Probióticos e prebióticos: avaliação do efeito da suplementação com Frutooligossacarídeos (FOS) sobre cinética de fermentação de leite de búfala

Abstract

Probiotic and prebiotic dairy products are in increasing demand in the functional food market. Fructooligosaccharide (FOS) is a prebiotic ingredient that promotes the growth of probiotic cultures. The objective of this study was to evaluate the effect of FOS supplementation on buffalo milk fermentation kinetics. Thus, this work aims to add value to buffalo milk from the state of Amapá - Brazil, which is a raw material still little explored, but of great socioeconomic potential for the region. The fermentative process of lactic acid bacteria cultures, CY340 (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and TA40 (Streptococcus thermophilus), with and without the addition of FOS, was monitored for pH and acidity kinetic parameters. The associations in mixed culture CY340 without addition of FOS reducted the time required to decrease the pH of the fermented milk. The pH value of the co-culture without supplementation was 4.35 and 3.97 for the 6h and 8h, respectively. The co-culture CY340 with addition of FOS, the pH values were 4.66 and 4.55 for the same 6h and 8h, respectively.