The probiotic properties of Enterococcus faecium strains isolated from buffalo milk : food matrix studies

Buffalo milk has been increasingly explored in the production of dairy foods. Given the diversity of lactic acid bacteria present in this raw material, the functional potential of this type of milk should be studied. This study aims to assess the probiotic potential of two strains of Enterococcus faecium isolated from buffalo milk. We evaluated E. faecium M7AN7-1 and E. faecium M7AN10 for sustained cell viability under different conditions of conservation. We also assessed adhesion and cell viability in a simulated gastrointestinal transit test. E. faecium M7AN10 was selected for microencapsulation in sodium alginate and testing in the food matrix. The isolates maintained cell viability after refrigeration, freezing, and freeze-drying. E. faecium M7AN10 showed higher concentrations of viable cells than E. faecium M7AN7-1 after 180 min of contact with simulated gastric fluid, reaching 7.19 ± 0.59 Log10 CFU mL-1. We also observed sustained cell viability after exposure to simulated intestinal fluid. After encapsulation, E. faecium M7AN10 was tested in the food matrix of UHT milk. Cell count viability was maintained and its release was sustained in this medium for 30 days. The results of the in vitro assessment demonstrated that E. faecium M7AN10 remained functionally active under these experimental conditions. Similarly, they showed that it is a bacterium capable of sustaining viability in this type of food and after transit in a simulated gastrointestinal tract. Based on the data, we suggest this isolate may be a probiotic bacterial candidate for in vivo behavioral assessment

Adjuntos utilizados para produção de cerveja: características e aplicações

Among the raw materials used for beer production, barley malt is the most widely used to provide the necessary carbohydrates to yeasts during fermentation, in which alcohol and carbon dioxide are produced. Must supplementation with adjuncts is recommended to correct properties that were not reached but this should not affect beer quality. Thus, the aim of this review is to present the main raw materials used to replace barley malt. Cereals and starchy materials can be used as starchy adjuncts, such as corn gritz , rice, wheat. Another group of adjuncts, known as sugary adjuncts, also has wide applications. They do not need to suffer enzymatic hydrolysis, because their sugars are readily fermentable. The adjuncts, in general, are used to decrease production costs since they allow the use of reduced energy during processing.Key words: beer, adjuncts, fermentation.Das matérias-primas utilizadas para a produção de cervejas, o malte de cevada é o mais utilizado para fornecer os carboidratos necessários às leveduras durante a fermentação, onde é produzido o álcool e o gás carbônico característicos da bebida. A complementação do mosto com adjuntos é recomendada para corrigir propriedades que não foram atingidas, mas este não deve interferir na qualidade da cerveja. Deste modo, o objetivo desta revisão é apresentar as principais matérias-primas utilizadas em substituição ao malte de cevada. Cereais e matérias ricas em amido podem ser utilizados como adjuntos amiláceos, tais como gritz de milho, arroz, trigo. Outro grupo de adjuntos, conhecido como adjuntos açucarados também tem ampla aplicação, por não necessitarem sofrer hidrólise enzimática, porque são prontamente fermentáveis. Os adjuntos, de uma forma geral, proporcionam uma redução dos custos de produção, pois possibilitam empregar menor quantidade de energia durante o processamento.Palavras-chave: cerveja, adjuntos, fermentação

QUALIDADE MICROBIOLÓGICA DE LINGÜIÇAS MISTAS DO TIPO FRESCAL PRODUZIDAS NA CIDADE DE PELOTAS (RS)

Foram avaliadas as condições higiênico-sanitárias de lingüiças mistas do tipo frescal, provenientes de 4 frigoríficos submetidos à inspeção sanitária estadual, e comercializadas em Pelotas (RS). Os resultados obtidos foram interpretados pela legislação vigente (RDC no 12/01) e pela anterior (Portaria 451), ambas do Ministério da Saúde (Brasil). Verificou-se que 17,86% das 32 amostras estavam contaminadas com Salmonella sp e 3,57% apresentaram Coliformes fecais acima dos parâmetros permitidos pela legislação em vigor. Com a alteração da legislação, a probabilidade de se encontrar amostras de lingüiça mista frescal contaminada por Coliformes fecais passou de 23,27% para 5,6%. MICROBIOLOGICAL QUALITY OF MIXING SAUSAGES OF THE FRESCAL TYPE PRODUCED IN PELOTAS - RS Abstract The hygienic-sanitary conditions of mixing sausages of the frescal type were evaluated, proceeding from 4 slaughterhouses with state sanitary inspection and commercialized in Pelotas (RS). The results were interpreted by the current legislation or the previous one, both of the Brazilian Health Ministry, in the interpretation of the results. It was verified that, 17,86% of the 32 samples were contaminated with Salmonella sp and 3.57% presented faecal coliforms above of the parameter allowed by the current legislation. With the change of the legislation, the probability to find samples of frescal mixing sausage with countings of faecal coliforms above of the maximum limits allowed by the legislation, passed of 23,27% to 5,6%