Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions

Buriti, Flávia Carolina Alonso; Castro, Inar Alves de; Saad, Susana Marta Isay

doi:10.1016/j.ijfoodmicro.2009.11.030

Cited by 133 publications

(125 citation statements)

References 46 publications

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“…Thus, as in the simulation of the GIS with IJ at pH 2.0, it was observed that the food matrix that was used might have produced a barrier effect in the adverse simulated conditions. Fructans such as inulin, which in the food matrix binds to the available water and forms a gel consisting of a network of crystalline particles, may exert a protective effect as a prebiotic food ingredient, improving the survival and activity of probiotic bacteria during the storage of probiotic food, as well as passing through the GIS (Buriti et al 2010). Other ingredients such as whey protein concentrate may have a similar protective effect, increasing conservation during shelf life and resistance against changes in pH and enzymes secreted during the transition to GIS (Akalin et al 2007).…”

Section: Resistance Of the Associated Culture To Gastrointestinal Sysmentioning

confidence: 99%

“…The presence of food and some food ingredients improves the viability of microorganisms during gastric transit; the proposed mechanism for this beneficial effect is probably linked to the increase of the pH of the gastric content (MonteagudoMera et al 2012). The study of the tolerance to gastrointestinal conditions, conducted with probiotic bacteria incorporated in the final product, is useful when selecting a suitable food matrix, which contributes to their survival in this environment (Buriti et al 2010). This study aimed to evaluate the probiotic properties of P. acidilactici B14 and to study its resistance to the gastrointestinal system when associated with Lb.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert

Ribeiro

Vandenberghe

Spier

et al. 2014

Braz. arch. biol. technol.

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Section: Resistance Of the Associated Culture To Gastrointestinal Sysmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert

Ribeiro

Vandenberghe

Spier

et al. 2014

Braz. arch. biol. technol.

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show abstract

“…The results were analyzed by Analysis of Variance (ANOVA) and Tukey's test, both at 5% significance level (P<0.05) (CALLEGARI-JACQUES, 2003) using Statistica software (STATSOFT, 2000).…”

Section: Discussionmentioning

confidence: 99%

“…Lower populations were verified by Chaves et al (2009), who evaluated the resistance of L. acidophilus in "Coalho" cheese made with goat's milk and stored for 15 days. The authors found a final population of 3.24 log CFU/g after simulation of the passage through the GI system, showing that the strain (L. acidophilus) was sensitive to bile salts.…”

Section: Similarly Ozcan Et Al (2010) Examined the Viability Of Lacmentioning

confidence: 99%

Viability of Lactobacillus casei in chocolate flan and its survival to simulated gastrointestinal conditions

et al. 2012

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The aim of this work was to verify the viability of Lactobacillus casei in chocolate flan as well as its survival under simulated human gastrointestinal conditions. After 1 and 15 days of manufacture, the dessert was evaluated for L. casei population and subsequently submitted to acidic solution for 30, 60, 90 and 120 min and to bile salts solution for 150 min. After each time, L. casei population was evaluated. The results were evaluated by variance analysis (ANOVA) and Tukey's test. The population of L. casei in the flan was above 10 9 CFU/g during the shelf life, whose value is above the limit established for a probiotic food by the Brazilian legislation. L. casei was relatively resistant to the simulated gastrointestinal conditions tested in this study, once the population reduced during the in vitro tests but remained above 10 6 CFU/g. Chocolate flan showed to be an excellent food for addition of probiotic microorganisms, especially L. casei, once it was observed high populations in the product even after in vitro resistance tests simulating the human digestive process. Key words: Dairy desserts, probiotic microorganisms, shelf life ResumoNeste trabalho, verificou-se a viabilidade de Lactobacillus casei em flan de chocolate, além de sua sobrevivência em condições que simulam o trato gastrointestinal humano. Após 1 e 15 dias da produção, a população de L. casei presente na sobremesa foi avaliada, e o flan foi submetido, em seguida, a uma solução ácida, durante 30, 60, 90 e 120 minutos, e a uma solução de sais biliares, por um período de 150 minutos. Após cada um desses tempos, a população de L. casei foi observada. Os resultados foram avaliados por meio de análise de variância (ANOVA) e teste de Tukey. A população de L. casei no flan foi maior que 10 9 UFC/g durante a vida de prateleira do produto, valor este, maior que o estabelecido para um alimento probiótico pela legislação brasileira. L. casei mostrou-se relativamente resistente às condições simuladas do trato gastrointestinal avaliadas neste trabalho, uma vez que apesar de sua população ter sido reduzida durante os testes in vitro, esta manteve-se acima de 10 6 UFC/g. O flan de chocolate mostrou-se um excelente alimento para a introdução de microrganismos probióticos, especialmente L. casei, uma vez que observou-se altas populações no produto, mesmo após os testes de resistência in vitro simulando parte do processo digestivo humano. Palavras-chave: Microrganismos probióticos, sobremesas lácteas, vida de prateleira

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“…The above behavior was registered by Ji et al (2013) using Leuconostoc citreum that showed viability of 2 log CFU mL -1 at enteric phase II, and by Buriti, Castro, and Saad (2010) who added Lactobacillus acidophilus in symbiotic cooled and frozen guava mousse. The authors reported best survival in presence of insulin as a prebiotic compound.…”

Section: Enterococcus Faecium Survival During Simulation Of Gastrointmentioning

confidence: 95%

<b>Fermented sausage production using <i>E. faecium</i> as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

et al. 2017

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ABSTRACT. Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the quality and acceptability of the final product. Current research evaluates the use of Enterococcus faecium as starter culture in fermented sausage production and its physicochemical and microbiological profile during maturation process, coupled to sausage sensory acceptance after ripening. Enterococcus faecium showed 10.9 log CFU g -1 and remained viable after the ripening period with 8.32 log CFU g -1. Fermented sausage was monitored during the ripening period by physicochemical (pH control, water activity and weight loss) and microbiological (analysis of coagulasepositive Staphylococcus, coliforms and Salmonella spp.) analyses. All tests complied with standards established by Brazilian legislation and did not interfere in final product quality. Results showed that E. faecium was resistant to curing salt and sodium chloride, maintaining its viability during ripening and conferring beneficial effects on fermented sausage technological characteristics. E. faecium also proved to be in vitro resistant to simulate passage through the human digestive tract. Fermented sausage containing E. faecium had better sensory acceptance than commercial sausage evaluated.Keywords: bacterial fermentation, ripening, acceptance, salami.Produção de embutido cárneo fermentado por E. faecium como cultura starter: caracterização físico-química e microbiológica, aceitação sensorial e viabilidade celular RESUMO. Os embutidos cárneos fermentados são uma mistura de carne magra e gordura, sais de cura, sacarose e especiarias, embutidos em envoltório natural ou artificial e submetidos à fermentação e secagem. A cultura starter e o processo de maturação podem afetar as características físico-químicas e sensoriais do produto. Neste sentido, o presente estudo teve como objetivos a utilização de Enterococcus faecium como cultura starter para a produção de embutido cárneo fermentado; avaliar as características físico-químicas e microbiológicas durante a maturação e, ainda, avaliar a aceitação sensorial do produto após a maturação. Enterococcus faecium demonstrou concentração inicial de 10,9 log UFC g -1 e permaneceu viável até o final da maturação, com 8,32 log UFC g -1. Durante a maturação foram monitoradas as características físico-químicas (pH, atividade de água e perda de peso) e os contaminantes microbiológicos (Staphylococcus coagulase-positiva, coliformes e Salmonella sp.) e todos estiveram em acordo com os padrões estabelecidos e não interferiram na qualidade do produto final. Enterococcus faecium apresentou resistência aos sais de cura e cloreto de sódio e manteve-se viável durante a maturação do embutido. A cepa apresentou resistência in vitro à simulação de passagem pelo trato digestório humano e, ainda, apresentou maior aceitação sensorial quando comparado a uma amostra comercial.P...

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Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions

Cited by 133 publications

References 46 publications

Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert

Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert

Viability of Lactobacillus casei in chocolate flan and its survival to simulated gastrointestinal conditions

<b>Fermented sausage production using <i>E. faecium</i> as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

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