Dissertação
Avaliação in vitro de propriedades probióticas e tecnológicas de bactérias ácido-láticas isoladas de queijo artesanal da Serra Geral (MG)
Fecha
2022-02-18Autor
Ana Carolina Alves Vieira
Institución
Resumen
Artisanal cheeses, due to the important use of raw milk and drip, are a source of microorganisms, such as lactic acid bacteria, which may have a potential probiotic effect. There is in vitro research on the probiotic potential isolated from artisanal cheeses. However, to date, there is no research on the in vitro probiotic potential of LAB isolated from artisanal environments in the Serra Geral region, such as cheese from its raw materials and production. With this, the present work aimed to evaluate the in vitro probiotic potential of BAL and artisanal cheese isolates from Serra Geral in different maturation periods, in addition to the objective of raw milk used in its elaboration; as well as BALAIS isolated from benches presented in the facilities tested for the production of this food, from the juice tolerance tests and bile salts and bile salts. An evaluation of the technological potential of two LAB with better in vitro results was also made, from the production of fermented milk and physical-chemical and microbiological evaluation of this product. It was observed that the juice survival aids were not able to survive the gas but showed artificial low juice. Despite this, there are methods such as the transmission of bacteria to dairy products (capable of generating some protection to these microorganisms) and microencapsulation. Added to this, in vitro tests do not fully simulate the reality of the human gastrointestinal tract. These bacteria were produced in the manufacture of generation halos against pathogenic microorganisms isolated from Minas. In other bacteria, in the antibiogram test, a resistance profile was observed to several tested antimicrobials, requiring deeper estimates and studies on the possible transmission of resistance genes to resistance. The bacteria for the production of fermented milk selected, was able to coagulate the milk after 24 hours of fermentation and met all microbiological and physicochemical requirements, except for the protein content, according to the current legislation for fermented milk.