Viability of probiotic bacteria in bioyogurt with the addition of honey from Jataí and Africanized bees

Authors

  • Luciana Albuquerque Caldeira Universidade Estadual de Montes Claros, Campus Janaúba, Avenida Reinaldo Viana, no 2.630, Bico da Pedra, CEP 39440-000 Janaúba, MG.
  • Érika Endo Alves Universidade Federal de Minas Gerais, Instituto de Ciências Agrárias, Campus Regional de Montes Claros, Avenida Universitária, no 1.000, Bairro Universitário, CEP 39404-547 Montes Claros, MG.
  • Antonia de Maria Filha Ribeiro Universidade Estadual de Montes Claros, Campus Janaúba, Avenida Reinaldo Viana, no 2.630, Bico da Pedra, CEP 39440-000 Janaúba, MG.
  • Vivente Ribeiro Rocha Júnior Universidade Estadual de Montes Claros, Campus Janaúba, Avenida Reinaldo Viana, no 2.630, Bico da Pedra, CEP 39440-000 Janaúba, MG.
  • Alciane Batista Antunes Universidade Estadual de Montes Claros, Campus Janaúba, Avenida Reinaldo Viana, no 2.630, Bico da Pedra, CEP 39440-000 Janaúba, MG.
  • Alvimara Félix dos Reis Universidade Estadual de Montes Claros, Campus Janaúba, Avenida Reinaldo Viana, no 2.630, Bico da Pedra, CEP 39440-000 Janaúba, MG.
  • Joanni da Cruz Gomes Universidade Estadual de Montes Claros, Campus Janaúba, Avenida Reinaldo Viana, no 2.630, Bico da Pedra, CEP 39440-000 Janaúba, MG.
  • Márcio Henrique Rodrigues de Carvalho Universidade Estadual de Montes Claros, Campus Janaúba, Avenida Reinaldo Viana, no 2.630, Bico da Pedra, CEP 39440-000 Janaúba, MG.
  • Ruth Irene Espinosa Martinez Universidad Técnica Particular de Loja, San Cayetano Alto, Calle París, Loja, Ecuador.

DOI:

https://doi.org/10.1590/S1678-3921.pab2018.v53.25293

Keywords:

Bifidobacterium, Lactobacillus acidophilus, functional food, prebiotic

Abstract

The objective of this work was to evaluate the viability of probiotic bacteria in bioyogurt with the addition of honey from Africanized and Jataí bees, in different concentrations. To prepare the fermented milk, reconstituted powdered milk and lactic acid starter culture were used. The bioyogurt was evaluated at 0, 7, 14, 21, 28, and 35 days of storage. Analyzes of pH, titratable acidity, and selective count of the Lactobacillus acidophilus LA-5 and Bifidobacterium BB-12 microorganisms were carried out. Counting was done, respectively, on MRS agar, in aerobiosis, and MRS-LP agar, in anaerobiosis, with plates incubated at 37°C for 72 hours. Treatments were arranged in a completely randomized design in split plot, with five treatments: without honey; 5 and 10% honey from Africanized bees, and 5 and 10% honey from Jataí bees. Storage times were evaluated in the split plots. In all treatments, bioyogurt showed counts of 107 CFU g-1 lactic acid bacteria. Probiotic cultures remained viable for 35 days under refrigeration (2–4°C). The interaction between the variation factors affected the probiotic concentration in the bioyogurt. The honeys have a favorable effect on the cell counts of the evaluated microorganisms.

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Published

2018-03-16

How to Cite

Caldeira, L. A., Alves, Érika E., Ribeiro, A. de M. F., Rocha Júnior, V. R., Antunes, A. B., Reis, A. F. dos, … Espinosa Martinez, R. I. (2018). Viability of probiotic bacteria in bioyogurt with the addition of honey from Jataí and Africanized bees. Pesquisa Agropecuaria Brasileira, 53(2), 206–211. https://doi.org/10.1590/S1678-3921.pab2018.v53.25293

Issue

Section

FOOD TECHNOLOGY