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Viability of probiotic micro‐organisms ( Lactobacillus acidophilus La‐5 and Bifidobacterium animalis subsp. lactis Bb‐12) in ice cream

2007; Wiley; Volume: 60; Issue: 2 Linguagem: Inglês

10.1111/j.1471-0307.2007.00307.x

1471-0307

Haroldo Magariños, SADE SELAIVE, Marcia Costa, MIRTZA FLORES, OLIVIA PIZARRO,

Microbial Metabolites in Food Biotechnology

The purpose of this research was to determine the survival of two probiotic micro‐organisms in ice creams (4% fat). The micro‐organisms were Lactobacillus acidophilus La‐5 and Bifidobacterium animalis subsp . lactis Bb‐12 . To meet this objective, an ice cream mixture was formulated and subjected to three treatments. Treatment 1 was inoculated with L. acidophilus , treatment 2 with B. lactis and the third treatment was inoculated with a mixture of both bacteria inoculated in 1 : 1 proportions. The inoculation was with 4% culture for each treatment. The final products were stored at −25°C for 60 days. The ice cream inoculated with L. acidophilus had a final concentration of 2 × 10 6 cfu/g and the survival rate was 87%. The treatment inoculated with B. lactis had a final concentration of 9 × 10 6 cfu/g, with a logarithmic decrease of 10%. When both micro‐organisms were inoculated together, the survival rate was 86%.