Queijo petit-suisse caprino adicionados de L. acidophilus: avaliação in vitro de potencial probiótico.

Abstract

The goat is an economic activity expanding developed throughout the country, spreading in areas that have the most different soil and climatic characteristics. However, the emerging technology used in Brazil, coupled with non-use of hygienic and sanitary control standards for goat milk and its derivatives, have been constituted as a major constraint to agriculture industry specializing in goat products, with the expansion of this sector dependence on improving the marketing structure and the application of appropriate technology to the required quality standards. Products such as cheese, yogurt and milk drinks, can be obtained from goat's milk, using simple processes and accessible to small producers, this being an alternative to the increase in consumption and value caprine origin products. Considering that the dairy sector functional foods already present as a reality, so many companies has developed in its product lines, an alternative to expansion of this market would be the production of cheeses with added lactic cultures with potential probiotic. This study will be developed in order to develop and evaluate the potential probiotic cheese petit-suisse goat during refrigerated storage. Therefore, the survival of the probiotics Lactobacillus acidophilus (LA-5) when incorporated into the goat cheese petit-suisse and exposed to digestion conditions simulated in vitro. We also studied the inhibitory effect of probiotic bacteria against L. monocytogenes and S. aureus was also evaluated in this food matrix during 21 days of refrigerated storage. At the end of digestion in vitro, probiotic strains tested had a maintenance of the viable cell counts (6.83 log CFU/g) with respect to counts determined before exposure to conditions of the mouth (6.68 log CFU/g). As regards the inhibitory effect of the probiotic micro-organism against pathogens, it was observed that this effect was more pronounced against L. monocytogenes during the whole storage time, since after 21 days of storage the presence of L. acidophilus inhibited about 17.15% of the initial population of this pathogen. However, when the effects were evaluated against S. aureus, there was no protective effect effective on all days of storage, and it was observed a little inhibition on the 7th and the 14th day of storage, corresponding to 1.42% and 1, 36%, respectively. From these results, it was found that the product produced has probiotic potential, since the bacteria resist the conditions of simulated digestion, arriving in viable counts in the ileum and within what is recommended by law (above 6 log CFU/g) for a food to be considered probiotic. Furthermore, this micro-organism can be used as a protective culture, slowing the growth of L. monocytogenes particularly goat cheese petit-suisse.