Survival of Bifidobacterium animalis subsp. lactis associated or not with Lactobacillus rhamnosus in probiotic ice cream.
Lactobacillus, Bifidobacterium, Prebiotic, Natural
According to FAO and WHO, the probiotic is understood to be the live microorganism, which administered in adequate amounts, confer a health benefit to the host. More studies are devoted to the genera Lactobacillus and Bifidobacterium, of human or animal origin. In recent years, healthy product development has taken on great proportions, and ice cream has several inherent characteristics that can contribute to the survival of probiotic inoculated cultures. Bifidobacterium does not tolerate high acidity, as well as environments with high redox potential. To circumvent technological problems and increase the survival of bifidobacteria in fermented milks, mutualist associations with other bacteria, probiotics or not, have been used. The objective of this research is to evaluate the survival of Bifidobacterium animalis subsp. lactis associated or not with Lactobacillus rhamnosus in probiotic ice cream added with prebiotics. The major challenge for probiotics is the passage through the gastrointestinal tract, which reduces the viability of cultures. In view of this challenge, a nutrient-rich formulation, known to be prebiotics such as honey containing a series of bioactive substances (flavonoids, among otherswill be developed. Thus ice cream sweetened with honey will be analyzed in comparison to the product added of fructose and glucose regarding the rheological, sensory characteristics and primarily the viability of the cultures after in vitro gastrointestinal tract simulation.