Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions
| Autor: | Cristina Stewart Bittencourt Bogsan, Diego Mora, Attilio Converti, Ricardo Pinheiro de Souza Oliveira, Carlos Miguel Nóbrega Mendonça, Anna Carolina Meirelles Piazentin, Thamires Maria Simões da Silva |
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| Rok vydání: | 2020 |
| Předmět: |
buffalo milk
Streptococcus thermophilus Cultured Milk Products LEITE dairy beverage law.invention Probiotic chemistry.chemical_compound fluids and secretions Lactobacillus acidophilus law Lactobacillus Food science gastrointestinal stress in vitro simulation probiotic 0303 health sciences biology Chemistry Microbiota food and beverages 04 agricultural and veterinary sciences Lactic acid Milk Female Buffaloes Shelf life Beverages 03 medical and health sciences Genetics Animals Humans 030304 developmental biology Microbial Viability Probiotics 0402 animal and dairy science biology.organism_classification 040201 dairy & animal science Gastrointestinal Tract Whey Proteins Food Storage Fermentation Animal Science and Zoology Cattle Dairy Products Bacteria Food Science |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| Popis: | Probiotic dairy beverages prepared from buffalo and cow milks with different levels of whey (0, 25, and 50%) were evaluated for kinetic fermentation parameters, protein and fat contents, post-acidification profile, viability of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus during 21 d of refrigerated storage, and resistance to in vitro gastrointestinal conditions. Progressive acidification that occurred during storage of all dairy products was reduced in the presence of whey. Lactic acid bacteria showed viable cell counts at the end of shelf life, with the highest values (7.33 to 8.83 log cfu/mL) detected in buffalo dairy products. Compared with fermented cow milk products, those made with buffalo milk showed better bacterial viability during in vitro simulated gastrointestinal digestion, which suggests a beneficial protective effect on human microbiome. |
| Databáze: | OpenAIRE |
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