Avaliação in vitro do potencial probiótico de queijo petit-suisse caprino adiconado de L. casei subsp. paracasei frente ás condições simuladas do trato gastrointestinal e competição com bactérias patogênicas.

Abstract

Today's society has been very interested in finding foods that bring additional health benefits, thus, prebiotics, probiotics and synbiotics attract the attention of consumers. With the various research in this area, the dairy probiotics market is continuously expanding, being developed increasingly simple and quality products. The use of goat milk has also increased, due to its qualities and advantages, with a high nutritional value and higher digestibility compared to bovine milk. Therefore, this study aimed to develop and evaluate the potential probiotic cheese petit-suisse goats added Lactobacillus casei subsp. Paracasei by observaçãoda survival of the latter to the conditions simulated in vitro digestion, and identify its inhibitory effect against L. monocytogenes and S. aureus that food matrix for 21 days of cold storage. At the end of the simulated digestion in vitro, probiotic bacteria tested showed a slight decrease its count (6.26 log CFU / g) as compared to counts determined before exposure to conditions of the mouth (6.31 cfu / g log). As to the inhibitory effects of the probiotic micro-organism against pathogens, it has been found that this effect was more pronounced against L. monocytogenes during the whole storage time, showing an inhibition after 21 days of approximately 12.18% when compared to the initial population this pathogen. From the results, we can confirm that the petit-suisse goat cheese is an important food matrix for the protection of Lactobacillus casei subsp. paracasei throughout the passage through the gastrointestinal tract, reaching the final digestion in viable counts to promote benefits to consumer health. Furthermore, this culture is capable of inhibiting and retarding the growth of pathogenic microorganisms, especially when present in L. monocytogenes in this food matrix. Thus, addition of this product meet the requirements of a food that promotes health and nutrition, strengthens the natural defense mechanisms in humans.