Probiotic bacteria counting in strawberry-flavored fermented milk beverage

Authors

  • Laíse Ferreira Lacerda Furtado University Center of Technology and Sciences
  • Ianca Amaral Teixeira Gonçalves University Center of Technology and Sciences
  • Clara Mariana Gonçalves Lima Federal University of Lavras
  • Jorge Pamplona Pagnossa Federal University of Lavras
  • Roseane Mendonça de Figueiredo State University of Southwestern Bahia
  • Ueslei Bruno Cardoso Medeiros State University of Southwestern Bahia
  • Ada Azevedo Barbosa Federal University of Pernambuco
  • Marcelo Silva Brito Cândido Tostes Dairy Institute
  • Renata Ferreira Santana State University of Southwestern Bahia

DOI:

https://doi.org/10.33448/rsd-v9i7.3696

Keywords:

Milk beverage; Fruit; Health.

Abstract

The aim of the study was to count lactic bacteria in strawberry-flavored fermented milk beverages, in portions of 90 grams, marketed in supermarkets in Vitória da Conquista – Bahia, Brazil. Four units of samples were collected from each of the four marks chosen, arbitrarily, in 2 lots, with a total of 32 samples. The methodology adopted was that described by the American Public Health Association (APHA), which involves the following steps: serial dilution of the sample, plating of dilutions by pour plate technique with growth medium overlayer, incubation and plate counting of colonies. Of the samples evaluated, only the sample A1 fit the standard of Normative Nº 46 of October 23, 2007, with viable population bacteria of 106 CFU/g. It is believed that this result may be due to high storage temperatures in addition to the inclusion of fruit pulps that can also influence the reduction of the number of lactic bacteria, an evidenced fact in yogurts. It is up to the establishments and the Municipal Sanitary Surveillance to carry out the inspection so that such products have their functional properties ensured.

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Published

28/04/2020

How to Cite

FURTADO, L. F. L.; GONÇALVES, I. A. T.; LIMA, C. M. G.; PAGNOSSA, J. P.; FIGUEIREDO, R. M. de; MEDEIROS, U. B. C.; BARBOSA, A. A.; BRITO, M. S.; SANTANA, R. F. Probiotic bacteria counting in strawberry-flavored fermented milk beverage. Research, Society and Development, [S. l.], v. 9, n. 7, p. e74973696, 2020. DOI: 10.33448/rsd-v9i7.3696. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/3696. Acesso em: 23 nov. 2024.

Issue

Vol. 9 No. 7

Section

Agrarian and Biological Sciences

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