Effectiveness of different methodologies for the selective enumeration of Lactobacillus acidophilus La5 from yoghurt and prato cheese

Prior to the selective enumeration of probiotic microorganisms in fermented dairy products, a preliminary evaluation of different culture media and incubation conditions is required to choose a suitable culture medium. The objective of this study was to evaluate the effectiveness of different methodologies for the selective enumeration of Lactobacillus acidophilus in probiotic yoghurt and Prato cheese. For selective enumeration of L. acidophilus, four methods were investigated under anaerobic conditions, as follows: MRS agar containing bile solution; MRS agar containing clindamycin solution; and MRS agar containing sorbitol solution, each one incubated at 37 °C for 72 h, and MRS agar containing sorbitol incubated at 45 °C for 72 h. These methodologies were used for enumeration of both the pure cultures and the microorganisms from probiotic yoghurt and Prato cheese. The results showed that the best selective medium for enumeration of L. acidophilus from yoghurt was MRS agar containing bile incubated at 37 °C for 72 h under anaerobic conditions. For enumeration of this probiotics from Prato cheese, MRS agar containing sorbitol incubated at 45 °C for 72 h under anaerobic conditions was proven to be the best selective medium.641508513CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP143686/2008-9; 130705/2009-81P04369/20102009/54268-

Effect Of Microencapsulation Of Lactobacillus Acidophilus La-5 On Physicochemical, Sensory And Microbiological Characteristics Of Stirred Probiotic Yoghurt

The aim of this study was to evaluate the characteristics of probiotic stirred yoghurt and the survival of free and microencapsulated cells of Lactobacillus acidophilus LA-5 during refrigerated storage. L. acidophilus LA-5 was microencapsulated by ionic gelation and complex coacervation techniques using pectin and whey protein as wall and coating materials, respectively. The survival of probiotics subjected to conditions simulating the passage through the gastrointestinal tract and the sensory acceptance of yoghurts were evaluated after 35. days of refrigerated storage. The yoghurt containing encapsulated L. acidophilus LA-5 showed lower post-acidification and improved probiotics survival (62%) when compared to the yoghurt containing free cells of L. acidophilus LA-5 (10%) after 35. days of refrigerated storage. The encapsulated L. acidophilus LA-5 showed higher survival than the free microorganism during simulated gastrointestinal conditions. After 35. days of storage, no significant difference was observed for the attributes appearance, aroma, flavor, and overall impression for both samples. However, with respect to the attribute texture, the yoghurt containing encapsulated L. acidophilus LA-5 was less accepted than yoghurt containing free cells of L. acidophilus LA-5. Microencapsulation of L. acidophilus LA-5 by ionic gelation and complex coacervation provided lower post-acidification in probiotic yoghurts, and protection to the microorganism, during 35. days of refrigerated storage and during the passage through the simulated gastrointestinal conditions.66424431Adhikari, K., Mustapha, A., Grun, I.U., Survival and metabolic activity of microencapsulated Bifidobacterium longum in stirred yogurt (2003) Journal of Food Science, 68, pp. 275-280Regulamento técnico sobre padrões microbiológicos para alimentos. 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