INVESTIGADORES
GOLOWCZYC Marina Alejandra
congresos y reuniones científicas
Título:
Preparation of yoghurt containing a potentially probiotic strain of Lactobacillus plantarum isolated from kefir
Autor/es:
COLOMAR, M. F.; ABRAHAM A.G.; GOLOWCZYC, M. A.
Reunión:
Congreso; VIII Congreso Argentino de Microbiologia General -SAMIGE; 2012
Resumen:
Yogurt is one of the most popular dairy products and in recent years has become a major vehicle to deliver probiotics to consumers. Probiotics are defined as ?live microorganisms which when administered in adequate amounts confer a health benefit to the host?. For instance, probiotic microorganisms can produce antimicrobial compounds, modulate host immune system, and has inhibitory effect against pathogens. Previous studies characterizing a wide range of probiotic strain declare that it is necessary to consume at least 108 CFU/day to obtain the desired health benefits. In this work, a probiotic strain isolated from kefir was added to the traditional yogurt fermented with Streptococcus thermophilus (strain CP2) and Lactobacillus delbrueckii subsp. bulgaricus (strain LBB). We selected Lactobacillus plantarum CIDCA 83114 since previous studies carried out in our laboratory demonstrated that it has good probiotic and technological characteristics to be applied to food. The aim of this work was to evaluate the traditional yogurt added with L. plantarum CIDCA 83114 in terms of the viability of microorganisms and the characteristics of the fermented product during storage under refrigeration The results showed that the fermentation time was not significantly altered when L. plantarum CIDCA 83114 was inoculated into the milk together with yogur starter respect to fermentation time without the probiotic strain. Furthermore, there was no difference starter growth during fermentation time in the presence of L. plantarum CIDCA 83114. These results indicate that the presence of probiotic strain did not modify the activity of mixed yogue starter (CP2 and LBB) during fermentation. During storage time, the presence of L. plantarum CIDCA 83114 did not modify pH or starter viability compared to traditional yogurt without probiotic strain during 28 days storage at 4 ° C. The concentration of L. plantarum CIDCA 83114 in the product was not affected by low pH and remained higher than 108 UFC/ml during the storage period. The results demonstrate that there are no negative interactions among to the traditional yogurt starters microorganism S. thermophilus and L. delbrueckii subsp. bulgaricus and the probiotic strain L. plantarum CIDCA 83114 affecting their viability during fermentation so as to product storage during 28 days at 4° C. In addition, we observed that the probiotic strain remained highly concentrated in the product after storage which is of critical importance in the development of probiotic fermented milks.