The step of incorporation of Bacillus coagulans GBI-30 6086 into “requeijão cremoso” processed cheese does not affect metabolic homeostasis of rats

Dairy product consumption is a common habit in Brazil. These products present a good matrix for probiotic incorporation. Thus, in this study the feasibility of producing a probiotic "requeijao cremoso" incorporated with Bacillus coagulans GBI-30 6086 in three different steps and its metabolic effect in an animal model for 2 weeks has been evaluated. Wistar adult health rats were randomized into one to five groups (n = 8 for each group): Control (C); "requeijao cremoso" without probiotic (RC); probiotic inoculated in the milk before pasteurization at 65 degrees C/30 min (RPP); "requeijao cremoso" inoculated before the fusion step and consequently exposed to 90 degrees C/5 min (RPF); and "requeijao cremoso" inoculated after fusion step, i.e., once the product temperature reached 50 degrees C (RPAF). At the end of treatment, analysis of molecular markers of proteins of stress and antioxidant system, HSP 25, 60, 70 and 90, SOD and catalase were performed in the animals' muscles by Western Blot technique. The HSP25, HSP90 and catalase levels of C, RPP, RPF, and RPAF were similar, indicating that the homeostasis remained unchanged. The incorporation of B. coagulans GBI-30 6086 in the "requeijao cremoso" was shown to be stable and the microorganism remained viable in all steps tested. The incorporation of the probiotic strain in the fusion stage facilitated the technological process, since it allowed a better homogenization of the product and did not affect the maintenance of the metabolic homeostasis of rats10CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPsem informação302763/2014-7; 305804/2017-013/21544-9; 18/24540-8; 2019/21188-

Sensory evaluation of a novel prebiotic sheep milk strawberry beverage

The sensorial evaluation of a prebiotic sheep milk juice beverage considering a consumer's perception was performed. Four beverages with different concentration of skimmed sheep milk, strawberry pulp and sugar, added with a fixed inulin level (3 g/100 g) were manufactured and submitted to hedonic and preference ranking test with 60 consumers. Beverages containing decreased sugar levels and higher content of strawberry pulp were most preferred and presented the higher scores in the acceptance test. According the Principal Component Analysis, sample B3 was characterized by strawberry flavor and aroma, acid taste, strawberry seeds presence, sheep aroma, fatty flavor, and pinkish color; while sample B4 was associated with reddish color, astringent flavor, bitter taste, brightness, viscous, sweet, acid and rancid aromas attributes. Finally, sample B2 presented salt and sweet taste, and thinner texture, while samples B1 presented sheep flavor, cooked aroma, cooked flavor and residual flavor. Our findings suggest that formulation should contain 550/370/50 g/L of skimmed sheep milk, strawberry pulp and sugar in beverage

The resistance of bacillus, bifidobacterium, and lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions

The resistance of Bifidobacterium, Lactobacillus, and Bacillus strains with claimed probiotic properties in different food matrices was evaluated. Lactobacillus paracasei PXN 37, Lactobacillus acidophilus La-5, Bifidobacterium animalis subsp. lactis Bb-12, Bifidobacterium breve PXN 25, Bacillus subtilis PXN 21, Bacillus coagulans GBI30 6086 and Bacillus coagulans MTCC 5856 strains were inoculated in "requeijao cremoso" cheese, pasteurized orange juice, and bread. Further, the counts of the strains with claimed probiotic properties were determined throughout the products' shelf-life. Additionally, the survival (%), at the beginning and at the end of their shelf-life, of each strain with claimed probiotic properties inoculated in the three foods was estimated by using a static in vitro system simulating the gastric (pH 2), enteric I (pH 5) and enteric II (pH 7) phases of gastrointestinal tract (GIT). Overall, it has been found that the Bacillus strains with claimed probiotic properties showed greater viability than probiotic Bifidobacterium and Lactobacillus strains no matter the food studied. The percentage of survival of the Bacillus strains with claimed probiotic properties were always above 83%. The Bacillus strains with claimed probiotic properties were able to survive well in all the food matrices tested. Therefore, this study shows that these strains of Bacillus may comprise a feasible strategy for expanding the range of "probiotic food" choices given their high resistance to the composition of foods, manufacturing steps, and resistance to simulated GIT conditions125CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP302763/2014-7; 305804/2017-0não tem13/21544-

Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese (“requeijão cremoso”) manufacturing and storage

Even though spore-forming bacteria have been mainly linked to spoilage or foodborne pathogens vehiculated through foods, some strains of Bacillus can potentially present probiotic properties. The advantage of incorporating probiotic Bacillus strains in foods relies mainly on the fact that these microorganisms present high resistance to harsh processing conditions. “Requeijão cremoso” is a type of processed cheese highly appreciated in Brazil. During processing, this product is submitted to several harsh conditions (heating at 90 °C, for instance), leading to the inactivation of probiotic bacteria belonging to Lactobacillus and Bifidobacterium genera. That fact has precluded the development of probiotic “requeijão cremoso” products; however, probiotic Bacillus strains may comprise a promising alternative to overcome the low resistance of traditional probiotics to food processing. The objective of this study was to evaluate the behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese (“requeijão cremoso”) manufacturing. A total of five different Bacillus strains with claimed probiotic properties (B. coagulans MTCC 5856, B. coagulans GBI-30 6086, B. subtilis PXN 21, B. subtilis PB6, and B. flexus HK1) were individually inoculated at different stages of manufacture – curd pasteurization, coagulation, and fusion – of “requeijão cremoso” and their survival in each of these stages was determined. The survival of B. coagulans GBI-30 6086 was further assessed throughout “requeijão cremoso” production and shelf life (45 days at 6 °C). Besides, the chemical composition, level of proteolysis, and fatty acid profile of the treatments during shelf life were evaluated. The fusion stage was found as the most appropriate for the addition of B. coagulans GBI-30 6086, which allows the production of probiotic “requeijão cremoso” and facilitates the technological process while preventing the occurrence of final product recontamination307CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP302763/2014-7; 305804/2017-000113/21544-

Interactions between probiotics and pathogenic microorganisms in hosts and foods: a review

Foodborne diseases can be highlighted as one of the most significant health concerns among the last decades. Probiotic food products can be considered as the promising approaches for modulating of gastrointestinal (GIT) microbiota due to their interactions within the GIT. However, no comprehensive review regarding the involved mechanisms in inhibiting foodborne pathogens in foods by probiotics, besides their interaction is available. Scope and approach The current article provides an overview considering the interactions between probiotics and pathogens in hosts as well as in foods aiming to gain insights regarding relevant properties to be used in further developments of probiotic-based food products. Key findings and conclusions The interaction between probiotics and pathogens in foods and in the hosts and different mechanism of probiotics in control of enteric pathogens colonization were reviewed in the current study. While the mechanisms of action correlated with probiotic strains in the GIT are diverse and well-studied, their interactions with pathogens in foods is overlooked. Revealing how probiotic strains interact with foodborne pathogens in foods is of key relevance in a contemporary context that demand the development of more robust formulations. Although several mechanisms such as production of substances such as organic acids, bacteriocins, and hydrogen peroxide have been suggested regarding probiotics actions in food matrices, still substantial challenges exist concerning the molecular mode of their antimicrobial action. Additionally, it is required to comprehend the appreciate dose, species, and a combination of probiotics in controlling the pathogens95205218CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP#302763/2014-7; #305804/2017-0Sem informação#13/21544-

Consumer acceptance and sensory drivers of liking of Minas Frescal Minas cheese manufactured using milk subjected to ohmic heating: Performance of machine learning methods

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Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?

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Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality

The objective of this study was to evaluate the effect of ultrasound treatment on the microbiological quality, protein and free amino acid profile of fresh and frozen stored semi-skimmed sheep milk. Milk was treated as fresh or frozen and stored up to one, three and six months. Output power time and pulse time were the parameters combined to design four different ultrasound (US) treatments: power 78W and duration 6 min (US1); power 78W and duration 8 min (US2); power 104W and duration 4 min (US3) power 104W and duration 6 min (US4). Pulse duration was of 4 s for each treatment. Sample US1 was discarded due to non effectiveness of US treatment, while other samples showed interesting results. Also, it was verified a frost effect on microorganisms in all samples which were frozen before treatment. No relevant change was reported on amino acid profile. The study showed promising results: the ultrasound treatment inactivated or eliminated the studied contaminant bacteria in semi-skimmed sheep milk, while maintained acceptable amount of lactic bacteria, which could be advantageous for dairy products processing

Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology

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