Quantification of Lactobacillus sp in fermented milks marketed in Fortaleza-CE

  • Ana Paula Colares de Andrade UNIVERSIDADE FEDERAL DO CEARÁ
  • Libanea Maria Batista Cavalcante CENTRO UNIVERSITÁRIO ESTÁCIO DO CEARÁ

Resumo

This research aimed to evaluate the quantification of Lactobacillus sp in three brands of fermented milks collected in the supermarkets of Fortaleza-CE. At the time of purchase of the products, it was observed that none of the lots were at an ideal cooling temperature (up to 5 °C) according to Brazilian legislation (2002). All the evaluated products declared to have bacteria of the genus Lactobacillus, so the viability/ quantification of the probiotic cultures was monitored as a function of the total count of lactic acid bacteria in MRS agar at 37 °C under anaerobic conditions for 72h (IDF, 1995). The samples were previously diluted in peptone water (0.1%) and plated using the Spread Plate technique (ICMSF, 1978), and the results were expressed in Colony Forming Units per mL of product (UFC/mL). It is observed that of the three brands evaluated, only one showed a significant amount of cells for the product to be considered probiotic.

Biografia do Autor

Ana Paula Colares de Andrade, UNIVERSIDADE FEDERAL DO CEARÁ
ENGENHEIRA DE ALIMENTOS, PROFESSORA DO DEPARTAMENTO DE ENGENHARIA DE ALIMENTOS, DA UNIVERSIDADE FEDERAL DO CEARÁ, ATUANDO NAS ÁREAS DE MICROBIOLOGIA, PRODUTOS DE ORIGEM ANIMAL E DESENVOLVIMENTO DE NOVOS PRODUTOS
Libanea Maria Batista Cavalcante, CENTRO UNIVERSITÁRIO ESTÁCIO DO CEARÁ
Nutricionista, Graduada pelo Centro Universitário Estácio do Ceará
Publicado
2018-12-20
Seção
Ciências de Alimentos