Probióticos são suplementos alimentares de microrganismos vivos com efeitos benéficos no hospedeiro animal pela melhora do balanço intestinal. Dentre os microrganismos considerados probióticos, somente aqueles microrganismos classificados como bactérias ácido lácticas (LAB) são considerados importantes em relação à alimentação. Cultivos de altas densidades de células são cada vez mais importantes do ponto de vista industrial para a obtenção de LABs, pois produtos adicionados com esses suplementos apresentam alto valor agregado. Este trabalho tem por objetivo a produção de Lactobacillus plantarum em cultivo submerso em biorreator, avaliação da sua resistência na forma livre e imobilizada frente às condições de armazenamento sob refrigeração e trânsito gastrointestinal e elaboração de produto fermentado com adição de probióticos. Inicialmente foram realizados experimentos para selecionar Lactobacillus que apresentassem alta produtividade de biomassa. Em seguida foram realizados experimentos para avaliar a utilização de soro de queijo como ingrediente base da formulação do meio de cultivo e sua suplementação com diferentes fontes de nitrogênio. Com o microrganismo selecionado, L. plantarum, realizou-se a seleção de variáveis através do delineamento experimental Plackett Burman (P-B). A otimização das condições de cultivo foi realizada utilizando um delineamento composto central rotacional (DCCR). Paralelamente, foram testadas a sobrevivência de L. plantarum em armazenamento sob refrigeração e à exposição a meios que simulem a passagem pelo aparelho digestivo. Estas avaliações foram realizadas comparativamente entre os microrganismos na forma livre e na forma microencapsulada utilizando como polímeros alginato de sódio e pectina e recobrimentos com alginato de sódio e quitosana. Os resultados mostraram que a temperatura, pH, taxa de aeração, concentração de lactose e peptona foram os parâmetros que mais influenciaram a produção de biomassa. O DCCR para temperatura e taxa de aeração mostraram que o máximo de produção de biomassa predita foi de 14,30 g L-1 de L. plantarum, nas condições otimizadas. No ponto central do DCCR, atingiu-se a produção de biomassa de L. plantarum de 10,2 g L-1, como taxa de conversão de 0,10 g de células g-1 de lactose e 1,08 g de ácido láctico g-1 lactose (m/m) com as seguintes condições de cultivos: 140 g L-1 de lactose; 15 g L-1 peptona; 5 g L-1 extrato de levedura; pH 5,2; velocidade de agitação de 200 rpm; 34 ºC e 3,5 vvm. O meio intestinal simulado não interferiu na viabilidade dos microrganismos em relação ao meio controle. Já o meio gástrico simulado diminui drasticamente a viabilidade dos microrganismos nas condições testadas não havendo diferença significativa entre os diferentes materiais imobilizantes utilizados e o controle sem imobilização. No armazenamento sob refrigeração houve aumento da viabilidade em relação às células não imobilizadas, sendo que os tratamentos em que houve menor perda de viabilidade foram imobilização em 4 % de pectina, 3 % de alginato de sódio recoberto com quitosana e mistura de 2 % de alginato de sódio e 2 % de pectina. Quando testada a viabilidade em iogurte de L. plantarum imobilizados em 3 % de alginato recoberto com quitosana houve perda de viabilidade de 0,55 ciclo logarítmico durante 38 dias de armazenamento. A cepa de L. plantarum estudada se mostra como um microrganismos potencial para utilização como probiótico em alimentos, uma vez que demonstrou alta produtividade de células e boa viabilidade frente às condições de estresse utilizadas. / Probiotics are live microorganisms feed supplement, which beneficially affects the host animal by improving its intestinal microbial balance. Among the microorganisms considered probiotics, only those strains classified as latic acid bacteria - LAB are considered of importance regarding to the nutritional effects. High cell density cultivations of LABs are important from the industrial viewpoint, because products added with this supplement are of high value. The aims of this work were to investigate the biomass production of Lactobacillus plantarum in submerged bioreactor cultures, evaluate the resistance of free and immobilized L. plantarum when submitted to refrigerated storage, the viability in simulated gastrointestinal juices and in yoghurt. Initially, experiments were performed to select Lactobacillus that showed high productivity of biomass. Further experiments were performed to evaluate the use of cheese whey as a basic ingredient in the formulation of the medium and its supplementation with different nitrogen sources. The selected microorganism, L. plantarum, was used for the selection of variables of the Plackett Burman (PB) design. The optimization of culture conditions was performed using a central composite rotational (CCD) design. In parallel, it was tested the survival of L. plantarum in refrigerated storage and exposure to media that simulated the passage through the digestive tract. These evaluations were performed comparatively between microorganisms in the free and microencapsulated form using as polymers sodium alginate and pectin, coated with sodium alginate or chitosan. Results have shown that temperature, pH, aeration rate, lactose, and peptone were the most influential over biomass formation. The CCD for temperature and aeration rate showed that the model predicted maximal biomass production of 14.30 g L-1 (dw) of L. plantarum under the optimized conditions. At central point of CCD, it was obtained a biomass production of 10.2 g L-1 (dw), with conversion rates of 0.10 g of cell g-1 lactose and 1.08 g lactic acid g-1 lactose (w/w), with the following conditions: 140 g L-1 of lactose; 15 g L-1 peptone; 5 g L-1 of yeast extract; pH 5.2; stirred agitation of 200 rpm; 34 ºC and 3.5 vvm. The simulated intestinal medium did not affect the viability of microorganisms in relation to the control medium. However, the simulated gastric medium drastically reduces the viability of microorganisms in the conditions tested with no significant difference between the different materials used and the control without immobilization. In refrigerated storage there was an increase in the viability compared to free microorganisms, and the treatments with lower loss of viability were those of 4% pectin, 3% sodium alginate coated with chitosan and a mixture of 2% alginate sodium and 2% pectin. When tested the viability in yogurt of L. plantarum immobilized in 3% alginate coated with chitosan, the viability loss was 0.55 log cycle during 38 days of storage. The strain of L. plantarum studied was shown as a potential organism for use as probiotics in food, since it has shown high yield and good cell viability in the face of stress conditions used.

Probióticos são suplementos alimentares de microrganismos vivos com efeitos benéficos no hospedeiro animal pela melhora do balanço intestinal. Dentre os microrganismos considerados probióticos, somente aqueles microrganismos classificados como bactérias ácido lácticas (LAB) são considerados importantes em relação à alimentação. Cultivos de altas densidades de células são cada vez mais importantes do ponto de vista industrial para a obtenção de LABs, pois produtos adicionados com esses suplementos apresentam alto valor agregado. Este trabalho tem por objetivo a produção de Lactobacillus plantarum em cultivo submerso em biorreator, avaliação da sua resistência na forma livre e imobilizada frente às condições de armazenamento sob refrigeração e trânsito gastrointestinal e elaboração de produto fermentado com adição de probióticos. Inicialmente foram realizados experimentos para selecionar Lactobacillus que apresentassem alta produtividade de biomassa. Em seguida foram realizados experimentos para avaliar a utilização de soro de queijo como ingrediente base da formulação do meio de cultivo e sua suplementação com diferentes fontes de nitrogênio. Com o microrganismo selecionado, L. plantarum, realizou-se a seleção de variáveis através do delineamento experimental Plackett Burman (P-B). A otimização das condições de cultivo foi realizada utilizando um delineamento composto central rotacional (DCCR). Paralelamente, foram testadas a sobrevivência de L. plantarum em armazenamento sob refrigeração e à exposição a meios que simulem a passagem pelo aparelho digestivo. Estas avaliações foram realizadas comparativamente entre os microrganismos na forma livre e na forma microencapsulada utilizando como polímeros alginato de sódio e pectina e recobrimentos com alginato de sódio e quitosana. Os resultados mostraram que a temperatura, pH, taxa de aeração, concentração de lactose e peptona foram os parâmetros que mais influenciaram a produção de biomassa. O DCCR para temperatura e taxa de aeração mostraram que o máximo de produção de biomassa predita foi de 14,30 g L-1 de L. plantarum, nas condições otimizadas. No ponto central do DCCR, atingiu-se a produção de biomassa de L. plantarum de 10,2 g L-1, como taxa de conversão de 0,10 g de células g-1 de lactose e 1,08 g de ácido láctico g-1 lactose (m/m) com as seguintes condições de cultivos: 140 g L-1 de lactose; 15 g L-1 peptona; 5 g L-1 extrato de levedura; pH 5,2; velocidade de agitação de 200 rpm; 34 ºC e 3,5 vvm. O meio intestinal simulado não interferiu na viabilidade dos microrganismos em relação ao meio controle. Já o meio gástrico simulado diminui drasticamente a viabilidade dos microrganismos nas condições testadas não havendo diferença significativa entre os diferentes materiais imobilizantes utilizados e o controle sem imobilização. No armazenamento sob refrigeração houve aumento da viabilidade em relação às células não imobilizadas, sendo que os tratamentos em que houve menor perda de viabilidade foram imobilização em 4 % de pectina, 3 % de alginato de sódio recoberto com quitosana e mistura de 2 % de alginato de sódio e 2 % de pectina. Quando testada a viabilidade em iogurte de L. plantarum imobilizados em 3 % de alginato recoberto com quitosana houve perda de viabilidade de 0,55 ciclo logarítmico durante 38 dias de armazenamento. A cepa de L. plantarum estudada se mostra como um microrganismos potencial para utilização como probiótico em alimentos, uma vez que demonstrou alta produtividade de células e boa viabilidade frente às condições de estresse utilizadas. / Probiotics are live microorganisms feed supplement, which beneficially affects the host animal by improving its intestinal microbial balance. Among the microorganisms considered probiotics, only those strains classified as latic acid bacteria - LAB are considered of importance regarding to the nutritional effects. High cell density cultivations of LABs are important from the industrial viewpoint, because products added with this supplement are of high value. The aims of this work were to investigate the biomass production of Lactobacillus plantarum in submerged bioreactor cultures, evaluate the resistance of free and immobilized L. plantarum when submitted to refrigerated storage, the viability in simulated gastrointestinal juices and in yoghurt. Initially, experiments were performed to select Lactobacillus that showed high productivity of biomass. Further experiments were performed to evaluate the use of cheese whey as a basic ingredient in the formulation of the medium and its supplementation with different nitrogen sources. The selected microorganism, L. plantarum, was used for the selection of variables of the Plackett Burman (PB) design. The optimization of culture conditions was performed using a central composite rotational (CCD) design. In parallel, it was tested the survival of L. plantarum in refrigerated storage and exposure to media that simulated the passage through the digestive tract. These evaluations were performed comparatively between microorganisms in the free and microencapsulated form using as polymers sodium alginate and pectin, coated with sodium alginate or chitosan. Results have shown that temperature, pH, aeration rate, lactose, and peptone were the most influential over biomass formation. The CCD for temperature and aeration rate showed that the model predicted maximal biomass production of 14.30 g L-1 (dw) of L. plantarum under the optimized conditions. At central point of CCD, it was obtained a biomass production of 10.2 g L-1 (dw), with conversion rates of 0.10 g of cell g-1 lactose and 1.08 g lactic acid g-1 lactose (w/w), with the following conditions: 140 g L-1 of lactose; 15 g L-1 peptone; 5 g L-1 of yeast extract; pH 5.2; stirred agitation of 200 rpm; 34 ºC and 3.5 vvm. The simulated intestinal medium did not affect the viability of microorganisms in relation to the control medium. However, the simulated gastric medium drastically reduces the viability of microorganisms in the conditions tested with no significant difference between the different materials used and the control without immobilization. In refrigerated storage there was an increase in the viability compared to free microorganisms, and the treatments with lower loss of viability were those of 4% pectin, 3% sodium alginate coated with chitosan and a mixture of 2% alginate sodium and 2% pectin. When tested the viability in yogurt of L. plantarum immobilized in 3% alginate coated with chitosan, the viability loss was 0.55 log cycle during 38 days of storage. The strain of L. plantarum studied was shown as a potential organism for use as probiotics in food, since it has shown high yield and good cell viability in the face of stress conditions used.

Resumo: O desenvolvimento de alimentos funcionais tem aumentado mundialmente devido a seus compostos bioativos que diminuem o risco de doenças e promovem a saúde. Baseado nisso, a indústria e a comunidade científica estão, cada vez mais, buscando ingredientes que possam conferir tais características aos alimentos. A soja, além de ser importante fonte protéica, possui fibras, isoflavonas, oligossacarídeos com potencial prebiótico (rafinose e estaquinose), vitaminas e minerais. As raízes tuberosas de yacon (Smallanthus sonchifolius) possuem grande quantidade de frutooligossacarídeos do tipo inulina, um componente não digerível pelo nosso organismo, com função de auxiliar na seleção de determinadas bactérias da microbiota intestinal, principalmente as bifidobactérias, possuindo, portanto, efeito prebiótico. O objetivo do presente estudo foi o de verificar, através da metodologia da superfície de resposta, as melhores condições para a utilização simultânea de extratos aquosos de soja e de yacon no desenvolvimento de um novo produto fermentado por um cultivo probiótico constituído por Enterococcus faecium CRL 183 e Lactobacillus helveticus ssp jugurti 416. Para tanto, as variáveis independentes foram representadas pelo teor protéico fornecido pelo extrato hidrossolúvel de soja (g/L) e pelo extrato aquoso de yacon (%). As variáveis dependentes (respostas) foram obtidas através do teste de aceitação sensorial ("sabor" e "impressão global"). A otimização conjunta das variáveis apontou a formulação 7 (1,74 g/L de teor protéico fornecido pelo extrato de soja e 25,86% de extrato de yacon) do planejamento experimental como sendo a mais adequada. No entanto, as formulações 9 e 10 (ambas contendo 1,74 g/L de teor protéico fornecido pelo extrato de soja e 40% de extrato de yacon) apresentaram valores de aceitação que não diferiram significativamente... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: World-wide the development of functional food has been increased, due to its bioactive components which decrease the risk of getting some illnesses and promote health. Based on that, the industry and the scientific population are more and more searching for ingredients that may confer such characteristics to food. The soy, besides being an important proteic source, has fibers and isoflavones, oligosaccharides with potential prebiotic (raffinose and stachyose), vitamins and minerals. The yacon tuber (Smallanthus sonchifolius) is a source of fructooligosaccharides, type inulin, undigestible components by our organism that helps in the selection and development of some bacteria of intestinal microbiota, mainly the bifidobacteria, which means that yacon has prebiotic effect. The aim of this study was to check, through Response Surface Methodology, the optimum conditions to use, simultaneously, the soy and yacon watery extracts in the development of a new fermented product with the probiotic cultive constituted by Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti 416. Therefore, the independent variables were represented by the protein of soymilk (g/L) and the yacon extract (%). The dependent variables (responses) were obtained through the acceptance test ("taste" and "overall acceptability"). The joint optimization of the variables pointed out the 7th formulation (1.74 g/L of soymilk protein and 25.86% of yacon extract) of the factorial design as the most adequate. However, the 9th and 10th formulations (both containing 1.74 g/L of soymilk protein and 40% of yacon extract) presented acceptance scores significantly equal to the 7th treatment. The optimized product was submitted to the shelf-life determination, and it was presented in conditions of consuming in the course of 21 days at 5 ºC and with viability of the probiotic cultive among... (Complete abstract click electronic access below) / Orientador: Elizeu Antonio Rossi / Coorientador: Dionisio Borsato / Banca: Daniela Cardoso Umbelino Cavallini / Banca: Eliane Maria Ravasi Stéfano Simionato / Mestre

Probióticos são suplementos alimentares de microrganismos vivos com efeitos benéficos no hospedeiro animal pela melhora do balanço intestinal. Dentre os microrganismos considerados probióticos, somente aqueles microrganismos classificados como bactérias ácido lácticas (LAB) são considerados importantes em relação à alimentação. Cultivos de altas densidades de células são cada vez mais importantes do ponto de vista industrial para a obtenção de LABs, pois produtos adicionados com esses suplementos apresentam alto valor agregado. Este trabalho tem por objetivo a produção de Lactobacillus plantarum em cultivo submerso em biorreator, avaliação da sua resistência na forma livre e imobilizada frente às condições de armazenamento sob refrigeração e trânsito gastrointestinal e elaboração de produto fermentado com adição de probióticos. Inicialmente foram realizados experimentos para selecionar Lactobacillus que apresentassem alta produtividade de biomassa. Em seguida foram realizados experimentos para avaliar a utilização de soro de queijo como ingrediente base da formulação do meio de cultivo e sua suplementação com diferentes fontes de nitrogênio. Com o microrganismo selecionado, L. plantarum, realizou-se a seleção de variáveis através do delineamento experimental Plackett Burman (P-B). A otimização das condições de cultivo foi realizada utilizando um delineamento composto central rotacional (DCCR). Paralelamente, foram testadas a sobrevivência de L. plantarum em armazenamento sob refrigeração e à exposição a meios que simulem a passagem pelo aparelho digestivo. Estas avaliações foram realizadas comparativamente entre os microrganismos na forma livre e na forma microencapsulada utilizando como polímeros alginato de sódio e pectina e recobrimentos com alginato de sódio e quitosana. Os resultados mostraram que a temperatura, pH, taxa de aeração, concentração de lactose e peptona foram os parâmetros que mais influenciaram a produção de biomassa. O DCCR para temperatura e taxa de aeração mostraram que o máximo de produção de biomassa predita foi de 14,30 g L-1 de L. plantarum, nas condições otimizadas. No ponto central do DCCR, atingiu-se a produção de biomassa de L. plantarum de 10,2 g L-1, como taxa de conversão de 0,10 g de células g-1 de lactose e 1,08 g de ácido láctico g-1 lactose (m/m) com as seguintes condições de cultivos: 140 g L-1 de lactose; 15 g L-1 peptona; 5 g L-1 extrato de levedura; pH 5,2; velocidade de agitação de 200 rpm; 34 ºC e 3,5 vvm. O meio intestinal simulado não interferiu na viabilidade dos microrganismos em relação ao meio controle. Já o meio gástrico simulado diminui drasticamente a viabilidade dos microrganismos nas condições testadas não havendo diferença significativa entre os diferentes materiais imobilizantes utilizados e o controle sem imobilização. No armazenamento sob refrigeração houve aumento da viabilidade em relação às células não imobilizadas, sendo que os tratamentos em que houve menor perda de viabilidade foram imobilização em 4 % de pectina, 3 % de alginato de sódio recoberto com quitosana e mistura de 2 % de alginato de sódio e 2 % de pectina. Quando testada a viabilidade em iogurte de L. plantarum imobilizados em 3 % de alginato recoberto com quitosana houve perda de viabilidade de 0,55 ciclo logarítmico durante 38 dias de armazenamento. A cepa de L. plantarum estudada se mostra como um microrganismos potencial para utilização como probiótico em alimentos, uma vez que demonstrou alta produtividade de células e boa viabilidade frente às condições de estresse utilizadas. / Probiotics are live microorganisms feed supplement, which beneficially affects the host animal by improving its intestinal microbial balance. Among the microorganisms considered probiotics, only those strains classified as latic acid bacteria - LAB are considered of importance regarding to the nutritional effects. High cell density cultivations of LABs are important from the industrial viewpoint, because products added with this supplement are of high value. The aims of this work were to investigate the biomass production of Lactobacillus plantarum in submerged bioreactor cultures, evaluate the resistance of free and immobilized L. plantarum when submitted to refrigerated storage, the viability in simulated gastrointestinal juices and in yoghurt. Initially, experiments were performed to select Lactobacillus that showed high productivity of biomass. Further experiments were performed to evaluate the use of cheese whey as a basic ingredient in the formulation of the medium and its supplementation with different nitrogen sources. The selected microorganism, L. plantarum, was used for the selection of variables of the Plackett Burman (PB) design. The optimization of culture conditions was performed using a central composite rotational (CCD) design. In parallel, it was tested the survival of L. plantarum in refrigerated storage and exposure to media that simulated the passage through the digestive tract. These evaluations were performed comparatively between microorganisms in the free and microencapsulated form using as polymers sodium alginate and pectin, coated with sodium alginate or chitosan. Results have shown that temperature, pH, aeration rate, lactose, and peptone were the most influential over biomass formation. The CCD for temperature and aeration rate showed that the model predicted maximal biomass production of 14.30 g L-1 (dw) of L. plantarum under the optimized conditions. At central point of CCD, it was obtained a biomass production of 10.2 g L-1 (dw), with conversion rates of 0.10 g of cell g-1 lactose and 1.08 g lactic acid g-1 lactose (w/w), with the following conditions: 140 g L-1 of lactose; 15 g L-1 peptone; 5 g L-1 of yeast extract; pH 5.2; stirred agitation of 200 rpm; 34 ºC and 3.5 vvm. The simulated intestinal medium did not affect the viability of microorganisms in relation to the control medium. However, the simulated gastric medium drastically reduces the viability of microorganisms in the conditions tested with no significant difference between the different materials used and the control without immobilization. In refrigerated storage there was an increase in the viability compared to free microorganisms, and the treatments with lower loss of viability were those of 4% pectin, 3% sodium alginate coated with chitosan and a mixture of 2% alginate sodium and 2% pectin. When tested the viability in yogurt of L. plantarum immobilized in 3% alginate coated with chitosan, the viability loss was 0.55 log cycle during 38 days of storage. The strain of L. plantarum studied was shown as a potential organism for use as probiotics in food, since it has shown high yield and good cell viability in the face of stress conditions used.

Submitted by (edna.saturno@ufrpe.br) on 2016-07-26T14:53:59Z No. of bitstreams: 1 Livia Cabanez Ferreira.pdf: 1269758 bytes, checksum: 569ba2c10ffaa008f5cac928d2e717db (MD5) / Made available in DSpace on 2016-07-26T14:53:59Z (GMT). No. of bitstreams: 1 Livia Cabanez Ferreira.pdf: 1269758 bytes, checksum: 569ba2c10ffaa008f5cac928d2e717db (MD5) Previous issue date: 2012-02-28 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The direct relationship between health and diet is already scientifically proven. Functional foods, especially those containing probiotics, prebiotics and synbiotics, are much in demand by the population. Milk-based foods carry a variety of appeals focused on health, with some therapeutic properties. The objective of this study, probiotic yoghurts and symbiotic develop flavor caja and characterize them as to the quality parameters. Four types of yogurt were prepared, namely: two symbiotics and two probiotics, both with whole milk (I1 and I2) and skim milk (D1 and D2) respectively. Underwent physical and chemical analyzes, evaluation of shelf life, with analyzes of microorganisms quality indicators, quantification of lactic acid bacteria present in the formulations and sensory analysis. As for the physical-chemical formulations presented significant variations for all parameters evaluated in the composition, the levels of total sugars did not show significant differences, but the symbiotic formulation with skim milk showed significantly higher values for reducing sugars, whileformulations, symbiotic with whole milk with skim milk and probiotic showed higher values for the non-reducing sugars. Calcium and phosphorus showed significant differences between the formulations, acceptable values can characterize them as sources of these minerals. There was no significant difference in the soluble solids. The counts of lactic acid bacteria obtained high values being considered probiotic formulations according to the law. The addition of FOS aimed at development of symbiotic yogurt flavor caja, did not affect the viability of probiotics during storage or the content of crude fiber. During the shelf life of decreased pH and significant increase in acidity, but with values within the limits allowed by law. The formulations presented satisfactory sanitary quality throughout the storage period. All formulations were analyzed and accepted by consumers, for all sensory attributes evaluated in the test, as well as the rate of acceptability and purchase intent, therefore, the formulations studied had to be viable in terms of nutritional, sensory and microbiological stability during storage with potential use by the food industry. / A relação direta entre saúde e dieta já é comprovada cientificamente. Alimentos funcionais, especialmente os que contém probióticos, prebióticos e simbióticos, estão sendo muito procurados pela população. Alimentos à base de leite carregam uma diversidade de apelos voltados à saúde, tendo alguns deles propriedades terapêuticas. Objetivou-se com este estudo, desenvolver iogurtes probióticos e simbióticos sabor cajá e caracterizá-los quanto à parâmetros de qualidade. Quatro tipos de iogurtes foram elaborados, sendo eles: dois simbióticos e dois probióticos, ambos com leite integral (I1 e I2) e leite desnatado (D1 e D2) respectivamente. Foram submetidos à análises físico-químicas, avaliação da vida de prateleira, com análises de microrganismos indicadores de qualidade, quantificação das bactérias lácticas presentes nas formulações e análises sensoriais. Quanto às análises físico-químicas as formulações apresentaram variações significativas para todos os parâmetros avaliados na composição centesimal, os teores de açúcares totais não demonstraram diferenças significativas, porém a formulação simbiótica com leite desnatado apresentou valores significativamente maiores para os teores de açúcares redutores, enquanto as formulações, simbiótica com leite integral e probiótica com leite desnatado, apresentaram maiores valores para os açúcares não redutores. Cálcio e fósforo apresentaram diferenças significativas entre as formulações, porém com valores aceitáveis podendo caracterizá-los como fontes destes minerais. Não houve diferença significativa quanto ao teor de sólidos solúveis. As contagens de bactérias lácticas obtiveram valores elevados sendo as formulações consideradas probióticas segundo a legislação. A adição de FOS destinada a elaboração dos iogurtes simbióticos sabor cajá, não influenciou a viabilidade dos probióticos durante o período de estocagem nem o teor de fibra bruta. Durante a vida de prateleira houve diminuição do pH e aumento significativos da acidez, porém com valores dentro do limite permitido pela legislação. As formulações apresentaram qualidade higiênico-sanitária satisfatória, durante todo período de armazenamento. Todas as formulações analisadas foram bem aceitas pelos consumidores, para todos os atributos avaliados no teste sensorial, assim como o índice de aceitabilidade e intenção de compra, portanto, as formulações estudadas apresentaram-se viáveis em termos nutricionais e sensoriais, além da estabilidade microbiológica durante o armazenamento, com potencial aproveitamento pela indústria de alimentos.

As of today, there is a challenge amongst the elderly to get the energy they need. Malnutrition is a fact for too many and protein is one of the most common deficiencies among macronutrients in this age group. Another group, also in the need of extra energy and protein, are those with a higher level of physical activity. Aventure AB in Lund, Sweden, has earlier developed an “in between meal beverage”, based on oats, with high energy and protein content called “Skaka & Smaka”. This beverage has with promising results been distributed to selected hospitals in Sweden as a pilot-trial. As an expansion of this product, Aventure wanted to create an oat-based, energy dense stirred yogurt. The aim of this study was to investigate the feasibility of addition of different protein sources to create an energy dense stirred yogurt with good texture and a balance of macronutrients. Four different types of protein sources were, separately or in combination, added to the original recipe of “Skaka & Smaka” (without added flavour), after which it was fermented and evaluated regarding sensory and physio-chemical properties. Three different fruit purée mixtures were added separately to the fermented oat-base in different proportions and evaluated by taste, color and flavour intensity. Salt concentration was adjusted and two final products were developed and evaluated through a sensory consumer test, at two different retirement homes in Hässleholm, Sweden. To measure the participants opinions a 9-point hedonic scale was used and attributes evaluated were first impression, color, taste, consistency, thickness, spoonability and total impression. All of the 11 individuals who participated were at the age of 75 and over, where of 2 were men and 9 were women. The proportions of added protein in the two final products were 10% casein and 90% whey. The two selected fruit purées, “skogen” and “havet”, were added in the concentration of 30%. The addition of salt was increased with 100%, resulting in a final concentration of 0.08 g per 100 grams. The sensory analysis revealed no statistical significance between any of the related attributes of the two yogurts. The attribute most important for general liking was taste, followed by texture and color.    Seven individuals (64%) said they could consume this kind of product a few times a week and all participants thought that there was a need for this kind of product. The two yogurts developed in this project, “skogen” and “havet”, and the concept behind them seem to have good potential for consumer liking, though further development of taste and texture is needed. / Som det ser ut idag så finns det en utmaning bland de äldre att få i sig den energi de behöver. Undernäring är ett faktum för allt för många och protein är en av de vanligaste bristerna bland makronäringsämnena inom denna åldersgrupp.    En annan grupp som också är i behov av extra energi och protein är de med en hög fysisk aktivitetsnivå. Aventure AB i Lund, Sverige, har tidigare utvecklat en mellanmåls dryck, baserad på havre, med ett högt energi- och proteininnehåll, kallad ”Skaka & Smaka”. Denna dryck har i ett pilot försök och med lovande resultat distribuerats till flertalet utvalda sjukhus i Sverige. Som en vidareutveckling av denna produkt ville Aventure skapa en havrebaserad, energität, rörd yoghurt. Syftet med denna studie var att undersöka geomförbarheten i tillsättning av olika proteinkällor för att skapa en energität, rörd yoghurt med bra konsistens och en balans av makronäringsämnen. Fyra olika typer av proteinkällor tillsattes, separat eller i kombination, till originalreceptet för ”Skaka & Smaka” (utan tillsatt smak), vartefter blandningen fermenterades och utvärderades utifrån sensoriska och fysio-kemikaliska egenskaper. Tre olika fruktpurée blandningar tillsattes separat till den fermenterade havrebasen i olika proportioner och utvärderades utifrån smak, färg och smakintensitet. Saltkoncentrationen justerades och två slutliga produkter utvecklades och utvärderades genom ett sensoriskt konsumenttest, vid två olika äldreboenden i Hässleholm, Sverige. För att mäta deltagarnas åsikter användes en 9-punkt hedonisk skala och de attribut som utvärderades var första intryck, färg, smak, konsistens, tjockhet, skedbarhet och totalt intryck. Alla de 11 individer som deltog var av ålder 75 och över, varav två var män och nio var kvinnor. Proportionerna av tillsatt protein i de två slutliga produkterna var 10% kasein och 90% vassle. De två valda fruktpuréerna, ”skogen” och ”havet”, tillsattes i en koncentration på 30%. Tillsatsen av salt ökades med 100%, vilket resulterade i en slutlig koncentration på 0.08g per 100 gram. Den sensoriska analysen visade inte på någon statistisk signifikant skillnad mellan de relaterade attributen för de två olika yoghurtarna. Attributen som var av störst vikt för generellt tycke var smak, följt av konsistens och färg. Sju individer (64%) sa att de kunde konsumera en produkt som denna ett par gånger i veckan och alla deltagande tyckte att det fanns ett behov av en produkt som denna. De två yoghurtarna som utvecklades i detta projekt, ”skogen” och ”havet”, och det bakomliggande konceptet tycks ha god potential bland konsumenter, men vidare utveckling av smak och konsistens är nödvändigt.

Zvýšená konzumace fermentovaných mléčných výrobků v posledních letech vede k zavádění nových výrobků na trh. Funkční a probiotické produkty jsou v dnešní době také hojně rozšířeny. Cílem diplomové práce bylo posoudit mikrobiální kvalitu komerčních jogurtů a nefarmakologických probiotických výrobků. Bylo zkoumáno 24 vzorků jogurtů a 8 vzorků probiotických mléčných výrobků. Pozornornost byla zaměřena zvláště na kvantifikaci mikroorganismů v jednotlivých výrobcích a na sledování viability buněk. Většina mléčných produktů obsahovala počty odpovídající minimální požadované hodnotě 1x107cfu/ml. Nicméně byly objeveny produkty, které neobsahovaly živé bakterie nebo obsahovaly jen jejich menší množství. To platí zejména pro běžné jogurty. Probiotické mléčné výrobky v zásadě obsahovaly větší množství bakterií než jogurty, protože je u nich navíc požadováno 1x106cfu/ml minimálního množství specifických bakterií jiných než jogurtových startovacích kultur. Isoláty z fermentovaných mléčných výrobků byly identifikovány jako Streptococcus thermophilus and Lactobacillus spp. Isoláty byly poté rozlišeny na jednotlivé kmeny pomocí RAPD použitím tří různých primerů. Byla zjištěna velká různorodost mezi kmeny rodu Lactobacillus spp. používaných různými podniky.

Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-05-23T16:26:48Z No. of bitstreams: 1 AMANDA MARIA TENÓRIO DA SILVA - DISSERTAÇÃO PPGSA PROFISSIONAL 2013..pdf: 1397750 bytes, checksum: b6766de376b80097dc0bfc537bab8aa0 (MD5) / Made available in DSpace on 2018-05-23T16:26:48Z (GMT). No. of bitstreams: 1 AMANDA MARIA TENÓRIO DA SILVA - DISSERTAÇÃO PPGSA PROFISSIONAL 2013..pdf: 1397750 bytes, checksum: b6766de376b80097dc0bfc537bab8aa0 (MD5) Previous issue date: 2013 / Face ao aumento de peso e ao aparecimento de doenças cardiovasculares na população mundial em decorrência do consumo de alimentos altamente calóricos, o desenvolvimento de alimentos com baixo ou reduzido teor de gordura e ricos em fibras torna-se essencial. Desta forma, este trabalho teve como objetivo o desenvolvimento de iogurte com propriedades funcionais utilizando fibra solúvel e a Bifidumbacterium lactis com efeito probiótico, promovendo a saúde e não a cura de doenças. O processo de fermentação foi preservado até atingir um pH de 4,6 para uma temperatura controlada de 40 °C. Foram realizadas análises físicas e físicoquímicas: cor; viscosidade aparente; pH; acidez expressa em ácido láctico, teor de extrato seco total e desengordurado; teor de gordura do iogurte produzido e o estudo do armazenamento do produto pós-acidificação. Foi determinada a viabilidade das bactérias lácticas tradicionais (Streptococcus thermophilus, Lactobacillus bulgaricus), com combinação com a bactéria probiótica (Bifidobacterium lactis) durante teste de vida útil do produto por quarenta e cinco dias. Foram realizados testes sensoriais de aceitação com provadores treinados. O pH do iogurte produzido foi de 4,45 com viscosidade de 1 minuto e 37 segundos e foi verificado alteração da acidez no 45º dia e pela equipe de degustadores alterou-se o ciclo de vida útil. / In view of the increased weight and cardiovascular diseases in the world population as a result of consumption of high-calorie food, the development of foods with low or reduced fat and high in fiber becomes critical. Thus, this work aimed at the development of functional properties using yogurt with soluble fiber and Bifidumbacterium lactis with probiotic effect, promoting health rather than curing diseases. The fermentation process was maintained until reaching a pH of 4.6 to a controlled temperature of 40°C. Analyses physical and physical-chemical properties: color, viscosity, pH, acidity expressed as lactic acid, content of total solids and degreased;-fat yogurt produced and the study of the storage of the product after acidification. It was determined the viability of traditional lactic bacteria (Streptococcus thermophilus, Lactobacillus bulgaricus) in combination with probiotic bacteria (Bifidobacterium lactis) for testing the product life of forty-five days. Tests were conducted with sensory acceptance trained panelists. The pH of the yoghurt produced with a viscosity of 4.45 was 1 minute and 37 seconds, and change of acidity was observed on the 45th day and by the team of panelists changed cycle life.

Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under different drying processes for long-term storage, and to further evaluate the feasibility of using WGP as a functional food ingredient in yogurt and salad dressing for enhancing the nutritional value and improving storability of the products. Two types of WGP samples, pomace containing seeds and skins (P) and pomace with skins only (S) from Pinot Noir (PN) and Merlot (M) were studied. Samples were subjected to four different drying conditions: 40 °C conventional and vacuum oven, 25 °C ambient air and freeze dry. Total phenolic content (TPC, by Folin-Ciocalteu assay), anthocyanins (ACY, by pH differential method) and flavanols content (TFC, by vanillin assay) of the samples along with their antioxidant activity (DPPH radical scavenge method, RSA) and antibacterial activity (minimum inhibition concentration, MIC) were determined during 16 weeks of storage under vacuum condition at 15±2 °C. Meanwhile, dietary fiber profile was evaluated by using gravimetric-enzyme method. Results showed that dietary fiber contents of PN-P, PN-S, M-P and M-S were 57-63% d.m. with the majority of insoluble fraction. Freeze dried WGP retained the highest bioactive compounds with TPC 21.19-67.74 mg GAE/g d.m., ACY of 0.35-0.76 mg Mal-3-glu/g d.m., TFC of 30.16-106.61 mg CE/g d.m. and RSA of 22.01-37.46 mg AAE/g d.m., followed with ambient air dried samples. Overall, TPC, TFC and RSA were higher in PN than in M, and higher in pomace than in skins, while reverse results were observed in ACY. All samples lost significant amount of bioactive compounds during storage, in which ambient air and freeze dried samples had TPC reduction of 32-56% and 35-58%, respectively at the end of 16 weeks of storage. RSA in PN-P and M-P remained more than 50 mg TE/g d.m., meaning WGP still met the criteria of ADF definition after 16 weeks of storage. WGP extracts showed higher antibacterial efficiency against L. innocua than that of E. coli with MIC of 2, 7, 3 and 8% against L. innocua, and 3, 6, 4 and 9% against E. coli for PN-P, PN-S, M-P and M-S samples, respectively. This study demonstrated that Pinot Noir and Merlot pomace are good sources of ADF even after 16 weeks of storage at 15 °C and vacuum condition. Due to the highest antioxidant activity (RSA 37.46 mg AAE/g) and dietary fiber content (61%), PN-P was selected as ADF to be fortified in yogurt and salad dressing. Three types of WGP: whole powder (WP), liquid extract (LE) and freeze dried extract (FDE) with different concentrations were incorporated into yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. TPC, RSA and dietary fiber content, major quality attributes including pH and peroxide value (PV) during the shelf life and consumer acceptance of fortified products were evaluated. The highest ADF were obtained in 3% WP-Y, 1% WP-I and 2% WP-T samples with the dietary fiber contents of 1.98%, 2.12% and 1.83% and RSA of 935.78, 585.60 and 706.67 mg AAE/kg, respectively. WP fortified products had more dietary fiber content than that of LE and FDE fortified ones because of the insoluble fractions. The pH dropped from 4.52 to 4.32 for 3% WP-Y during three weeks of storage at 4 °C, but remained stable in WGP-I and WGP-T samples after four weeks of storage at 4 °C. Adding WGP resulted in 35-65% reduction of PV in all samples compared to the control. In WGP-Y, the viscosity increased, but syneresis and lactic acid percentage were stable during storage. The 1%WP-Y, 0.5%WP-I and 1%WP-T samples were mostly liked by consumers. Study demonstrated that WGP can be used as a functional food ingredient for enhancing nutraceutical content and extending shelf-life of the food products. This study provided important information about the economically feasible drying methods for retaining the bioactive compounds in WGP during processing and storage and also suggested that WGP can be utilized as antioxidant dietary fiber to be fortified in consumer products to promote nutritional benefit and extend product shelf-life. / Graduation date: 2013

Thesis (MScFoodSc)--Stellenbosch University, 2004. / ENGLISH ABSTRACT: The regular consumption of probiotics is becoming a recognized trend in the food industry due to several reported health benefits. A probiotic is defined as a live microbial feed supplement that beneficially affects the host animal by improving its intestinal microbial balance. A wide variety of probiotic food products are available on the South African market and comprise an assortment of fermented milks, as well as lyophilized preparations in tablet or capsule form. Strains of Lactobacillus acidophilus and Bifidobacterium species are mostly used as probiotic microbes in the industry due to their health enhancing effect. The survival of sensitive probiotic microbial species in food matrices are influenced by various factors such as oxygen concentration, pH levels and manufacturing and storage conditions. These should be considered and monitored as the South African food and health regulations stipulate that probiotic microbes should be present at a concentration of 10⁶ cfu.ml ̄ ¹' in order to exert a beneficial effect. Some health benefits are also correlated to specific microbial species and strains and these factors have resulted in the need for the rapid and accurate identification of probiotic microbes present in food products. The probiotic microbes present in probiotic yoghurts and supplements have in the past been identified using traditional methods such as growth on selective media, morphological, physiological and biochemical characteristics. However, even some of the most sophisticated cultural-dependant techniques are not always sufficient for the identification and classification of especially Bifidobacterium, as well as closely related Lactobacillus species. Molecular techniques are more often employed for the rapid and accurate detection, identification and characterization of microbial species present in food products. The aim of this study was to detect and identify the probiotic species present in various commercial South African yoghurts and lyophilized preparations using peR-based DGGE analysis. A 200 bp fragment of the V2-V3 region of the 16S rRNA gene was amplified and the peR fragments were resolved by DGGE. The unique fingerprints obtained for each product were compared to two reference markers A and B in order to identify the bands present. The results obtained were verified by species-specific peR, as well as sequence analyses of bands that could not be identified when compared to the reference markers. Only 54.5% of the South African probiotic yoghurts that were tested did contain all the microbial species as were mentioned on the labels of these products, compared to merely one third (33.3%) of the lyophilized probiotic food supplements. Some Bifidobacterium species were incorrectly identified according to some product labels, while other products contained various microbes that were not mentioned on the label. Sequence analysis confirmed the presence of a potential pathogenic Streptococcus species in one of the yoghurt products and in some instances the probiotic species claimed on the labels were non-scientific and misleading. The data obtained in this study showed that the various South African probiotic products tested were of poor quality and did not conform to the South African regulations. peR-based DGGE analysis proofed to be a valuable approach for the rapid and accurate detection and identification of the microbial species present in South African probiotic products. This could help with future implementation of quality control procedures in order to ensure a reliable and safe probiotic product to the consumer. / AFRIKAANSE OPSOMMING: Die gereelde inname van probiotiese produkte is besig om In erkende tendens in die voedselindustrie te word, as gevolg van verskeie gesondheidsvoordele wat daaraan gekoppel word. In Probiotika word gedefinieer as In voedingsaanvulling wat uit lewendige mikrobes bestaan en wat In voordelige effek op mens of dier het deur In optimale mikrobiese balans in die ingewande te handhaaf. In Wye verskeidenheid probiotiese voedselprodukte is tans beskikbaar op die Suid- Afrikaanse mark. Hierdie bestaan hoofsaaklik uit verskeie gefermenteerde melkprodukte asook 'n reeks tablette en kapsules wat probiotiese mikrobes in gevriesdroogde vorm bevat. Lactobacillus acidophilus tipes en Bifidobacterium spesies word die algemeenste in die voedselindustrie gebruik aangesien hierdie spesifieke mikrobes bekend is om goeie gesondheid te bevorder. Die oorlewing van sensitiewe probiotiese mikrobiese spesies in voedsel matrikse word beïnvloed deur faktore soos suurstof konsentrasie, pH-vlakke en vervaardigings- en opbergings kondisies. Hierdie faktore moet in aanmerking geneem word en verkieslik gemonitor word aangesien die Suid-Afrikaanse voedsel en gesondheids regulasies stipuleer dat probiotiese mikrobes teen In konsentrasie van 10⁶ kolonie vormende eenhede per ml teenwoordig moet wees om In voordelige effek te toon. Sommige gesondheidsvoordele word direk gekoppel aan spesifieke mikrobiese spesies en spesie-tipes. Hierdie faktore het gelei tot In groot aanvraag na vinnige en akkurate metodes vir die identifikasie van probioties mikrobes in voedselprodukte. Die probiotiese mikrobes teenwoordig in probiotiese joghurts en ook die gevriesdroogde vorms in tablette en kapsules, was al geïdentifiseer deur gebruik te maak van tradisionele metodes soos groei op selektiewe media, morfologiese, fisiologiese en biochemiese eienskappe. Selfs van die mees gesofistikeerde kultuur-afhanklike tegnieke is egter nie altyd voldoende vir die identifikasie en klassifikasie van veral Bifidobacterium en na-verwante Lactobacillus spesies nie. Molekulêre metodes word dikwels aangewend vir die vinnige en akkurate deteksie, identifikasie en karakterisering van mikrobes teenwoordig in voedselprodukte. Die doel van hierdie studie was om die probiotiese mikrobes teenwoordig in verskeie Suid-Afrikaanse joghurts en gevriesdroogde aanvullings, te identifiseer deur gebruik te maak van polimerase kettingreaksie (PKR)-gebaseerde denaturerende gradiënt jelelektroforese (DGGE) analise. 'n PKR fragment van 200 bp van die V2-V3 gedeelte van die 16S ribosomale RNS (rRNS) geen is geamplifiseer, en die PKR fragmente is geskei met behulp van DGGE. Die unieke vingerafdrukke wat verkry is vir elke produk is teen twee verwysings merkers A en B vegelyk om die bande teenwoordig in die profiele te identifiseer. Die resultate is bevestig deur spesies-spesifieke PKR en ook deur die ketting volgordes van die DNS fragmente te bepaal wat nie geïdentifiseer kon word deur vergelyking met die verwysings merkers nie. Slegs 54.5% van die Suid-Afrikaanse probiotiese joghurts wat getoets is het al die mikrobiese spesies bevat soos aangedui was op die etikette van hierdie produkte, teenoor slegs 'n derde (33.3%) van die gevriesdroogde voedingsaanvullings. Sekere Bifidobacterium spesies is verkeerd geïdentifiseer op sommige van die produk etikette, terwyl ander produkte verskeie mikrobes bevat het wat nie op die etiket aangedui was nie. 'n Potensiële patogeniese Streptococcus spesie is in een van die joghurt produkte gevind soos bevestig deur DNS kettingvolgorde bepalings. In sommige gevalle was die probiotiese spesienaam wat aangedui is op die etiket onwetenskaplik en misleidend. Die resultate wat uit hierdie studie verkry is dui aan dat die Suid-Afrikaanse probiotiese produkte wat getoets is van 'n swak gehalte is en nie aan die Suid- Afrikaanse regulasies voldoen nie. Daar is getoon dat PKR-gebaseerde DGGE analise 'n waardevolle tegniek kan wees vir die akkurate deteksie en identifisering van die mikrobiese spesies teenwoordig in probiotiese produkte. Dit kan help met die toekomstige implementering van kwaliteitskontrolerings prosedures om 'n mikrobiologiese betroubare en veilige produk aan die verbruiker te verseker.