The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis

O leite de cabra é recomendado para pessoas intolerantes ao leite de vaca e/ou portadoras de desordens gastrintestinais. frozen yogurt elaborado a partir de iogurte de leite de cabra foi acrescido de 1% de prebiótico (inulina), 0,25% de cultura starter (Streptococcus thermophilus e Lactobacillus bulgaricus) e 0,25% de cultura probiótica (Bifidobacterium animalis e Lactobacillus acidophilus) para verificar seu potencial probiótico (após sete e 120 dias de armazenamento), sua qualidade físico-química e sua aceitação sensorial. Durante a estocagem, houve redução de células viáveis da flora microbiana, principalmente dos probióticos. Ainda assim, o produto apresenta potencialidade probiótica pela soma de B. animalis e L. acidophilus atingir o mínimo desejável até o fim do armazenamento. Os valores de extrato seco total (26,6±0,2%), proteína (3,0±0,2), gordura (2,6±0,1%), pH (5,5±0,01) e ácido láctico (0,2±0,01%) encontram-se semelhantes aos relatados em outros trabalhos para o mesmo produto. A avaliação sensorial foi realizada por 50 provadores não treinados em teste com escala hedônica de sete níveis e intenção de compra. O produto recebeu bons escores para aparência global, cor, aroma e sabor; já textura e sabor residual obtiveram menores índices de aceitação. Na intenção de compra, 61% dos avaliadores declararam que comprariam o produto, contra 39% que não comprariam. Nessas condições, demonstra-se a viabilidade de elaboração de frozen yogurt de leite caprino acrescido de pre- e probióticos.

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Tetracycline susceptibility of the ingested Lactobacillus acidophilus LaCH-5 and Bifidobacterium animalis subsp. lactis Bb-12 strains during antibiotic/probiotic intervention

International Journal of Antimicrobial Agents ◽

10.1016/j.ijantimicag.2006.09.020 ◽

2007 ◽

Vol 29 (3) ◽

pp. 271-280 ◽

Cited By ~ 33

Author(s):

Maria Saarela ◽

Johanna Maukonen ◽

Atte von Wright ◽

Terttu Vilpponen-Salmela ◽

Andrea J. Patterson ◽

...

Keyword(s):

Lactobacillus Acidophilus ◽

Bifidobacterium Animalis ◽

Probiotic Intervention

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Predominant genera of fecal microbiota in children with atopic dermatitis are not altered by intake of probiotic bacteria Lactobacillus acidophilus NCFM and Bifidobacterium animalis subsp. lactis Bi-07

FEMS Microbiology Ecology ◽

10.1111/j.1574-6941.2010.01024.x ◽

2011 ◽

Vol 75 (3) ◽

pp. 482-496 ◽

Cited By ~ 49

Author(s):

Nadja Larsen ◽

Finn K. Vogensen ◽

Rikke Gøbel ◽

Kim F. Michaelsen ◽

Waleed Abu Al-Soud ◽

...

Keyword(s):

Atopic Dermatitis ◽

Lactobacillus Acidophilus ◽

Fecal Microbiota ◽

Probiotic Bacteria ◽

Bifidobacterium Animalis ◽

Lactobacillus Acidophilus Ncfm

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Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts

LWT ◽

10.1016/j.lwt.2007.08.009 ◽

2008 ◽

Vol 41 (7) ◽

pp. 1317-1322 ◽

Cited By ~ 109

Author(s):

K. Kailasapathy ◽

I. Harmstorf ◽

M. Phillips

Keyword(s):

Lactobacillus Acidophilus ◽

Bifidobacterium Animalis

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Applicability of Bacteriocinogenic Lactobacillus pentosus 31-1 as a Novel Functional Starter Culture or Coculture for Fermented Sausage Manufacture

Journal of Food Protection ◽

10.4315/0362-028x-73.2.292 ◽

2010 ◽

Vol 73 (2) ◽

pp. 292-298 ◽

Cited By ~ 12

Author(s):

GUORONG LIU ◽

MANSEL W. GRIFFITHS ◽

NAN SHANG ◽

SHANGWU CHEN ◽

PINGLAN LI

Keyword(s):

Sensory Quality ◽

Lipolytic Activity ◽

Starter Culture ◽

Meat Product ◽

Fatty Acid Analysis ◽

Fermented Sausage ◽

Lactobacillus Pentosus ◽

Fermented Sausages ◽

Challenge Tests ◽

Sensory Profiles

The technological feasibility of producing fermented sausages using the bacteriocin-producing Lactobacillus pentosus 31-1, isolated from a traditional Chinese fermented meat product (Xuanwei ham), was evaluated. Strain 31-1 was used both as a single starter and in coculture for manufacture of fermented sausages. The microbiological and physicochemical properties (color, texture, and sensory quality) and the production of bacteriocin during ripening of these products were compared with those characteristics of sausages produced with a commercial meat starter. Challenge tests were performed using Listeria innocua or Staphylococcus aureus as target strains. The addition of L. pentosus 31-1 can significantly reduce L. innocua and S. aureus populations during all ripening phases. Free amino acid and free fatty acid analysis suggested that strain 31-1 might have proteolytic and lipolytic activity. The use of this strain resulted in a final product with a brighter surface and better texture and sensory profiles. A maximum bacteriocin (pentocin 31-1) concentration of 640 AU/g was detected in homogenized sausages with added L. pentosus 31-1. The bacteriocin-producing strain L. pentosus 31-1 could be used as a novel functional starter culture or coculture for sausage fermentation.

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The Administration Matrix Modifies the Beneficial Properties of a Probiotic Mix of Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus acidophilus LA-5

Probiotics and Antimicrobial Proteins ◽

10.1007/s12602-020-09702-2 ◽

2020 ◽

Author(s):

Gréta Pápai ◽

Edgar Torres-Maravilla ◽

Florian Chain ◽

Éva Varga-Visi ◽

Otília Antal ◽

...

Keyword(s):

Lactobacillus Acidophilus ◽

Bifidobacterium Animalis

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Ultrasound-Attenuated Microorganisms Inoculated in Vegetable Beverages: Effect of Strains, Temperature, Ultrasound and Storage Conditions on the Performances of the Treatment

Microorganisms ◽

10.3390/microorganisms8081219 ◽

2020 ◽

Vol 8 (8) ◽

pp. 1219

Author(s):

Daniela Campaniello ◽

Maria Rosaria Corbo ◽

Barbara Speranza ◽

Milena Sinigaglia ◽

Antonio Bevilacqua

Keyword(s):

Analysis Of Variance ◽

Lactobacillus Acidophilus ◽

Storage Conditions ◽

Second Step ◽

Food Matrix ◽

Multifactorial Analysis ◽

Bifidobacterium Animalis ◽

And Storage ◽

Lactobacillus Acidophilus La5

Four microorganisms (Lactobacillus acidophilus LA5, Bifidobacterium animalis subsp. lactis DSM 10140 and Lactiplantibacillus plantarum c16 and c19) were attenuated through ultrasound (US) treatments (40% of power for 2, 4 and 6 min; and 60% for 2 min; pulses were set at 2 s) inoculated in rice–oats–almond–soy-based beverages and stored at 4 °C for eight days. All strains were able to survive throughout the storage independently by the food matrix. Concerning the effect on acidification, the results were analyzed through multifactorial analysis of variance (MANOVA) and the key-findings of this were: (i) The treatment with 40% of power for 6 min was the most efficient at delaying acidification; (ii) Lb. acidophilus LA5 showed the best capacity to delay acidification; (iii) in the soy-based beverage a lower acidification was found. In a second step, L. plantarum c16 and c19 were attenuated, inoculated in rice beverage, stored under a thermal abuse (for 4 and 24 h) and then at 4, 15 and 20 °C. The results showed that only when US were combined with refrigeration temperatures were they efficient at delaying acidification. Thus, a perspective for attenuation could be the optimization of the treatment to design an effective way to counteract acidification also under a thermal abuse.

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