Open AccessQuantification of Lactobacillussp in fermented milks marketed in Fortaleza-CE
Author(s) -
Ana Paula Colares de Andrade,
Libanea Maria Batista Cavalcante
Publication year - 2018
Publication title -
agropecuária técnica
Language(s) - English
Resource type - Journals
eISSN - 2525-8990
pISSN - 0100-7467
DOI - 10.25066/agrotec.v39i4.41258
Subject(s) - probiotic , food science , fermentation , lactic acid , agar , bacteria , lactobacillus , biology , chemistry , genetics
This research aimed to evaluate the quantification of Lactobacillussp 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 coolingtemperature (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 theresults 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.