| Congresso Brasileiro de Microbiologia 2023 | Resumo: 1112-1 | ||||
Resumo:The recovery of waste from the food industry has been sought over the years. Among these, defatted rice bran has gained prominence since studies have proven that carbohydrates extracted from defatted rice bran have prebiotic properties, which make them enjoyable to be applied in potentially symbiotic foods. Due to its characteristics, yogurt is an important food with a functional appeal, being able to carry both probiotics and prebiotics. This work aimed to evaluate the viability of Lactobacillus acidophilus in natural yogurt added with carbohydrates extracted from defatted rice bran over the shelf life (30 days). For this purpose, three natural yogurt formulations (F) were prepared, all containing Lactobacillus acidophilus: one using 15 g/ L of carbohydrates extracted from defatted rice bran (FCDRB) as a potential prebiotic, a positive control using 15 g/ L of inulin as a prebiotic (FI), and a negative control without Lactobacillus acidophilus (FP). The viability of Lactobacillus acidophilus at 0, 15, and 30 days of storage was performed by enumerating the probiotic culture in yogurts and expressed as Log CFU/g. The results obtained were subjected to analysis of variance and, when a significant difference was detected, Tukey's test (p<0.05). The FCDRB (9.08 ± 0.03 log CFU/g), as well as the other formulations (FI: 9.08 ± 0.03 and FP: 8.92 ± 0.06 log CFU/g), showed an increase in Lactobacillus acidophilus enumeration at time 15 compared to time 0 (p<0.05) (FCDRB: 8.53 ± 0.06 log CFU/g, FI: 8.60 ± 0.11 log CFU/g and FP: 8.76 ± 0.07 log CFU/g). However, at time 30 (FDCRB: 8.79 ± 0.03 log CFU/g, FI: 8.82 ± 0.02 log CFU/g and FP: 8.59 ± 0.02 log CFU/g), the count reduced for all treatments relative to time 15 (p<0.05) but not close to time 0 (p>0.05). At any of the evaluated times, the enumeration of the probiotic did not differ between the different formulations (p>0,05). Few studies have evaluated the use of carbohydrates extracted from rice bran on the behavior of probiotics in food products. At the end of the shelf life, all formulations had the enumeration recommended by the literature to present probiotic activity, which is 8 to 9 Log CFU/g. Thus, carbohydrates extracted from defatted rice bran could be used as a prebiotic ingredient in elaborating a potentially symbiotic product.
Palavras-chave: fermented milk, prebiotic, probiotic Agência de fomento:Não há | |||||