Análise do crescimento e desenvolvimento de probióticos no leite

Abstract

Probiotics are live microorganisms that provide health benefits to the host, promoting the balance of the intestinal microbiota. When administered in smaller amounts, it reduces the effects of lactose intolerance, immunomodulation, protects against pathogenic microorganisms, has anticarcinogenic activity and liver regeneration. Its use in animal nutrition has been researched and increasingly accepted, especially after restrictions on the use of antimicrobials. Development parameters for the symbiotic association of bacteria and yeasts, ASBL (kefir), were elaborated to optimize their production. Type A whole milk and powdered milk with 1, 2, 3, 4 and 5% ASBL were used as substrate, with four replications in a germination chamber type BOD at a temperature of 30ºC for 24 hours. The pH and weight gain of ASBL, yeast dough yield (kefiran) and whey (kefiraride) were evaluated. In conclusion, for an industrial scale production, the most suitable is to use powdered milk in a concentration of 4% of ASBL, since the company in question (research funder) presents a difficulty in the transport and storage processes of the type A milk, which would need refrigeration.