Probiotic bacteria counting in strawberry-flavored fermented milk beverage
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/3696 |
Resumo: | The aim of the study was to count lactic bacteria in strawberry-flavored fermented milk beverages, in portions of 90 grams, marketed in supermarkets in Vitória da Conquista – Bahia, Brazil. Four units of samples were collected from each of the four marks chosen, arbitrarily, in 2 lots, with a total of 32 samples. The methodology adopted was that described by the American Public Health Association (APHA), which involves the following steps: serial dilution of the sample, plating of dilutions by pour plate technique with growth medium overlayer, incubation and plate counting of colonies. Of the samples evaluated, only the sample A1 fit the standard of Normative Nº 46 of October 23, 2007, with viable population bacteria of 106 CFU/g. It is believed that this result may be due to high storage temperatures in addition to the inclusion of fruit pulps that can also influence the reduction of the number of lactic bacteria, an evidenced fact in yogurts. It is up to the establishments and the Municipal Sanitary Surveillance to carry out the inspection so that such products have their functional properties ensured. |
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Probiotic bacteria counting in strawberry-flavored fermented milk beverageConteo de bacterias probióticas en sabor de fresa de leche fermentadaContagem de bactérias probióticas em bebida láctea fermentada sabor morangoBebida de lecheFrutaSalud.Bebida lácteaFrutaSaúde.Milk beverageFruitHealth.The aim of the study was to count lactic bacteria in strawberry-flavored fermented milk beverages, in portions of 90 grams, marketed in supermarkets in Vitória da Conquista – Bahia, Brazil. Four units of samples were collected from each of the four marks chosen, arbitrarily, in 2 lots, with a total of 32 samples. The methodology adopted was that described by the American Public Health Association (APHA), which involves the following steps: serial dilution of the sample, plating of dilutions by pour plate technique with growth medium overlayer, incubation and plate counting of colonies. Of the samples evaluated, only the sample A1 fit the standard of Normative Nº 46 of October 23, 2007, with viable population bacteria of 106 CFU/g. It is believed that this result may be due to high storage temperatures in addition to the inclusion of fruit pulps that can also influence the reduction of the number of lactic bacteria, an evidenced fact in yogurts. It is up to the establishments and the Municipal Sanitary Surveillance to carry out the inspection so that such products have their functional properties ensured.El objetivo del estudio fue contar las bacterias del ácido láctico en las bebidas de leche fermentada con sabor a fresa, en porciones de 90 gramos, que se venden en supermercados en Vitória da Conquista - Bahía. Se recolectaron cuatro unidades de muestras de cada una de las cuatro marcas elegidas, arbitrariamente, en 2 lotes, totalizando 32 muestras. La metodología adoptada fue la descrita por la American Public Health Association (APHA), que implica los siguientes pasos: dilución en serie de la muestra, enchapado de las diluciones mediante la técnica de placa de vertido con recubrimiento, incubación y recuento de colonias en placa. De las muestras evaluadas, solo la Muestra A1 cumplieron con el estándar de la Normativa Nº 46 del 23 de octubre de 2007, con bacterias viables de 106 UFC / g. Se cree que este resultado puede deberse a las altas temperaturas de almacenamiento, además de la adición de pulpas de fruta que también pueden influir en la reducción del número de bacterias lácticas, un hecho evidenciado en el yogur. Depende de los establecimientos y de la Vigilancia Municipal de Salud llevar a cabo la inspección para que dichos productos tengan aseguradas sus propiedades funcionales.O objetivo do estudo foi realizar contagem de bactérias lácticas em bebidas lácteas fermentadas de sabor morango, em porções de 90 gramas, comercializados em supermercados de Vitória da Conquista – Bahia. Foram coletadas quatro unidades de amostras de cada uma das quatro marcas escolhidas, de forma arbitrária, em 2 lotes, totalizando 32 amostras. A metodologia adotada foi a descrita pela American Public Health Association (APHA), que envolve as seguintes etapas: diluição seriada da amostra, plaqueamento das diluições pela técnica de pour plate com sobrecamada, incubação e contagem de colônias em placa. Das amostras avaliadas, apenas a Amostras A1 se enquadrou no padrão da Normativa Nº 46 de 23 de outubro de 2007, com bactérias viáveis de 106 UFC/g. Acredita-se que tal resultado possa ser em decorrência de altas temperaturas de armazenamento além da adição de polpas de frutas que também pode influenciar na redução do número de bactérias láticas, fato evidenciado em iogurtes. Cabe aos estabelecimentos e à Vigilância Sanitária Municipal realizar a fiscalização para que tais produtos tenham suas propriedades funcionais asseguradas.Research, Society and Development2020-04-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/369610.33448/rsd-v9i7.3696Research, Society and Development; Vol. 9 No. 7; e74973696Research, Society and Development; Vol. 9 Núm. 7; e74973696Research, Society and Development; v. 9 n. 7; e749736962525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/3696/2875Copyright (c) 2020 Laíse Ferreira Lacerda Furtado, Ianca Amaral Teixeira Gonçalves, Clara Mariana Gonçalves Lima, Jorge Pamplona Pagnossa, Roseane Mendonça de Figueiredo, Renata Ferreira Santana, Ueslei Bruno Cardoso Medeiros, Ada Azevedo Barbosa, Marcelo Silva Britoinfo:eu-repo/semantics/openAccessFurtado, Laíse Ferreira LacerdaGonçalves, Ianca Amaral TeixeiraLima, Clara Mariana GonçalvesPagnossa, Jorge PamplonaFigueiredo, Roseane Mendonça deMedeiros, Ueslei Bruno CardosoBarbosa, Ada AzevedoBrito, Marcelo SilvaSantana, Renata Ferreira2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/3696Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:48.685166Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Probiotic bacteria counting in strawberry-flavored fermented milk beverage Conteo de bacterias probióticas en sabor de fresa de leche fermentada Contagem de bactérias probióticas em bebida láctea fermentada sabor morango |
| title |
Probiotic bacteria counting in strawberry-flavored fermented milk beverage |
| spellingShingle |
Probiotic bacteria counting in strawberry-flavored fermented milk beverage Furtado, Laíse Ferreira Lacerda Bebida de leche Fruta Salud. Bebida láctea Fruta Saúde. Milk beverage Fruit Health. |
| title_short |
Probiotic bacteria counting in strawberry-flavored fermented milk beverage |
| title_full |
Probiotic bacteria counting in strawberry-flavored fermented milk beverage |
| title_fullStr |
Probiotic bacteria counting in strawberry-flavored fermented milk beverage |
| title_full_unstemmed |
Probiotic bacteria counting in strawberry-flavored fermented milk beverage |
| title_sort |
Probiotic bacteria counting in strawberry-flavored fermented milk beverage |
| author |
Furtado, Laíse Ferreira Lacerda |
| author_facet |
Furtado, Laíse Ferreira Lacerda Gonçalves, Ianca Amaral Teixeira Lima, Clara Mariana Gonçalves Pagnossa, Jorge Pamplona Figueiredo, Roseane Mendonça de Medeiros, Ueslei Bruno Cardoso Barbosa, Ada Azevedo Brito, Marcelo Silva Santana, Renata Ferreira |
| author_role |
author |
| author2 |
Gonçalves, Ianca Amaral Teixeira Lima, Clara Mariana Gonçalves Pagnossa, Jorge Pamplona Figueiredo, Roseane Mendonça de Medeiros, Ueslei Bruno Cardoso Barbosa, Ada Azevedo Brito, Marcelo Silva Santana, Renata Ferreira |
| author2_role |
author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Furtado, Laíse Ferreira Lacerda Gonçalves, Ianca Amaral Teixeira Lima, Clara Mariana Gonçalves Pagnossa, Jorge Pamplona Figueiredo, Roseane Mendonça de Medeiros, Ueslei Bruno Cardoso Barbosa, Ada Azevedo Brito, Marcelo Silva Santana, Renata Ferreira |
| dc.subject.por.fl_str_mv |
Bebida de leche Fruta Salud. Bebida láctea Fruta Saúde. Milk beverage Fruit Health. |
| topic |
Bebida de leche Fruta Salud. Bebida láctea Fruta Saúde. Milk beverage Fruit Health. |
| description |
The aim of the study was to count lactic bacteria in strawberry-flavored fermented milk beverages, in portions of 90 grams, marketed in supermarkets in Vitória da Conquista – Bahia, Brazil. Four units of samples were collected from each of the four marks chosen, arbitrarily, in 2 lots, with a total of 32 samples. The methodology adopted was that described by the American Public Health Association (APHA), which involves the following steps: serial dilution of the sample, plating of dilutions by pour plate technique with growth medium overlayer, incubation and plate counting of colonies. Of the samples evaluated, only the sample A1 fit the standard of Normative Nº 46 of October 23, 2007, with viable population bacteria of 106 CFU/g. It is believed that this result may be due to high storage temperatures in addition to the inclusion of fruit pulps that can also influence the reduction of the number of lactic bacteria, an evidenced fact in yogurts. It is up to the establishments and the Municipal Sanitary Surveillance to carry out the inspection so that such products have their functional properties ensured. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-04-28 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/3696 10.33448/rsd-v9i7.3696 |
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https://rsdjournal.org/index.php/rsd/article/view/3696 |
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10.33448/rsd-v9i7.3696 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
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https://rsdjournal.org/index.php/rsd/article/view/3696/2875 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 9 No. 7; e74973696 Research, Society and Development; Vol. 9 Núm. 7; e74973696 Research, Society and Development; v. 9 n. 7; e74973696 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052735488524288 |