Microbiological and physicochemical characterization of probiotic fermented milk throughout the shelf life under different storage temperatures

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dc.contributor.authorLacerda, Sthefany [UNESP]
dc.contributor.authorSantos, Marcos Cruz do [UNESP]
dc.contributor.authorMartins, Otávio Augusto [UNESP]
dc.contributor.authorPereira, Juliano Gonçalves [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.date.accessioned2023-03-01T20:35:23Z
dc.date.available2023-03-01T20:35:23Z
dc.date.issued2022-01-01
dc.description.abstractProbiotics can be defined as viable or inviable microbial cell (vegetative/spore or intact/ruptured) that is potentially healthful to the host. Commonly linked to fermented milk, one of the most popular fermented beverage, due to the greater consumer acceptance of dairy products. However, technical aspects such as inappropriate storage conditions and transport facilities can influence the viability of the microorganisms in these products. Therefore, the aim of this study was to evaluate the microbiological and physicochemical quality of probiotic fermented milk sold in the city of Botucatu/SP during its shelf life, and to determine the effect of different storage temperatures (4 °C and 12 °C), comparing results with the standard limits. For this purpose, four brands of probiotic fermented milk (A, B, C, and D) were analyzed counting lactic acid bacteria and evaluating physicochemical parameters (pH, acidity, proteins, lipids, moisture, and ash). As a result, only brand D did not fit the parameters determined by the technical norms of the Brazilian legislation; the variation in storage temperature, did not show significant influence on the results of the tested parameters.en
dc.description.affiliationDepartamento de Produção Animal e Medicina Veterinária Preventiva Faculdade de Medicina Veterinária e Zootecnia Universidade Estadual Paulista “Júlio de Mesquita Filho” – Unesp, SP
dc.description.affiliationUnespDepartamento de Produção Animal e Medicina Veterinária Preventiva Faculdade de Medicina Veterinária e Zootecnia Universidade Estadual Paulista “Júlio de Mesquita Filho” – Unesp, SP
dc.identifierhttp://dx.doi.org/10.1590/fst.102521
dc.identifier.citationFood Science and Technology (Brazil), v. 42.
dc.identifier.doi10.1590/fst.102521
dc.identifier.issn1678-457X
dc.identifier.issn0101-2061
dc.identifier.scopus2-s2.0-85128362997
dc.identifier.urihttp://hdl.handle.net/11449/240846
dc.language.isoeng
dc.relation.ispartofFood Science and Technology (Brazil)
dc.sourceScopus
dc.subjectfermentation
dc.subjectfood safety
dc.subjectfunctional foods
dc.subjectquality control
dc.titleMicrobiological and physicochemical characterization of probiotic fermented milk throughout the shelf life under different storage temperaturesen
dc.typeArtigo

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