Registro fonte: Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum

Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum

This study developed a fermented milk with Lactobacillus plantarum and evaluated its microbiological, physical-chemical and sensory characteristics during 70 days of storage at 10ºC. The study analyzed the counts of total viable cells, total and thermotolerant coliforms, yeast and mold; acidity, pH,...

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Principais autores:	Souza, Aloisio Henrique Pereira de, Costa, Giselle Aparecida Nobre, Miglioranza, Lúcia Helena da Silva, Furlaneto-Maia, Luciana, Oliveira, Ana Flávia de
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Londrina 2022
Assuntos:	Leite fermentado Lactobacilo Testes microbiológicos Físico-química - Análise Fermented milk Lactobacillus Microbiological assay Chemistry, Physical and theoretical - Analysis CNPQ::CIENCIAS DA SAUDE::NUTRICAO
Acesso em linha:	http://repositorio.utfpr.edu.br/jspui/handle/1/28022 https://doi.org/10.4025/actascihealthsci.v35i1.11939
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id	riut-1-28022
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spelling	riut-1-280222022-04-14T06:08:02Z Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum Caracterização microbiológica, físico-química e sensorial de leite fermentado com Lactobacillus plantarum Souza, Aloisio Henrique Pereira de Costa, Giselle Aparecida Nobre Miglioranza, Lúcia Helena da Silva Furlaneto-Maia, Luciana Oliveira, Ana Flávia de Leite fermentado Lactobacilo Testes microbiológicos Físico-química - Análise Fermented milk Lactobacillus Microbiological assay Chemistry, Physical and theoretical - Analysis CNPQ::CIENCIAS DA SAUDE::NUTRICAO This study developed a fermented milk with Lactobacillus plantarum and evaluated its microbiological, physical-chemical and sensory characteristics during 70 days of storage at 10ºC. The study analyzed the counts of total viable cells, total and thermotolerant coliforms, yeast and mold; acidity, pH, ash, fat and total solids; sensory evaluation and purchase intention of the final product by consumers. Nutrition information was compared with seven commercial brands of fermented dairy products. The final formula contained 10% sugar, 6% milk powder and 4% microbial inoculum. The final product was fat-free. Acidity, ash content and total solids were stable during storage, unlike pH. No total or thermotolerant coliforms, yeast or mold were detected. L. plantarum counts ranged from 10.1 Log10 CFU mL-1 at the beginning to 8.9 Log10 CFU mL-1 at the end of the storage period. The product had good acceptance and high purchase intent. The nutrition information of fermented milk was similar to those of commercial brands evaluated. L. plantarum demonstrated good viability in fermented milk, and although not considered a probiotic food in Brazil, it is promising for the production of foods with functional properties and/or health claims. Desenvolveu-se uma formulação de leite fermentado com Lactobacillus plantarum e avaliou-se seu comportamento microbiológico, físico-químico e sensorial durante 70 dias de armazenamento em refrigeração. Foi analisada a contagem total de células viáveis de Lactobacillus plantarum, coliformes totais e termotolerantes, e bolores e leveduras; acidez titulável, pH, teor de cinzas, gordura e extrato seco total; análise sensorial e intenção de compra do produto final. A informação nutricional do produto foi elaborada e comparada a sete leites fermentados. A formulação final conteve 10% de açúcar, 6% de leite em pó e 4% de inóculo microbiano. O produto final foi isento de gordura. A acidez, os teores de cinzas e o extrato seco total foram estáveis durante a estocagem, diferentemente do pH. Não foi detectada a presença de coliformes totais e termotolerantes, bolores e leveduras. A contagem do L. plantarum variou de 10,1 a 8,9 Log10 UFC mL-1, no início e final da estocagem. Obteve-se boa aceitação e intenção de compra do produto final. A informação nutricional do leite fermentado foi semelhante às marcas comerciais avaliadas. L. plantarum apresentou boa viabilidade em leite fermentado, e, embora não seja considerado um alimento probiótico no Brasil, o mesmo é promissor na produção de alimentos com propriedades funcionais e/ou de saúde. 2022-04-13T22:02:08Z 2022-04-13T22:02:08Z 2013 article SOUZA, Aloisio Henrique Pereira de et al. Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum. Acta Scientiarum: Health Sciences, Maringá, v. 35, n. 1, p. 125-131, Jan.-June, 2013. Disponível em: https://periodicos.uem.br/ojs/index.php/ActaSciHealthSci/article/view/11939. Acesso em: 13 abr. 2022. 1807-8648 http://repositorio.utfpr.edu.br/jspui/handle/1/28022 https://doi.org/10.4025/actascihealthsci.v35i1.11939 eng Acta Scientiarum: Health Sciences https://periodicos.uem.br/ojs/index.php/ActaSciHealthSci/article/view/11939 openAccess http://creativecommons.org/licenses/by/4.0/ application/pdf Londrina Brasil
institution	Universidade Tecnológica Federal do Paraná
collection	RIUT
language	Inglês
topic	Leite fermentado Lactobacilo Testes microbiológicos Físico-química - Análise Fermented milk Lactobacillus Microbiological assay Chemistry, Physical and theoretical - Analysis CNPQ::CIENCIAS DA SAUDE::NUTRICAO
spellingShingle	Leite fermentado Lactobacilo Testes microbiológicos Físico-química - Análise Fermented milk Lactobacillus Microbiological assay Chemistry, Physical and theoretical - Analysis CNPQ::CIENCIAS DA SAUDE::NUTRICAO Souza, Aloisio Henrique Pereira de Costa, Giselle Aparecida Nobre Miglioranza, Lúcia Helena da Silva Furlaneto-Maia, Luciana Oliveira, Ana Flávia de Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum
description	This study developed a fermented milk with Lactobacillus plantarum and evaluated its microbiological, physical-chemical and sensory characteristics during 70 days of storage at 10ºC. The study analyzed the counts of total viable cells, total and thermotolerant coliforms, yeast and mold; acidity, pH, ash, fat and total solids; sensory evaluation and purchase intention of the final product by consumers. Nutrition information was compared with seven commercial brands of fermented dairy products. The final formula contained 10% sugar, 6% milk powder and 4% microbial inoculum. The final product was fat-free. Acidity, ash content and total solids were stable during storage, unlike pH. No total or thermotolerant coliforms, yeast or mold were detected. L. plantarum counts ranged from 10.1 Log10 CFU mL-1 at the beginning to 8.9 Log10 CFU mL-1 at the end of the storage period. The product had good acceptance and high purchase intent. The nutrition information of fermented milk was similar to those of commercial brands evaluated. L. plantarum demonstrated good viability in fermented milk, and although not considered a probiotic food in Brazil, it is promising for the production of foods with functional properties and/or health claims.
format	Artigo
author	Souza, Aloisio Henrique Pereira de Costa, Giselle Aparecida Nobre Miglioranza, Lúcia Helena da Silva Furlaneto-Maia, Luciana Oliveira, Ana Flávia de
author_sort	Souza, Aloisio Henrique Pereira de
title	Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum
title_short	Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum
title_full	Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum
title_fullStr	Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum
title_full_unstemmed	Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum
title_sort	microbiological, physical, chemical and sensory characteristics of milk fermented with lactobacillus plantarum
publisher	Londrina
publishDate	2022
citation	SOUZA, Aloisio Henrique Pereira de et al. Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum. Acta Scientiarum: Health Sciences, Maringá, v. 35, n. 1, p. 125-131, Jan.-June, 2013. Disponível em: https://periodicos.uem.br/ojs/index.php/ActaSciHealthSci/article/view/11939. Acesso em: 13 abr. 2022. 1807-8648
url	http://repositorio.utfpr.edu.br/jspui/handle/1/28022 https://doi.org/10.4025/actascihealthsci.v35i1.11939
_version_	1805310112682737664
score	10,814766

Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum

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