PRODUCTION OF COTTAGE-LIKE SYMBIOTIC CHEESE AND STUDY OF PROBIOTIC CELLS SURVIVAL WHEN EXPOSED TO DIFFERENT STRESS LEVELS
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Pesquisa Agropecuária Tropical (Online) |
Texto Completo: | https://revistas.ufg.br/pat/article/view/4285 |
Resumo: | Probiotics are microorganisms which promote beneficial effects on the health of their host, when ingested with food in adequate amounts. Prebiotics, on the other hand, are no digestible ingredients, which selectively stimulate the growth or metabolic activity of beneficial bacteria in the colon. A product is called symbiotic when it contains probiotic cells and prebiotic substances. The objectives of this work were: 1) to develop cottage-like symbiotic cheese with the addition of Lactobacillus delbrueckii UFVH2b20 and inulin (BENEO Raftiline GR); 2) to follow the viability of the probiotic microorganism Lactobacillus delbrueckii UFVH2b20, during the shelf life of cottage-like cheese, stored at 5°C; 3) to evaluate the survival of Lactobacillus delbrueckii UFVH2b20 strain present in cottage-like cheese, when exposed to typical gastrointestinal tract conditions. Throughout the shelf life period, the cheese, which was stored at 5°C, maintained a microorganism count above the level recommended for food considered to be probiotic: 108 CUF.g-1. The inulin content of the cheese amounted to 5.0%, amount also considered as sufficient for beneficial effects on individuals. High resistance of the microorganism to low pH and high concentrations of bile salts were observed, suggesting that the Lactobacillus delbrueckii UFVH2b20 strain would survive under normal digestive gastric tract conditions, when added to cottage-like symbiotic cheese. KEYWORDS: Cheese; probiotics; Lactobacillus; inulin; gastrointestinal tract. |
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PRODUCTION OF COTTAGE-LIKE SYMBIOTIC CHEESE AND STUDY OF PROBIOTIC CELLS SURVIVAL WHEN EXPOSED TO DIFFERENT STRESS LEVELSPRODUÇÃO DE QUEIJO TIPO COTTAGE SIMBIÓTICO E ESTUDO DE SOBREVIVÊNCIA DAS CÉLULAS PROBIÓTICAS QUANDO EXPOSTAS A DIFERENTES ESTRESSESCheeseprobioticsLactobacillusinulingastrointestinal tractQueijoprobióticosLactobacillusinulinatrato gastrointestinal Probiotics are microorganisms which promote beneficial effects on the health of their host, when ingested with food in adequate amounts. Prebiotics, on the other hand, are no digestible ingredients, which selectively stimulate the growth or metabolic activity of beneficial bacteria in the colon. A product is called symbiotic when it contains probiotic cells and prebiotic substances. The objectives of this work were: 1) to develop cottage-like symbiotic cheese with the addition of Lactobacillus delbrueckii UFVH2b20 and inulin (BENEO Raftiline GR); 2) to follow the viability of the probiotic microorganism Lactobacillus delbrueckii UFVH2b20, during the shelf life of cottage-like cheese, stored at 5°C; 3) to evaluate the survival of Lactobacillus delbrueckii UFVH2b20 strain present in cottage-like cheese, when exposed to typical gastrointestinal tract conditions. Throughout the shelf life period, the cheese, which was stored at 5°C, maintained a microorganism count above the level recommended for food considered to be probiotic: 108 CUF.g-1. The inulin content of the cheese amounted to 5.0%, amount also considered as sufficient for beneficial effects on individuals. High resistance of the microorganism to low pH and high concentrations of bile salts were observed, suggesting that the Lactobacillus delbrueckii UFVH2b20 strain would survive under normal digestive gastric tract conditions, when added to cottage-like symbiotic cheese. KEYWORDS: Cheese; probiotics; Lactobacillus; inulin; gastrointestinal tract. Probióticos são micro-organismos que, quando ingeridos no alimento, em quantidades adequadas, promovem efeitos benéficos à saúde do hospedeiro. Prebióticos são ingredientes não digeríveis, que atuam estimulando, seletivamente, o crescimento ou atividade metabólica de bactérias benéficas, no cólon. Simbiótico é um produto alimentício, que contém células probióticas e substâncias prebióticas. Este trabalho teve como objetivos: 1) desenvolver um queijo tipo Cottage simbiótico, adicionado de Lactobacillus delbrueckii UFV H2b20 e de inulina (BENEO Raftiline GR); 2) acompanhar a viabilidade do micro-organismo probiótico Lactobacillus delbrueckii UFV, ao longo da vida de prateleira do queijo tipo Cottage, estocado a 5ºC; 3) avaliar a sobrevivência da estirpe Lactobacillus delbrueckii UFV H2b20, presente no queijo tipo Cottage, exposta a condições típicas, encontradas no trato gastrointestinal. Após análise dos resultados, observou-se que, durante toda a vida de prateleira do queijo estocado a 5ºC, o número de células viáveis manteve contagem sempre acima do nível recomendado para que o produto seja considerado probiótico: 108 UFC.g-1. O teor de inulina determinada no queijo foi de 5,0% (p/p), quantidade também suficiente para exercer efeitos benéficos no indivíduo. Observou-se que o micro-organismo apresentou boa resistência a baixos valores de pH e a concentrações elevadas de sais biliares. A estirpe L. delbrueckii UFVH2b20 sobreviveria às condições normais do trato gastrointestinal, quando adicionada em queijo tipo Cottage simbiótico. PALAVRAS-CHAVE: Queijo; probióticos; Lactobacillus; inulina; trato gastrointestinal.Escola de Agronomia - Universidade Federal de Goiás2009-05-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado por paresapplication/pdfhttps://revistas.ufg.br/pat/article/view/4285Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics]; v. 39, n. 2, Apr./Jun. 2009; 111-118Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 39, n. 2, abr./jun. 2009; 111-118Pesquisa Agropecuária Tropical; v. 39, n. 2, abr./jun. 2009; 111-1181983-4063reponame:Pesquisa Agropecuária Tropical (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/pat/article/view/4285/4763Araújo, Emiliane Andradede Carvalho, Antônio FernandesLeandro, Eliana dos Santosde Moraes, Célia AlencarFurtado, Mauro Mansurinfo:eu-repo/semantics/openAccess2009-06-24T21:50:46Zoai:ojs.revistas.ufg.br:article/4285Revistahttps://revistas.ufg.br/patPUBhttps://revistas.ufg.br/pat/oaiaseleguini.pat@gmail.com||mgoes@agro.ufg.br1983-40631517-6398opendoar:2024-05-21T19:55:38.811205Pesquisa Agropecuária Tropical (Online) - Universidade Federal de Goiás (UFG)true |
dc.title.none.fl_str_mv |
PRODUCTION OF COTTAGE-LIKE SYMBIOTIC CHEESE AND STUDY OF PROBIOTIC CELLS SURVIVAL WHEN EXPOSED TO DIFFERENT STRESS LEVELS PRODUÇÃO DE QUEIJO TIPO COTTAGE SIMBIÓTICO E ESTUDO DE SOBREVIVÊNCIA DAS CÉLULAS PROBIÓTICAS QUANDO EXPOSTAS A DIFERENTES ESTRESSES |
title |
PRODUCTION OF COTTAGE-LIKE SYMBIOTIC CHEESE AND STUDY OF PROBIOTIC CELLS SURVIVAL WHEN EXPOSED TO DIFFERENT STRESS LEVELS |
spellingShingle |
PRODUCTION OF COTTAGE-LIKE SYMBIOTIC CHEESE AND STUDY OF PROBIOTIC CELLS SURVIVAL WHEN EXPOSED TO DIFFERENT STRESS LEVELS Araújo, Emiliane Andrade Cheese probiotics Lactobacillus inulin gastrointestinal tract Queijo probióticos Lactobacillus inulina trato gastrointestinal |
title_short |
PRODUCTION OF COTTAGE-LIKE SYMBIOTIC CHEESE AND STUDY OF PROBIOTIC CELLS SURVIVAL WHEN EXPOSED TO DIFFERENT STRESS LEVELS |
title_full |
PRODUCTION OF COTTAGE-LIKE SYMBIOTIC CHEESE AND STUDY OF PROBIOTIC CELLS SURVIVAL WHEN EXPOSED TO DIFFERENT STRESS LEVELS |
title_fullStr |
PRODUCTION OF COTTAGE-LIKE SYMBIOTIC CHEESE AND STUDY OF PROBIOTIC CELLS SURVIVAL WHEN EXPOSED TO DIFFERENT STRESS LEVELS |
title_full_unstemmed |
PRODUCTION OF COTTAGE-LIKE SYMBIOTIC CHEESE AND STUDY OF PROBIOTIC CELLS SURVIVAL WHEN EXPOSED TO DIFFERENT STRESS LEVELS |
title_sort |
PRODUCTION OF COTTAGE-LIKE SYMBIOTIC CHEESE AND STUDY OF PROBIOTIC CELLS SURVIVAL WHEN EXPOSED TO DIFFERENT STRESS LEVELS |
author |
Araújo, Emiliane Andrade |
author_facet |
Araújo, Emiliane Andrade de Carvalho, Antônio Fernandes Leandro, Eliana dos Santos de Moraes, Célia Alencar Furtado, Mauro Mansur |
author_role |
author |
author2 |
de Carvalho, Antônio Fernandes Leandro, Eliana dos Santos de Moraes, Célia Alencar Furtado, Mauro Mansur |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Araújo, Emiliane Andrade de Carvalho, Antônio Fernandes Leandro, Eliana dos Santos de Moraes, Célia Alencar Furtado, Mauro Mansur |
dc.subject.por.fl_str_mv |
Cheese probiotics Lactobacillus inulin gastrointestinal tract Queijo probióticos Lactobacillus inulina trato gastrointestinal |
topic |
Cheese probiotics Lactobacillus inulin gastrointestinal tract Queijo probióticos Lactobacillus inulina trato gastrointestinal |
description |
Probiotics are microorganisms which promote beneficial effects on the health of their host, when ingested with food in adequate amounts. Prebiotics, on the other hand, are no digestible ingredients, which selectively stimulate the growth or metabolic activity of beneficial bacteria in the colon. A product is called symbiotic when it contains probiotic cells and prebiotic substances. The objectives of this work were: 1) to develop cottage-like symbiotic cheese with the addition of Lactobacillus delbrueckii UFVH2b20 and inulin (BENEO Raftiline GR); 2) to follow the viability of the probiotic microorganism Lactobacillus delbrueckii UFVH2b20, during the shelf life of cottage-like cheese, stored at 5°C; 3) to evaluate the survival of Lactobacillus delbrueckii UFVH2b20 strain present in cottage-like cheese, when exposed to typical gastrointestinal tract conditions. Throughout the shelf life period, the cheese, which was stored at 5°C, maintained a microorganism count above the level recommended for food considered to be probiotic: 108 CUF.g-1. The inulin content of the cheese amounted to 5.0%, amount also considered as sufficient for beneficial effects on individuals. High resistance of the microorganism to low pH and high concentrations of bile salts were observed, suggesting that the Lactobacillus delbrueckii UFVH2b20 strain would survive under normal digestive gastric tract conditions, when added to cottage-like symbiotic cheese. KEYWORDS: Cheese; probiotics; Lactobacillus; inulin; gastrointestinal tract. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-05-28 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Avaliado por pares |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revistas.ufg.br/pat/article/view/4285 |
url |
https://revistas.ufg.br/pat/article/view/4285 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://revistas.ufg.br/pat/article/view/4285/4763 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Escola de Agronomia - Universidade Federal de Goiás |
publisher.none.fl_str_mv |
Escola de Agronomia - Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics]; v. 39, n. 2, Apr./Jun. 2009; 111-118 Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 39, n. 2, abr./jun. 2009; 111-118 Pesquisa Agropecuária Tropical; v. 39, n. 2, abr./jun. 2009; 111-118 1983-4063 reponame:Pesquisa Agropecuária Tropical (Online) instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Pesquisa Agropecuária Tropical (Online) |
collection |
Pesquisa Agropecuária Tropical (Online) |
repository.name.fl_str_mv |
Pesquisa Agropecuária Tropical (Online) - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
aseleguini.pat@gmail.com||mgoes@agro.ufg.br |
_version_ |
1799874816573964288 |