artisanal cheeses from Northern Minas Gerais |
title_sort |
Probiotic potential of fermented milk containing Lactobacillus rhamnosus and Lactobacillus plantarum isolated from artisanal cheeses from Northern Minas Gerais |
author |
Gusmão, Amanda Cristina Mendes |
author_facet |
Gusmão, Amanda Cristina Mendes Neves, Lilian Ferreira de Matos Junior, Fernando Eustáquio Cardoso, Tawana Silva Menegali, Irene Pereira, Sidney Costa, Theles de Oliveira Pinto, Maximiliano Soares |
author_role |
author |
author2 |
Neves, Lilian Ferreira de Matos Junior, Fernando Eustáquio Cardoso, Tawana Silva Menegali, Irene Pereira, Sidney Costa, Theles de Oliveira Pinto, Maximiliano Soares |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Gusmão, Amanda Cristina Mendes Neves, Lilian Ferreira de Matos Junior, Fernando Eustáquio Cardoso, Tawana Silva Menegali, Irene Pereira, Sidney Costa, Theles de Oliveira Pinto, Maximiliano Soares |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
chemical analysis; dairy product; functional food; quality. alimento funcional; análise química, produto lácteo; qualidade. |
topic |
chemical analysis; dairy product; functional food; quality. alimento funcional; análise química, produto lácteo; qualidade. |
description |
The aim of this work was to evaluate the probiotic potential in vitro in fermented milk containing Lactobacillus rhamnosus and Lactobacillus plantarum isolated from artisanal Minas cheese from the North of Minas Gerais. The isolated strains of Lactobacillus rhamnosus and Lactobacillus plantarum were inoculated into milk, which was subjected to fermentation. Physical-chemical and microbiological analyzes were carried out to investigate the effects on the beverage after fermentation. For the analysis of protein and ash it was observed that these variables did not show statistical differences between treatments (single effect) and there was no significant interaction between the factors. Fermented milk made from skimmed milk (Fat content 0.5%) was within the established standards for the count of lactic acid bacteria (108 CFU.g-1). The strains tested showed sensitivity to three of the six antibiotics tested, showing moderate sensitivity to ciprofloxacin, and resistance to gentamicin and streptomycin. The lactic acid bacteria were verified in the final product throughout the evaluated storage period, being able to observe the probiotic potential of the elaborated fermented milk. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-05-07 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/924 10.14295/2238-6416.v78i2.924 |
url |
https://www.revistadoilct.com.br/rilct/article/view/924 |
identifier_str_mv |
10.14295/2238-6416.v78i2.924 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/924/603 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/924/482 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2024 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2024 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 78, n. 2 (2023); 54-64 Revista do Instituto de Laticínios Cândido Tostes; v. 78, n. 2 (2023); 54-64 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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1809738127757017088 |