Perfil tecnológico de cepas de bifidobactéria em cultura pura e em co-cultura com Streptococcus thermophilus em leites orgânico e convencional

Abstract

Perfil tecnológico de cepas de bifidobactéria em cultura pura e em cocultura com Streptococcus thermophilus em leites orgânico e convencionalcolony forming units (CFU). mL -1 . The organic milk had higher levels of iron and protein, whereas conventional milk had higher levels of fat and lactose. The main fatty acids were not influenced by the type of milk and higher amounts of conjugated linoleic acid (65% higher than the control) were found in organic fermented milk with the strain BB12 in co-culture with S. thermophilus. Thus, it was found that organic milk can be used as raw material in the manufacture of probiotic fermented milk, increasing nutritional quality to final product.

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

“…not supplemented milk). Meanwhile, Florence [14] found that for fermentation carried out with pure cultures of bifidobacteria and L. bulgaricus in which fermentation times were very long (T pH4.7 > 10 h), no significant increase in CLA amounts was found in both milks (conventional and organic) after the process. Then, probably there is a factor in organic milk which stimulates fast fermentation and allows metabolic biohydrogenation pathway of CLA production.…”