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Revista Brasileira de Ciências Farmacêuticas

Print version ISSN 1516-9332

Abstract

THAMER, Karime Giannetti  and  PENNA, Ana Lúcia Barretto. Effect of whey, suggar and frutooligosacharides on the probiotic lactic acid bacteria population in fermented beverages. Rev. Bras. Cienc. Farm. [online]. 2005, vol.41, n.3, pp.393-400. ISSN 1516-9332.  http://dx.doi.org/10.1590/S1516-93322005000300013.

The demand for low calories and probiotics foods has increased during the last years. The incorporation of Lactobacillus acidophilus and Bifidobacterium in fermented beverages can result in dairy products with excellent therapeutic value and efficient calories reduction. The aim of this research was study the effects of whey, sugar and fructooligosaccharides levels on the lactic acid bacteria population of twelve formulations of fermented beverages. The populations of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium spp. and Lactobacillus acidophilus were carried out. The highest probiotic microorganisms' populations were observed in beverages with lower acidity and higher solids level, besides there was a predominance of Streptococcus thermophilus over the other microorganisms. All samples attended the Brazilian legislation in force, instead of the different formulation, because they presented at least 106 colony-forming units per mL of lactic acid bacteria. The produced dairy beverages could be considered probiotics due to the high counts of the Bifidobacterium spp. and Lactobacillus acidophilus

Keywords : Functional foods; Probiotics; Dairy beverages.

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