Survival of Lactobacillus delbrueckii UFV H2b20 in ice cream produced with different fat levels and after submission to stress acid and bile salts

dc.creatorLeandro, Eliana dos Santos
dc.creatorAraújo, Emiliane Andrade de
dc.creatorConceição, Lisiane Lopes da
dc.creatorMoraes, Célia Alencar de
dc.creatorCarvalho, Antônio Fernandes de
dc.date2018-12-14T13:04:35Z
dc.date2018-12-14T13:04:35Z
dc.date2013-01
dc.date.accessioned2023-09-27T21:45:09Z
dc.date.available2023-09-27T21:45:09Z
dc.identifier1756-4646
dc.identifierhttps://www.sciencedirect.com/science/article/pii/S1756464612001491
dc.identifierhttp://www.locus.ufv.br/handle/123456789/22795
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8965604
dc.descriptionThe survival of Lactobacillus delbrueckii UFV H2b20 in three ice cream formulations (low fat, fat free and high fat) was evaluated after the processing and storage at −16 °C. The survival of L. delbrueckii UFV H2b20 was not significantly affected (P > 0.05) in three ice cream formulations after processing. The same result was observed during storage for 40 days at −16 °C. Cells of L. delbrueckii UFV H2b20 incorporated in three ice cream formulation survived when exposed to acid stress and bile salts. The results demonstrate that L. delbrueckii UFV H2b20 has potential for being used in ice cream and capacity to resist acid stress and to grow in the presence of bile salts. This demonstrates that reduction of fat in ice cream does not compromise the viability of L. delbrueckii UFV H2B20.
dc.formatpdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherJournal of Functional Foods
dc.relationVolume 5, Issue 1, Pages 503– 507, January 2013
dc.rightsOpen Access
dc.subjectIce cream
dc.subjectLactobacillus delbrueckii UFV H2b20
dc.subjectProbiotics
dc.subjectSurvival
dc.titleSurvival of Lactobacillus delbrueckii UFV H2b20 in ice cream produced with different fat levels and after submission to stress acid and bile salts
dc.typeArtigo


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