Probiotic potential of fermented milk containing Lactobacillus rhamnosus and Lactobacillus plantarum isolated from artisanal cheeses from Northern Minas Gerais
DOI:
https://doi.org/10.14295/2238-6416.v78i2.924Keywords:
chemical analysis, dairy product, functional food, quality.Abstract
The aim of this work was to evaluate the probiotic potential in vitro in fermented milk containing Lactobacillus rhamnosus and Lactobacillus plantarum isolated from artisanal Minas cheese from the North of Minas Gerais. The isolated strains of Lactobacillus rhamnosus and Lactobacillus plantarum were inoculated into milk, which was subjected to fermentation. Physical-chemical and microbiological analyzes were carried out to investigate the effects on the beverage after fermentation. For the analysis of protein and ash it was observed that these variables did not show statistical differences between treatments (single effect) and there was no significant interaction between the factors. Fermented milk made from skimmed milk (Fat content <0.5%) was within the established standards for the count of lactic acid bacteria (>108 CFU.g-1). The strains tested showed sensitivity to three of the six antibiotics tested, showing moderate sensitivity to ciprofloxacin, and resistance to gentamicin and streptomycin. The lactic acid bacteria were verified in the final product throughout the evaluated storage period, being able to observe the probiotic potential of the elaborated fermented milk.
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