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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions

Full text
Author(s):
da Silva, Thamires Maria Simoes [1] ; Piazentin, Anna Carolina Meirelles [1] ; Mendonca, Carlos Miguel Nobrega [1] ; Converti, Attilio [2] ; Bogsan, Cristina Stewart Bittencourt [1] ; Mora, Diego [3] ; Oliveira, Ricardo Pinheiro de Souza [1]
Total Authors: 7
Affiliation:
[1] Univ Sao Paulo, Fac Pharmaceut Sci FCF, Dept Biochem Pharmaceut Technol, BR-05508000 Sao Paulo, SP - Brazil
[2] Pole Chem Engn, Dept Civil Chem & Environm Engn, I-16145 Genoa - Italy
[3] Univ Milan, Dept Food Environm & Nutr Sci DeFENS, I-20133 Milan - Italy
Total Affiliations: 3
Document type: Journal article
Source: JOURNAL OF DAIRY SCIENCE; v. 103, n. 9, p. 7890-7897, SEP 2020.
Web of Science Citations: 0
Abstract

Probiotic dairy beverages prepared from buffalo and cow milks with different levels of whey (0, 25, and 50%) were evaluated for kinetic fermentation parameters, protein and fat contents, post-acidification profile, viability of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus during 21 d of refrigerated storage, and resistance to in vitro gastro-intestinal conditions. Progressive acidification that oc-curred during storage of all dairy products was reduced in the presence of whey. Lactic acid bacteria showed viable cell counts at the end of shelf life, with the high-est values (7.33 to 8.83 log cfu/mL) detected in buffalo dairy products. Compared with fermented cow milk products, those made with buffalo milk showed better bacterial viability during in vitro simulated gastrointes-tinal digestion, which suggests a beneficial protective effect on human microbiome. (AU)

FAPESP's process: 18/25511-1 - Bioprospecting of bacteriocin-producing bacteria: from culture optimization to the application in animal production systems
Grantee:Ricardo Pinheiro de Souza Oliveira
Support Opportunities: Research Projects - Thematic Grants
FAPESP's process: 19/19054-0 - Use of lactic acid bacteria for the production of probiotic dairy drinks and bacteriocins: application in the food and pharmaceutical industries
Grantee:Ricardo Pinheiro de Souza Oliveira
Support Opportunities: Research Grants - Visiting Researcher Grant - International