RESUMO
This study evaluated the resistance of Bacillus coagulans GBI-30, 6086 (BC) spores through the processing and storage of white and whole wheat bread. The physicochemical parameters of the probiotic bread formulations were also characterized. Loaves of bread containing or not BC were prepared. Throughout the processing, samples were collected (after mixture, after fermentation, and after baking) for enumeration of BC. In addition, BC was enumerated in different parts of loaves of bread (crust, crumb, and whole slice) collected after baking (day zero) and at different storage times (3, 7, and 10 days). The incorporation of BC did not affect the moisture, specific volume, texture and color parameters, water activity, and pH of loaves of bread. Mixing and fermentation steps did not reduce the BC survival in white or whole wheat bread. The highest (p < 0.05) number of decimal reductions (γ) was caused by baking in the crust for both loaves of bread. Baking caused around two γ of BC in the crust and 1.5 γ of BC in crumb and a whole slice of white and whole bread. Generally, storage did not increase the γ caused by baking, regardless of the evaluated part or type of bread. Results show the impacts of baking on BC and highlight the formulated white and whole wheat loaves of bread as suitable carriers for delivering the probiotic BC.
Assuntos
Bacillus coagulans , Probióticos , Pão , Esporos Bacterianos , Triticum/químicaRESUMO
A dynamic system mimicking the gastrointestinal tract (GIT) conditions (fluids, pH, temperature, and residence time) was used to evaluate the behavior of Bacillus coagulans GBI-30, 6086 (BC) incorporated in yogurt and orange juice. BC counts were monitored in samples collected before the in vitro digestion, after initial contact with gastric fluids (30 min), static (1 h 15 min) and dynamic (2 h) stages in the gastric compartment, static (3 h) and dynamic (4 h) stages in the duodenal compartment, static (5 h) and dynamic (6 h) stages in the jejunal compartment, and after digestion. BC presented high survival in juice and yogurt over the digestion stages. The number of decimal reductions (γ) of BC caused by exposure to simulated GIT conditions was ≥0.89 in orange juice and ≥1.17 in yogurt. No differences (p ≥ 0.05) were observed on the survival of BC among the samples collected over the digestion in juice or yogurt, or between these matrices. After the in vitro digestion, BC counts were ≥7 log CFU/mL or g. Results show the great survival of BC under GIT conditions and suggest both, juice and yogurt as appropriate carries for delivering this probiotic to the diet. The semi-dynamic in vitro system was easily built and to operate, comprising an intermediate approach to assess the resistance of probiotic or potentially probiotic strains under simulated gut conditions.
Assuntos
Bacillus coagulans/crescimento & desenvolvimento , Citrus sinensis/química , Sucos de Frutas e Vegetais/microbiologia , Probióticos/análise , Iogurte/microbiologia , Bacillus coagulans/fisiologia , Citrus sinensis/microbiologia , Digestão , Humanos , Viabilidade Microbiana , Modelos Biológicos , Estômago/microbiologiaRESUMO
This study assessed the impact of eight unit operations [slow pasteurization, high-temperature short time (HTST) pasteurization, cooking, baking, drying, fermentation, supercritical carbon dioxide (CO2), irradiation and extrusion] in different food matrices (milk, orange juice, meatballs, bread, crystallized pineapple, yogurt, orange juice, ground black pepper, snacks, and spaghetti) on the resistance of eight (Bacillus flexus Hk1 Bacillus subtilis Bn1, Bacillus licheniformis Me1, Bacillus mojavensis KJS3, Bacillus subtilis PXN21, Bacillus subtilis PB6, Bacillus coagulans MTCC 5856 and Bacillus coagulans GBI-30, 6086) Bacillus strains with claimed probiotic properties (PB). The number of decimal reductions (γ) caused by the unit operations varied (p < 0.05) amongst the PB. Most of the unit operations caused ≤ 2 γ of PB in the food matrices evaluated. Irradiation caused up to 4.9 γ (p < 0.05) amongst the PB tested. B. subtilis Bn1, B. mojavensis KJS3, B. licheniformis Me1, and B. coagulans GBI-30 showed higher resistance to most of the tested unit operations. These results indicate that the choice of PB for application in foods should also be based on their resistance to unit operations employed during processing. Finally, the high resistance of PB to the unit operations tested comprise valuable data for the development and diversification of probiotic foods with sporeforming strains with claimed probiotic properties.