Viabilidade de probióticos em leites fermentados comerciais e sua resistência após exposição às condições ácidas

Abstract

The population of probiotic microorganisms above the recommended minimum is essential to the production of functional effect. Therefore, the objectives of the study were to evaluate the viability of probiotics of fermented commercial milks of two brands and their resistance to acidic conditions, as well as to determine the titratable acidity of the products at the beginning and at the end of the shelf life. The labels of the products were also observed, in order to identify possible information that could cause misinterpretation. Products from brand A showed probiotic count in the range of 108 to 109 UFC/g and products form brand B had probiotic count below 107 CFU/g during the storage period. At the beginning and at the end of shelf life of samples from brand A, probiotic survival was 64% and 38%, respectively. For the products from brand B, the survival of probiotics obtained at the beginning to storage was 45%, while at the end it was only 14%. The titratable acidity of the two samples was in accordance with the standard established by the legislation. Regarding the labeling of fermented milks, brand B did not report the quantity and type of microorganism present in the product, using only the expression "live lactobacilli". The analyzed products showed population of probiotics above the minimum recommended, however, the reduction of acid resistance can induce changes in its functionality after consumption.