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- Title
VIABILIDADE DA ADIÇÃO DE LACTOBACILLUS CASEI (LC-1) PROTEGIDO COM TREALOSE E GOMA ACÁCIA EM SORVETES.
- Authors
de Souza, Jean Clovis Bertuol; Guergoletto, Karla Bigetti; Garcia, Sandra; Sivieri, Katia
- Abstract
Probiotic bacteria have been incorporated into fermented and non- fermented ice cream, which is an ideal way to provide these microorganisms in the human diet. The aim of this work was to analyze the viability of the probiotic Lactobacillus casei (LC-1) protected with trehalose and acacia gum in ice cream during 98 days of storage at -20°C, as well as to assess the sensory acceptance and physicochemical characteristics of this product. The survival of L. casei control (no cellular protection) and L. casei protected with trehalose and acacia gum was monitored during the storage of product (98 days) at -20°C. At the beginning of the storage, it was observed average population of 9.80log CFU.g-1 for the free L. casei and 9.20log CFU.g-1 for the protected L. casei. However, after 98 days of storage at -20°, these populations decreased to 6.90 and 8.14log CFU.g-1, respectively. The addition of the free L. casei, or the protected one, had no significant effect on the sensorial properties of the ice cream. The cellular protection with trehalose and acacia gum improved the viability of this microorganism when added in ice cream.
- Subjects
LACTOBACILLUS casei; LACTOBACILLACEAE; TREHALOSE; ACACIA; ICE cream, ices, etc.
- Publication
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2011, Vol 22, Issue 2, p231
- ISSN
0103-4235
- Publication type
Article