Search

The skimmed milk was previously concentrated by the block freeze concentration and, thus, used in the manufacture of an ice cream sample with Bifidobacterium BB-12 addition. This sample was compared with two control samples, one ice cream manufactured with skimmed milk, and the other an MRS broth, which supplies an excellent base for comparison of the bacterial survival. All three samples were submitted to the in vitro gastrointestinal assays from the mouth to the large intestine. The initial Bifidobacterium BB-12 viable cell count (> 8 log CFU/g or mL) of both ice cream samples ensured their classification as probiotic products. This behavior was noted during all in vitro steps (from the mouth until the colon). From the mouth to the ileum was observed that both ice creams showed a slight oscillatory probiotic count. For the ice cream manufactured with concentrated milk, it was observed a high bifidobacteria protective effect in the descending colon, with probiotic viable cells count and recovery rate values equal to 9.88 log CFU/g and 112.02%, respectively. Finally, it was possible to conclude that as well as the ice cream with milk, the concentrated milk served as a succesful probiotic carrier.

In fermented milks inoculated with two thermophilic strains (Lactobacillus bulgaricus and Streptococcus thermophilus), guabiroba pulp (Campomanesia xanthocarpa O. Berg) was added in different concentrations: 5% (I5 sample) and 10% (I10 sample), compared to a control sample, with no pulp addition. In these fermented milks, Bifidobacterium BB-12 was added and the samples were submitted to a progressive gastrointestinal simulation in vitro. The cells count was performed, including the survival rates for all the progressive steps of the simulated digestion. Total phenolic content (TPC) and antioxidant activity analysis by FRAP (Ferric Reducing Antioxidant Power) and DPPH (2,2-diphenyl-1-picrylhydrazyl) were performed in all the gastrointestinal steps. Before and during the entire gastrointestinal tract, the Bifidobacterium BB-12 count was 8–9 log CFU g−1, above the recommended for a probiotic product, with a highlight in intestinal colon steps. The I10 sample showed the highest viable cell count, the highest total phenolic content and antioxidant activity throughout the entire gastric steps (p

Bifidobacterium BB-12 intended for use in functional dairy products are selected traditionally by taking into account a proper technological performance. Therefore, in vitro simulated gastrointestinal conditions should be studied to obtain essential information about the potential probiotic properties of bifidobacteria since there is a lack of this study. Our study aimed to evaluate the protective effects of probiotic and symbiotic soft fresh cheeses matrices, both manufactured from the concentrated milk from the second stage of block freeze concentration process, on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions. These simulated assays were done consecutively including all gastrointestinal tract compartments, such as the mouth, esophagus-stomach, duodenum, and ileum. After the simulated gastrointestinal conditions, it was possible to verify a positive effect on the viable cells count and survival rate of Bifidobacterium BB-12 in probiotic cheese followed by symbiotic cheese, this last one also with inulin addition. Finally, both novelty kinds of cheese can be considered a protective matrix on Bifidobacterium BB-12 survival.

This study aimed to use the freeze concentration process to concentrate cheese whey to factor equal to 4 at the third concentration stage and choose the best whey concentrated for the manufacture of fermented lactic beverages. Two fermented lactic beverages, both consisting of 70% milk and 30% CW2 and co-cultures of Lactobacillus acidophilus , Bifidobacterium animalis subsp. lactis and Streptococcus thermophilus were manufactured with the concentrated whey from the second stage (CW2). The Beverage 1 was produced without the addition of inulin and beverage 2 produced with the addition of 6 g of inulin per 100 mL of the product. Both beverages were evaluated about their physicochemical properties, syneresis index, color parameters and microbiological properties at 4.0±1.0°C while their rheological properties were evaluated at 4.0±0.1°C and 6.0±0.1°C, on day 1 and on day 30 of storage. The total solids content, syneresis index, parameter a* and apparent viscosity values were influenced by the addition of inulin and the storage time. A thixotropic behavior was noted for both beverages, while, the hysteresis was greater in the beverage with the addition of inulin. The Power Law and Casson models were successfully applied to describe the rheological behavior of the beverages. The Beverage 1 can be classified as a probiotic product and the Beverage 2 as a symbiotic product, respectively.

This work aims to manufacture a new concentrated lactose-free probiotic yogurt. For this purpose, the probiotic Bifidocaterium BB-12 was incorporated in a concentrated lactose-free yogurt, both in its free form and previously encapsulated. Previous cell encapsulation was performed using the spray-drying technique with the following wall materials: lactose-free milk, lactose-free milk and inulin, and lactose-free milk and oligofructose. Thus, three different probiotic powders were obtained and added separately to three fractions of concentrated lactose-free yogurt. The probiotic survival of both powders and yogurts was evaluated during refrigerated storage. Likewise, the viability of starter cultures in yogurt (Lactobacillus bulgaricus and Streptococcus thermophilus) was controlled. In addition, the physicochemical properties of the four yogurts were also measured (color, pH and acidity, and texture properties). All three powders showed good probiotic viability (>8 log CFU g−1) throughout 120 days of storage at 4 °C. In turn, yogurt formulations (with the addition of powders or free bifidobacteria) presented probiotic viability above 7 log CFU g−1 after storage; as well as the starter cultures (>8 log UFC g−1). Yogurt with probiotic powder from lactose-free milk showed a more yellowish color; however, these differences would not be detected by the human eye (ΔE

The aim of this study was to evaluate the milk freeze concentration process, choosing the best concentrated milk for the manufacture of functional fresh cheeses. These cheeses were evaluated in relation to their chemical, physical, microstructural and/or microbiological properties. Since that the second stage concentrated from the milk freeze concentration process showed the highest total solids content mass transference, it was used for the manufacture of the functional fresh cheeses. Therefore, Bifidobacterium BB-12 addition was notable to modify the cheeses properties. However, as expected the fresh cheese with inulin addition showed the highest total solids content, reflecting on the increase of total carbohydrates content and on the tendency toward a green color. Inulin addition and whey presence contributed to the firmness increase, resulting in a less breakable fresh cheese and thus, with a less fragile and more compact structure. For the fresh cheese with bifidobacteria, the viable cells count was above than those number recommended for a product to be classified as probiotic. Bifidobacterium BB-12 and inulin addition resulted in a symbiotic fresh cheese.

Goat milk and goat milk and inulin were used as encapsulating agents of Bifidobacterium BB-12 and applied in Frozen Yogurt (GF2 and GF3, respectively) in order to evaluate the antagonistic effect against Escherichia coli. GF1 is a control containing only Escherichia coli. Simulation of gastrointestinal digestion occurred sequentially. Quantification of Bifidobacterium BB-12 was performed using plate counting while E. coli count was compared with quantification by qPCR with viable and nonviable cell differentiation. The Bifidobacterium BB-12 count was1.0, 9.23 and 9.11 log CFU g