Meira Quênia Gramile Silva, Magnani Marciane, de Medeiros Júnior Francisco Cesino, Queiroga Rita de Cássia Ramos do Egito, Madruga Marta Suely, Gullón Beatriz, Gomes Ana Maria Pereira, Pintado Maria Manuela Estevez, de Souza Evandro Leite
Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil.
Laboratory of Microbial Process in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil.
Food Res Int. 2015 Oct;76(Pt 3):828-838. doi: 10.1016/j.foodres.2015.08.002. Epub 2015 Aug 5.
This study evaluated the effects of incorporating the probiotics Bifidobacterium animalis subsp. lactis Bb-12 (B. lactis) or Lactobacillus acidophilus La-05 (L. acidophilus) into goat ricotta on the technological, physicochemical, physical and sensory parameters of this product during refrigerated storage, as well as the protective effects of the goat ricotta on the survival of the tested probiotics during exposure to simulated gastrointestinal conditions. Incorporating the tested probiotics did not affect the yield or syneresis of the obtained goat ricotta. The counts of L. acidophilus and B. lactis during the chosen storage period were approximately 6 log CFU/g. The ricotta samples containing a probiotic strain presented smaller and greater amounts of lactose and lactic acid, respectively, and exhibited greater hardness and lower brightness after storage compared with the samples lacking a probiotic. No differences were observed in the fatty acid profiles of the goat ricotta containing or not containing a probiotic. All of the ricotta samples were described as a soft cheese with a homogeneous texture; however, the goat ricotta cheeses containing L. acidophilus or B. lactis were described as having a more acidic flavor. At the end of a challenge using experimental human digestive conditions, the counts of each of the tested probiotic strains were approximately 6 log CFU/g if it had been incorporated into goat ricotta. These results demonstrated the feasibility of incorporating L. acidophilus or B. lactis into goat ricotta because these probiotics did not negatively affect the quality characteristics of this product and suggested that goat ricotta is an efficacious food matrix for maintaining the viability of these probiotics during storage and under the stressful conditions imposed by the human gastrointestinal tract.
本研究评估了在冷藏储存期间，将益生菌动物双歧杆菌乳酸亚种Bb - 12（乳酸双歧杆菌）或嗜酸乳杆菌La - 05（嗜酸乳杆菌）添加到山羊乳清奶酪中，对该产品的工艺、理化、物理和感官参数的影响，以及山羊乳清奶酪在模拟胃肠道条件下对受试益生菌存活的保护作用。添加受试益生菌并未影响所得山羊乳清奶酪的产量或脱水收缩作用。在选定的储存期内，嗜酸乳杆菌和乳酸双歧杆菌的计数约为6 log CFU/g。与不含益生菌的样品相比，含有益生菌菌株的乳清奶酪样品分别含有较少和较多的乳糖及乳酸，并且在储存后表现出更大的硬度和更低的亮度。在含有或不含益生菌的山羊乳清奶酪的脂肪酸谱中未观察到差异。所有乳清奶酪样品均被描述为质地均匀的软奶酪；然而，含有嗜酸乳杆菌或乳酸双歧杆菌的山羊乳清奶酪被描述为具有更酸的风味。在使用模拟人体消化条件进行挑战试验结束时，如果将每种受试益生菌菌株添加到山羊乳清奶酪中，其计数约为6 log CFU/g。这些结果证明了将嗜酸乳杆菌或乳酸双歧杆菌添加到山羊乳清奶酪中的可行性，因为这些益生菌不会对该产品的质量特性产生负面影响，并表明山羊乳清奶酪是一种有效的食物基质，可在储存期间以及在人体胃肠道施加的应激条件下维持这些益生菌的活力。
