Probiotic potential of fermented milk containing Lactobacillus rhamnosus and Lactobacillus plantarum isolated from artisanal cheeses from Northern Minas Gerais

Detalhes bibliográficos
Autor(a) principal: Gusmão, Amanda Cristina Mendes
Data de Publicação: 2023
Outros Autores: Neves, Lilian Ferreira, de Matos Junior, Fernando Eustáquio, Cardoso, Tawana Silva, Menegali, Irene, Pereira, Sidney, Costa, Theles de Oliveira, Pinto, Maximiliano Soares
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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spelling 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
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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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