Interference of lactose and sucrose in refrigerated storage of firm consistency yogurts / Interferência da lactose e sacarose no armazenamento refrigerado de iogurtes de consistência firme

• Autor(a) principal: Moreira, Camila Alves
• Data de Publicação: 2019
• Outros Autores: Costa, Cleiver Júnio Martins, dos Santos, Milla Gabriela
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/4462
• topic: Intolerance; lactic acid bacteria; lactose; storage; yogurt

This work consisted of a comparative analysis of four formulations of yogurts (with lactose/sucrose-free, with lactose/with sucrose, lactose-free/sucrose-free and lactose-free/with sucrose) in relation to changes occurring as a function of the presence or absence of sucrose and lactose. Chromatographic analysis (quantification of lactose), pH analysis and counting of viable lactic acid bacteria were carried out over 42 days. Coliforms, molds and yeasts were analyzed in a complementary manner. The pH values of all formulations were significantly reduced by comparing day 0 to day 42. In the formulations with lactose, there was a significant reduction in the concentration of this sugar throughout the storage. Higher stability of lactic acid bacteria was observed in the formulation with lactose and sucrose-free. In all formulations, counts of Streptococcus salivarius subsp. thermophilus were higher than the counts of Lactobacillus delbrueckii subsp. bulgaricus. There was no presence of coliforms, molds and yeasts in any formulation. In conclusion, lactic acid bacteria remain viable in yogurt throughout storage, even under refrigeration, and the presence or absence of lactose and sucrose interferes with S. thermophilus and L. bulgaricus counts.