Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Ciência animal brasileira (Online) |
Texto Completo: | https://revistas.ufg.br/vet/article/view/e-39554 |
Resumo: | The purpose of this study was to evaluate the behavior of E. coli O157:H7 during lactose hydrolysis and fermentation of traditional and low lactose yogurt. It also aimed to verify E. coli O157:H7 survival after 12 h of storage at 4 °C ±1 °C. Two different types of yogurts were prepared, two with whole milk and two with pre-hydrolyzed whole milk; in both groups one yogurt was inoculated with E. coliO157:H7 and the other one was not inoculated. The survival of E. coli and pH of yogurt were determined during fermentation and after 12-h refrigeration. The results showed that E. coli O157:H7 was able to grow during the fermentation period (from 4.34 log CFU.mL-1 to 6.13 log CFU.mL-1 in traditional yogurt and 4.34 log CFU.mL-1 to 6.16 log CFU.mL-1 in low lactose yogurt). The samples with E. coli O157:H7 showed gas formation and syneresis. Thus, E. coli O157:H7 was able to survive and grow during fermentation of traditional and low lactose yogurts affecting the manufacture technology. Moreover, milk contamination by E. coli before LAB addition reduces the growth of L. bulgaricus and S. thermophilus especially when associated with reduction of lactose contentKeywords: ?-galactosidase; EHEC; fermented milk; lactic acid bacteria; lactose hydrolysis. |
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Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODSSOBREVIVÊNCIA DA Escherichia coli O157:H7 EM IOGURTE NATURAL E COM BAIXO TEOR DE LACTOSE DURANTE A FERMENTAÇÃO E O RESFRIAMENTOFood TechnologyTecnologia de alimentosLeite e derivadosIogurteThe purpose of this study was to evaluate the behavior of E. coli O157:H7 during lactose hydrolysis and fermentation of traditional and low lactose yogurt. It also aimed to verify E. coli O157:H7 survival after 12 h of storage at 4 °C ±1 °C. Two different types of yogurts were prepared, two with whole milk and two with pre-hydrolyzed whole milk; in both groups one yogurt was inoculated with E. coliO157:H7 and the other one was not inoculated. The survival of E. coli and pH of yogurt were determined during fermentation and after 12-h refrigeration. The results showed that E. coli O157:H7 was able to grow during the fermentation period (from 4.34 log CFU.mL-1 to 6.13 log CFU.mL-1 in traditional yogurt and 4.34 log CFU.mL-1 to 6.16 log CFU.mL-1 in low lactose yogurt). The samples with E. coli O157:H7 showed gas formation and syneresis. Thus, E. coli O157:H7 was able to survive and grow during fermentation of traditional and low lactose yogurts affecting the manufacture technology. Moreover, milk contamination by E. coli before LAB addition reduces the growth of L. bulgaricus and S. thermophilus especially when associated with reduction of lactose contentKeywords: ?-galactosidase; EHEC; fermented milk; lactic acid bacteria; lactose hydrolysis.Objetivou-se no presente estudo avaliar o comportamento da E. coli O157:H7 durante o processo de hidrólise da lactose e fermentação de iogurte tradicional e com teor reduzido de lactose. Além disso, objetivou-se verificar a viabilidade da E. coli O157:H7 e a viabilidade das bactérias ácido láticas após 12 h de estocagem a 4 °C ±1 °C. Dois diferentes tipos de iogurte com amostras controle e amostras inoculadas foram preparados, sendo dois com leite integral e dois com leite integral pré-hidrolisado; em ambos os grupos um foi inoculado com E. coli O157:H7 e um não foi inoculado. A sobrevivência da E. coli e o pH dos iogurtes foram determinados durante a fermentação e após 12h de refrigeração. A partir dos resultados observou-se que a E. coli O157:H7 foi capaz de se multiplicar ou manter-se viável durante a fermentação (4,34 UFC.mL-1 para 6,13 UFC.mL-1 no iogurte tradicional e 4,34 UFC.mL-1 para 6,16 log UFC.mL-1em iogurte com lactose reduzida). Nas amostras inoculadas com E. coli O157:H7 houve formação de gás e sinérese. Dessa forma, concluiu-se que a E. coli O157:H7 foi capaz de sobreviver e de se multiplicar durante a fermentação afetando a tecnologia de fabricação. Além disso, a contaminação do leite antes da adição das BAL reduziu o crescimento de L. bulgaricus e S. Thermophilus, especialmente quando associado à redução da lactose.Palavras-chave: ?-galactosidase; bactérias ácido láticas; EHEC; hidrólise da lactose; leite fermentado.Universidade Federal de Goiás2017-07-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionResearchPesquisa Científicaapplication/pdftext/htmlhttps://revistas.ufg.br/vet/article/view/e-3955410.1590/cab18039554Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 18 (2017): Continuous publicationCiência Animal Brasileira / Brazilian Animal Science; v. 18 (2017): Publicação contínua1809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/vet/article/view/e-39554/23524https://revistas.ufg.br/vet/article/view/e-39554/23525Copyright (c) 2017 Ciência Animal Brasileirainfo:eu-repo/semantics/openAccessCutrim, Camila Sampaiode Barros, Raphael FerreiraFranco, Robson MaiaCortez, Marco Antonio Sloboda2023-06-07T18:48:26Zoai:ojs.revistas.ufg.br:article/39554Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2024-05-21T19:56:13.141804Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)true |
dc.title.none.fl_str_mv |
Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS SOBREVIVÊNCIA DA Escherichia coli O157:H7 EM IOGURTE NATURAL E COM BAIXO TEOR DE LACTOSE DURANTE A FERMENTAÇÃO E O RESFRIAMENTO |
title |
Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS |
spellingShingle |
Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS Cutrim, Camila Sampaio Food Technology Tecnologia de alimentos Leite e derivados Iogurte |
title_short |
Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS |
title_full |
Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS |
title_fullStr |
Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS |
title_full_unstemmed |
Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS |
title_sort |
Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS |
author |
Cutrim, Camila Sampaio |
author_facet |
Cutrim, Camila Sampaio de Barros, Raphael Ferreira Franco, Robson Maia Cortez, Marco Antonio Sloboda |
author_role |
author |
author2 |
de Barros, Raphael Ferreira Franco, Robson Maia Cortez, Marco Antonio Sloboda |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Cutrim, Camila Sampaio de Barros, Raphael Ferreira Franco, Robson Maia Cortez, Marco Antonio Sloboda |
dc.subject.por.fl_str_mv |
Food Technology Tecnologia de alimentos Leite e derivados Iogurte |
topic |
Food Technology Tecnologia de alimentos Leite e derivados Iogurte |
description |
The purpose of this study was to evaluate the behavior of E. coli O157:H7 during lactose hydrolysis and fermentation of traditional and low lactose yogurt. It also aimed to verify E. coli O157:H7 survival after 12 h of storage at 4 °C ±1 °C. Two different types of yogurts were prepared, two with whole milk and two with pre-hydrolyzed whole milk; in both groups one yogurt was inoculated with E. coliO157:H7 and the other one was not inoculated. The survival of E. coli and pH of yogurt were determined during fermentation and after 12-h refrigeration. The results showed that E. coli O157:H7 was able to grow during the fermentation period (from 4.34 log CFU.mL-1 to 6.13 log CFU.mL-1 in traditional yogurt and 4.34 log CFU.mL-1 to 6.16 log CFU.mL-1 in low lactose yogurt). The samples with E. coli O157:H7 showed gas formation and syneresis. Thus, E. coli O157:H7 was able to survive and grow during fermentation of traditional and low lactose yogurts affecting the manufacture technology. Moreover, milk contamination by E. coli before LAB addition reduces the growth of L. bulgaricus and S. thermophilus especially when associated with reduction of lactose contentKeywords: ?-galactosidase; EHEC; fermented milk; lactic acid bacteria; lactose hydrolysis. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-07-31 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Research Pesquisa Científica |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revistas.ufg.br/vet/article/view/e-39554 10.1590/cab18039554 |
url |
https://revistas.ufg.br/vet/article/view/e-39554 |
identifier_str_mv |
10.1590/cab18039554 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://revistas.ufg.br/vet/article/view/e-39554/23524 https://revistas.ufg.br/vet/article/view/e-39554/23525 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2017 Ciência Animal Brasileira info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2017 Ciência Animal Brasileira |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 18 (2017): Continuous publication Ciência Animal Brasileira / Brazilian Animal Science; v. 18 (2017): Publicação contínua 1809-6891 1518-2797 reponame:Ciência animal brasileira (Online) instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Ciência animal brasileira (Online) |
collection |
Ciência animal brasileira (Online) |
repository.name.fl_str_mv |
Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
||revistacab@gmail.com |
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1799874789198790656 |