Propriedades e a viabilidade probióticas específicas de Lactobacillus sp em leite fermentados : uma revisão bibliográfica

Abstract

Probiotics are beneficial bacteria that act in the gut and have the function of preventing and fighting diseases. They are found in foods such as, fermented milks, yogurts, cheeses and others. They are essential for the proper functioning of the intestinal microbiota when ingested in the right amount. It protects the intestinal microbiota against infections and other pathologies, blocking the colonization of pathogenic microorganisms and stimulates the immune response. Among the probiotic foods, the most prevalent are fermented milks and yogurts, because these are more present in the population's diet. It is important to note that a number of factors may interfere with the quality of these products during their preparation, as well as the survival of the microorganisms during their storage period, and the temperature may influence their pH. In view of this growing modality, it is necessary to evaluate the viability of probiotic microorganisms as well as the shelf life of the product and its storage, which must meet the quality requirements determined by the current legislation. The objective of this work was to carry out a literature review on viability and probiotic properties, specifically lactic acid bacteria of the genus Lactobacillus and Bifidobacterium, in fermented milks and their benefits. As shelf-life is recommended, these products must strictly comply with the stipulated expiration date in order to ensure that the probiotic benefits are achieved and do not cause discomfort to the individual's intestinal health.