Viabilidade de Lactobacillus acidophilus em bebida fermentada, saborizada a partir de soro lácteo e inulina / Viability of Lactobacillus acidophilus in fermented drink from flavored whey and inulin

RESUMO

O presente trabalho teve como escopo desenvolver uma bebida composta por soro de leite e inulina, fermentada com micro-organismos probióticos, saborizada com polpa de salada de frutas, caracterizando-a em seus aspectos bioquímicos e microbiológicos quanto à qualidade e quantidade de Lactobacilus acidophilus. Foram testados 6 tratamentos onde T1= Bebida fermentada com 1% de fermento; T2= Bebida fermentada com 1% de fermento, 2% de inulina; T3= Bebida fermentada com 1% de fermento e 4% de inulina; T4= Bebida fermentada com 2% de fermento; T5= Bebida fermentada com 2% de fermento e 2% de inulina e T6= Bebida fermentada com 2% de fermento e 4% inulina. Os resultados demonstraram qualidade microbiológica dentro dos padrões da legislação vigente, sendo observado que com maior quantidade de inóculo houve crescimento significativamente maior do micro-organismo probiótico. Todos os tratamentos obtiveram contagens iniciais maiores que 7 log UFC/mL, valor este mantido até o final de 28 dias de estocagem à 6°C. Os testes bioquímicos empregados confirmaram a existência de L. acidophilus, onde os mesmos foram caracterizados como gran-positivos em forma de bacillus, e catalase negativos.(AU)

ABSTRACT

This present work aimed to develop a drink with fermented whey by probiotic microrganisms and flavoredwith fruit pulp. Microbiological and biochemical analysis were conducted to search the quality and quantitycharacteristics of this product. Six treatments were elaborated with different amounts of prebiotic fiberand inoculum. Treatment I was compounded by Fermented drink with 1% of inoculum and flavored with fruit pulp; Treatment 2 with Fermented drink added with 1% of inoculum, 2% of inulin and flavored with fruit pulp; Treatment 3 with Fermented drink added with 1% of inoculum, 4% of inulin and flavored with fruit pulp; Treatment 4 with Fermented drink added with 2% of inoculum and flavored with fruit pulp; Treatment 5 with Fermented drink with 2% of inoculum, 2% of inulin, and flavored with fruitpulp; Treatment 6 with Fermented drink added with 2% of inoculum and 4% of inulin, which differed by theamount of inoculum and inulin added. The results obtained had shown the microbiological quality in accordance to the Brazilian Legislation and it was observed that when the amount of inoculum was high the countings of the probiotic microorganism were significantly expressive. All Treatments presented inicial countings above 7 log UFC/mL, wich was maintained until 28 days of storage at 60C. The biochemical analysis did confirm the presence of L..acidophilus as gran- -positive in the format of bacillus and the catalysis test also confirmed the microorganism as catalysis negative. (AU)