Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência Rural |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000200368 |
Resumo: | ABSTRACT: The ability to produce antimicrobial factors is considered an important feature of probiotic microorganisms. Bacteriocins, hydrogen peroxide, acetic acid and lactic acid are examples of these substances. The present research aimed to develop probiotic dairy desserts (DD) with Lactobacillus acidophilus and evaluate the viability of this strain, as well as its action on food pathogens. Treatments with and without interactions between L. acidophilus and pathogenic Gram-negative bacteria (Salmonella sp. and Escherichia coli O157:H7) and Gram positive (Bacillus cereus and Staphylococcus aureus) were produced. The products were stored at a temperature of 8°C and analyzed at the times 24, 48, 72 hours, 7 days and 28 days (at 28 days, only T1 was analyzed because the other products were deteriorated). In an analysis of the potential for development of new products, the dairy dessert with L. acidophilus was considered a probiotic product. Assessment of the counts of pathogens in dairy desserts with or without L. acidophilus showed different behaviors of these products in response to pathogens, which could be justified by a possible action of bacteriocins or microbial competition, but there has been no overall reduction or reduction up to a safe level. It is concluded that the probiotic products developed reduced significant food pathogens, but not up to safe levels. Thus, we emphasize the importance of the use of quality tools in the development and monitoring of dairy desserts. |
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Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogensprobioticsdairy dessertLactobacillus acidophilus.ABSTRACT: The ability to produce antimicrobial factors is considered an important feature of probiotic microorganisms. Bacteriocins, hydrogen peroxide, acetic acid and lactic acid are examples of these substances. The present research aimed to develop probiotic dairy desserts (DD) with Lactobacillus acidophilus and evaluate the viability of this strain, as well as its action on food pathogens. Treatments with and without interactions between L. acidophilus and pathogenic Gram-negative bacteria (Salmonella sp. and Escherichia coli O157:H7) and Gram positive (Bacillus cereus and Staphylococcus aureus) were produced. The products were stored at a temperature of 8°C and analyzed at the times 24, 48, 72 hours, 7 days and 28 days (at 28 days, only T1 was analyzed because the other products were deteriorated). In an analysis of the potential for development of new products, the dairy dessert with L. acidophilus was considered a probiotic product. Assessment of the counts of pathogens in dairy desserts with or without L. acidophilus showed different behaviors of these products in response to pathogens, which could be justified by a possible action of bacteriocins or microbial competition, but there has been no overall reduction or reduction up to a safe level. It is concluded that the probiotic products developed reduced significant food pathogens, but not up to safe levels. Thus, we emphasize the importance of the use of quality tools in the development and monitoring of dairy desserts.Universidade Federal de Santa Maria2016-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000200368Ciência Rural v.46 n.2 2016reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20141864info:eu-repo/semantics/openAccessRosa,Luciana Justo BeserraEsper,Luciana Maria RamiresCabral,Julia do Prado Lima GuimarãesFranco,Robson MaiaCortez,Marco Antônio Slobodaeng2016-02-26T00:00:00ZRevista |
dc.title.none.fl_str_mv |
Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens |
title |
Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens |
spellingShingle |
Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens Rosa,Luciana Justo Beserra probiotics dairy dessert Lactobacillus acidophilus. |
title_short |
Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens |
title_full |
Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens |
title_fullStr |
Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens |
title_full_unstemmed |
Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens |
title_sort |
Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens |
author |
Rosa,Luciana Justo Beserra |
author_facet |
Rosa,Luciana Justo Beserra Esper,Luciana Maria Ramires Cabral,Julia do Prado Lima Guimarães Franco,Robson Maia Cortez,Marco Antônio Sloboda |
author_role |
author |
author2 |
Esper,Luciana Maria Ramires Cabral,Julia do Prado Lima Guimarães Franco,Robson Maia Cortez,Marco Antônio Sloboda |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Rosa,Luciana Justo Beserra Esper,Luciana Maria Ramires Cabral,Julia do Prado Lima Guimarães Franco,Robson Maia Cortez,Marco Antônio Sloboda |
dc.subject.por.fl_str_mv |
probiotics dairy dessert Lactobacillus acidophilus. |
topic |
probiotics dairy dessert Lactobacillus acidophilus. |
description |
ABSTRACT: The ability to produce antimicrobial factors is considered an important feature of probiotic microorganisms. Bacteriocins, hydrogen peroxide, acetic acid and lactic acid are examples of these substances. The present research aimed to develop probiotic dairy desserts (DD) with Lactobacillus acidophilus and evaluate the viability of this strain, as well as its action on food pathogens. Treatments with and without interactions between L. acidophilus and pathogenic Gram-negative bacteria (Salmonella sp. and Escherichia coli O157:H7) and Gram positive (Bacillus cereus and Staphylococcus aureus) were produced. The products were stored at a temperature of 8°C and analyzed at the times 24, 48, 72 hours, 7 days and 28 days (at 28 days, only T1 was analyzed because the other products were deteriorated). In an analysis of the potential for development of new products, the dairy dessert with L. acidophilus was considered a probiotic product. Assessment of the counts of pathogens in dairy desserts with or without L. acidophilus showed different behaviors of these products in response to pathogens, which could be justified by a possible action of bacteriocins or microbial competition, but there has been no overall reduction or reduction up to a safe level. It is concluded that the probiotic products developed reduced significant food pathogens, but not up to safe levels. Thus, we emphasize the importance of the use of quality tools in the development and monitoring of dairy desserts. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-02-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000200368 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000200368 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0103-8478cr20141864 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
dc.source.none.fl_str_mv |
Ciência Rural v.46 n.2 2016 reponame:Ciência Rural instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Ciência Rural |
collection |
Ciência Rural |
repository.name.fl_str_mv |
|
repository.mail.fl_str_mv |
|
_version_ |
1749140548916084736 |