Efeito de Leuconostoc mesenteroides subsp. mesenteroides SJRP55 em creme fermentado
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Data
2017-10-05
Autores
Borges, Danielle Oliveira
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Universidade Estadual Paulista (Unesp)
Resumo
As bactérias acidoláticas (BAL) são bastante utilizadas em processos fermentativos na indústria de laticínios, porém algumas delas agem não somente como fermentadoras, com a produção de ácidos orgânicos a partir dos carboidratos presentes, mas também podem produzir substâncias que colaboram para a segurança microbiológica do produto fermentado ou compostos benéficos à saude. Em estudos in vitro anteriores, foi constatado que Leuconostoc mesenteroides subsp. mesenteroides SJRP55 apresenta potencial probiótico e ação bacteriostática sobre bactérias patogênicas, como Listeria monocytogenes e Escherichia coli. Neste trabalho foi avaliado o efeito de Leuconostoc mesenteroides subsp. mesenteroides SJRP55 em creme fermentado, em co-cultura com outras BAL, e estudar as características físico-químicas e microbiológicas do creme, além de avaliar a capacidade de bioconservação pela produção de bacteriocinas, ácidos orgânicos e propriedade funcional pela produção de ácido linoleico conjugado (CLA) e pela atividade antioxidante por inibição de radicais livres. Foi utilizado creme de leite UHT homogeneizado padronizado em 20% de gordura e fermentado conforme quatro tratamentos: T1 - cultura mista de Lactococcus lactis subsp. lactis e Lc. lactis subsp. cremoris; T2 - cultura mista de Lc. lactis subsp. lactis e Lc. lactis subsp. cremoris + Listeria monocytogenes ATCC 15313; T3 - Cultura mista de Lc. lactis subsp. lactis e Lc. lactis subsp. cremoris + Ln. mesenteroides subsp. mesenteroides SJRP55; e T4 - Cultura mista de Lc. lactis subsp. lactis e Lc. lactis subsp. cremoris + Ln. mesenteroides subsp. mesenteroides SJRP55 + Listeria monocytogenes ATCC 15313. As BAL foram inoculadas (7 log UFC/mL) no creme e a viabilidade dos microorganismos foi avaliada semanalmente durante um período de 28 dias. O creme fermentado apresentou características físico-químicas típicas para o produto, e o tempo de fermentação foi maior nos tratamentos T3 e T4. Foi observada ação de bacteriocinas sobre Listeria monocytogenes quando presente em baixa concentração (≤ 102 UFC/mL). A atividade antioxidante das amostras contendo Ln. mesenteroides subsp. mesenteroides SJRP55 foi significativamente maior que dos demais tratamentos, assim como a quantidade de ácidos lático e acético. Houve efeito de Ln. mesenteroides subsp. mesenteroides SJRP55 na conversão de CLA. Tais resultados demonstram o potencial promissor de Ln. mesenteroides subsp. mesenteroides SJRP55 para o desenvolvimento de alimentos funcionais.
Lactic acid bacteria (LAB) are widely used in fermentation processes in the dairy industry, however some of them act not only as starters, with the production of organic acids from the carbohydrates, but they can also produce substances that contribute to the microbiological safety of the fermented product or produce health benefic compounds. In previous in vitro studies, it was found that Leuconostoc mesenteroides subsp. mesenteroides SJRP55 presents probiotic potential and bacteriostatic action on pathogenic bacteria, such as Listeria monocytogenes and Escherichia coli. In this study it was evaluated the effect of Leuconostoc mesenteroides subsp. mesenteroides SJRP55 in fermented cream, in co-cultivation with other BAL, and to study the physicochemical and microbiological characteristics of the cream, besides evaluating the capacity of bioconservation by the production of bacteriocins, organic acids and functional property by the production of conjugated linoleic acid (CLA) and antioxidant activity through the inhibition of free radicals. UHT milk cream standardized at 20% fat was fermented according to four treatments: T1 - Mixed culture of Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris, T2 - Mixed culture of Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris + Listeria monocytogenes ATCC 15313, T3 - Mixed culture of Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris + Ln. mesenteroides subsp. mesenteroides SJRP55, and T4 - Mixed culture of Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris + Ln. mesenteroides subsp. mesenteroides SJRP55 + Listeria monocytogenes ATCC 15313. LAB (7 log CFU/mL) were inoculated into the cream and the viability of the microorganisms was evaluated weekly for a period of 28 days. The fermented cream presented typical physicochemical characteristics for the product, and the fermentation time was higher in T3 and T4 treatments. There was a bacteriocin action against Listeria monocytogenes when in low population (≤ 102 CFU/mL). The antioxidant activity of samples containing Ln. mesenteroides was significantly higher than the other treatments, as well as the lactic and acetic acid contents. There was an effect of Ln. mesenteroides subsp. mesenteroides SJRP55 on the CLA conversion. These results demonstrate promising potential of Ln. mesenteroides subsp. mesenteroides SJRP55 for the development of functional food.
Lactic acid bacteria (LAB) are widely used in fermentation processes in the dairy industry, however some of them act not only as starters, with the production of organic acids from the carbohydrates, but they can also produce substances that contribute to the microbiological safety of the fermented product or produce health benefic compounds. In previous in vitro studies, it was found that Leuconostoc mesenteroides subsp. mesenteroides SJRP55 presents probiotic potential and bacteriostatic action on pathogenic bacteria, such as Listeria monocytogenes and Escherichia coli. In this study it was evaluated the effect of Leuconostoc mesenteroides subsp. mesenteroides SJRP55 in fermented cream, in co-cultivation with other BAL, and to study the physicochemical and microbiological characteristics of the cream, besides evaluating the capacity of bioconservation by the production of bacteriocins, organic acids and functional property by the production of conjugated linoleic acid (CLA) and antioxidant activity through the inhibition of free radicals. UHT milk cream standardized at 20% fat was fermented according to four treatments: T1 - Mixed culture of Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris, T2 - Mixed culture of Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris + Listeria monocytogenes ATCC 15313, T3 - Mixed culture of Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris + Ln. mesenteroides subsp. mesenteroides SJRP55, and T4 - Mixed culture of Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris + Ln. mesenteroides subsp. mesenteroides SJRP55 + Listeria monocytogenes ATCC 15313. LAB (7 log CFU/mL) were inoculated into the cream and the viability of the microorganisms was evaluated weekly for a period of 28 days. The fermented cream presented typical physicochemical characteristics for the product, and the fermentation time was higher in T3 and T4 treatments. There was a bacteriocin action against Listeria monocytogenes when in low population (≤ 102 CFU/mL). The antioxidant activity of samples containing Ln. mesenteroides was significantly higher than the other treatments, as well as the lactic and acetic acid contents. There was an effect of Ln. mesenteroides subsp. mesenteroides SJRP55 on the CLA conversion. These results demonstrate promising potential of Ln. mesenteroides subsp. mesenteroides SJRP55 for the development of functional food.
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Palavras-chave
Bactérias acidoláticas, Ácido linoleico conjugado, Bacteriocinas, Creme fermentado, Leuconostoc mesenteroides, Lactic acid bacteria, Fermented cream, Conjugated linoleic acid, Bacteriocins