Gomes, Ana

Gullón, Beatriz

Gullón, Patricia

Pintado, M. E.

Souza, Priscilla Zanette De

English

Repositório Institucional da Universidade Católica Portuguesa

 1                   PORTUGUESE CONGRESS OF  MICROBIOLOGY AND BIOTECHNOLOGY Micro Biotec‘13 6th – 8th December | Aveiro Portugal Abstracts Book   95   Food Microbiology & Biotechnology P064  SUITABILITY OF BUTTERMILK AS CULTURE MEDIUM TO SUPPORT THE SURVIVAL OF PROBIOTIC STRAINS  Patricia Gullón1; Priscilla Zanette de Souza1; Beatriz Gullón1; Maria Manuela Pintado1; Ana Maria Gomes1  1Escola Superior de Biotecnologia, Universidade Católica Portuguesa  Buttermilk is the liquid phase released during churning of cream in the process of butter making. This liquid phase contains most of the water-soluble components of cream. Buttermilk finds applications in various food products. This subproduct represents an important volume for the dairy industry and a way to use it and give it value is to study its suitability to support the growth of probiotic strains in order to use it to formulate synbiotic dairy drinks. With this idea in mind, in this work we proposed to evaluate the growth and survival of several probiotic strains, namely Lactobacillus paracasei L-26, Lactobacillus acidophilus L-10, Lactobacillus acidophilus LA-5, Lactobacillus casei 01, Lactobacillus casei 431, Lactobacillus plantarum 226v PROBI AB, Lactobacillus brevis D24, Bifidobacterium lactis B94 e Bifidobacterium lactis BB12 when inoculated in buttermilk at 2% inoculum. Growth was performed at 37 ºC for 24 h. Based on the results obtained, we carried out a further study to determine the optimal conditions to formulate a synbiotic drink where fructooligosaccharides were used as prebiotic compounds. Results achieved enable us to conclude that buttermilk is a suitable matrix to maintain the viability of probiotic strains and to formulate a drink with appropriate sensory properties. The use of buttermilk has a double benefit, on the one hand we eliminate an important sub product and on the other hand we obtain an added-value product that can be marketed.    

Suitability of buttermilk as culture medium to support the survival of probiotic strains

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Suitability of buttermilk as culture medium to support the survival of probiotic strains

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Repositório Institucional da Universidade Católica Portuguesa