Elaboração de leite fermentado probiótico contendo Lactobacillus rhamnosus e Lactobacillus plantarum isoladas de queijos artesanais do Norte de Minas Gerais

Abstract

Milk fermented with probiotic bacteria has been the subject of several studies, as it has beneficial effects on health, as well as having good sensory acceptance and nutritional value. The objective was to evaluate the potential probiotic in vitro in fermented milk containing Lactobacillus rhamnosus e Lactobacillus plantarum isolated from artisanal minas cheese from the north of Minas Gerais. The isolated strains of Lactobacillus rhamnosus and Lactobacillus plantarum were activated and added to the milk, starting the fermentation process. The pH and total titratable acidity (% lactic acid) were measured, the content of fat, protein, lactose, ash and moisture were evaluated and susceptibility to antimicrobials was performed in vitro, using the antibiogram. For the analysis of protein, ash and moisture, these variables did not show statistical difference between treatments (simple effect) and there was no significant interaction between the factors. Elaborate fermented milk can be considered as skimmed (<0.5% in relation to the fat content), and was presented within the established standards (>108 CFU/g). The strains tested showed sensitivity to three of the six antibiotics tested, presenting moderate sensitivity to ciprofloxacin, and resistance to gentamicin and streptomycin. The lactic bacteria were verified in the final product and the probiotic potential of the fermented milk was observed.