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Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage

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dc.contributor.author Torres Filho, Robledo de Almeida
dc.contributor.author Coelho, Samira Reis
dc.contributor.author Lima, Ítalo Abreu
dc.contributor.author Martins, Maurilio Lopes
dc.contributor.author Benevenuto Júnior, Augusto Aloísio
dc.contributor.author Ramos, Alcinéia de Lemos Souza
dc.contributor.author Ramos, Eduardo Mendes
dc.date.accessioned 2019-03-27T16:55:40Z
dc.date.available 2019-03-27T16:55:40Z
dc.date.issued 2019-03
dc.identifier.issn 0023-6438
dc.identifier.uri https://doi.org/10.1016/j.lwt.2018.12.045
dc.identifier.uri http://www.locus.ufv.br/handle/123456789/24162
dc.description.abstract The purpose of this study was to evaluate how the incorporation of the probiotic culture Lactobacillus paracasei and the prebiotic lactulose in dry-fermented sausage affects the technological, microbiological and sensorial characteristics of the products. Four formulations were analyzed: CONT (without prebiotic or probiotic); PREB (with 2% lactulose); PROB (with 108 CFU/g of L. paracasei); and SYMB (with 2% lactulose and 108 CFU/g of L. paracasei). The functional ingredients did not affect (P > 0.05) the water activity, pH, moisture, acidity and lactic acid bacteria counts during ripening process. Lower (P < 0.05) residual nitrite values were observed in sausages added with probiotic (7.20 ± 1.32 mg NO2/kg) than in the other treatments (11.38 ± 3.21 mg NO2/kg). The proximate composition and the sensorial attributes were not affected (P > 0.05) by the treatments. A mean concentration of 2.16 ± 0.39% of lactulose was observed in PREB and SYMB sausages and a count of 7.59 ± 0.37 log CFU/g of L. paracasei was observe in PROB and SYMB sausages. The incorporation of lactulose and L. paracasei into this traditional meat product resulted in a potential probiotic and symbiotic salami, adding additional nutritional benefits for the consumer. en
dc.format pdf pt-BR
dc.language.iso eng pt-BR
dc.publisher LWT pt-BR
dc.relation.ispartofseries Volume 102, Pages 254-259, March 2019 pt-BR
dc.rights Elsevier B. V. pt-BR
dc.subject Salaminho pt-BR
dc.subject Prebiotic pt-BR
dc.subject Probiotic pt-BR
dc.subject Sensorial analysis pt-BR
dc.title Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage en
dc.type Artigo pt-BR


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  • Artigos [26]
    Artigos Técnico-científicos do Instituto de Ciências Exatas e Tecnológicas

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