Evaluation of commercial lactic acid strains in probiotic beverages.

Nine formulations of probiotic beverages were microbiologically evaluated. These were designed from three commercial lactic acid strains ABY-10 (CHR-HANSEN®), BGP-93 and LA-3 (SACCO®) in three types of milk as substrate: NIDO NESTLÉ® cow's milk, GOAT MILK Goat and pasteurized cow's milk obtained from a local herd. The powdered milks were reconstituted as indicated by supplier. Each milk was fermented with the proposed strains up to pH 4.3±0.2. Microbiological evaluation was performed with Agar-MRS culture medium to quantify Lactobacillus and Agar M-17 to evaluate Streptococcus. All evaluations were performed in duplicate with 10-7 dilution. Highlighting, the maximum value obtained with MRS medium registered 19x10-7 CFU with goat milk and LA strain. While the minimum values were between 2-3x10-7 in nido and goat milk, for BGP and LA strains, respectively. The maximum values in Agar M-17 medium were 6x10-7 CFU with nido milk and goat milk in ABY-10 and BGP strains, respectively. While the minimum value recorded was 1x10-7 in pasteurized milk. Fermented goat's milk registered a higher CFU content, it is considered a potential food to be a probiotic food. [ABSTRACT FROM AUTHOR]