VIABILIDADE DE Lacticaseibacillus rhamnosus LB1.5 PROBIÓTICO EM SORVETE FUNCIONAL
DOI:
https://doi.org/10.35172/rvz.2024.v31.1618Palavras-chave:
alimentos funcionais, bioprotetor, Lacticaseibacillus, Listeria sp., probióticoResumo
Bactérias ácido-lácticas são microrganismos com diversas aplicações na indústria de alimentos, considerando o potencial tecnológico, o incremento nas características sensoriais dos produtos e a capacidade probiótica de alguns isolados. Alimentos funcionais, além de aplicação nutricional, possuem efeito benéfico à saúde. O objetivo do presente estudo foi selecionar bactérias lácticas isoladas de leite cru de búfala quanto as propriedades tecnológicas e desenvolver sorvete enriquecido com bactéria probiótica Lacticaseibacillus rhamnosus LB1.5. Para tanto, BALs foram selecionadas quanto a capacidade proteolítica, capacidade de coexistência com bactérias lácticas, atividade antimicrobiana e antilisteria, estabilidade com conservantes alimentares e viabilidade em sorvete. A proteólise foi avaliada inoculando-se as BAL ágar leite. A coexistência entre as bactérias lácticas foi avaliada pelo método da picada. A atividade antimicrobiana de BALs frente à L.monocytogenes ATCC 7644, E.coli ATCC 10536, Pseudomonas aeruginosa ATCC 27853 e Staphylococcus aureus ATCC 25923 foi avaliada pelo método de sobrecamada. As espécies de L.innocua, L.monocytogenes e L.seeligeri também foram empregadas como indicadoras. Os experimentos foram realizados em triplicata e os resultados mensurados pelo halo de inibição de crescimento. Lact. rhamnosus LB 1.5 e Lact. paracasei LB 6.4 foram expostos a nisina, pediocina e conservante sorbato de potássio, através de ensaio de difusão em ágar leite. Por fim, a viabilidade de Lact. rhamnosus LB1.5 em sorvete foi avaliada por 210 dias. Dentre os onze isolados estudados, apenas Lacticaseibacillus sp. M1A3 não apresentou atividade proteolítica. Lact. rhamnosus LB1.5 e Lact. paracasei LB6.4 demonstraram capacidade de associação com Lact. paracasei LB1.4, Lactococcus lactis (L4A8, L4AN1 e L4AN17) e Leuconostoc mesenteroides LB5.5, o que possibilita a aplicação simbiótica destes isolados. Quanto à atividade antimicrobiana, Lact. paracasei LB 6.4 e Lact. rhamnosus LB1.5 inibiram as espécies de Listeria spp., sugerindo potencial bioprotetor. Os resultados evidenciaram sensibilidade de ambas BALs selecionadas à nisina, com halos de inibição de crescimento com diâmetro médio igual ou superior a 11 mm e 18 mm. Porém, pediocina e sorbato de potássio não inibiram o crescimento dos Lactobacillus selecionados, podendo atuar como conservantes associados a estes isolados. Lact. rhamnosus LB1.5 manteve-se viável em sorvete durante os 210 dias de experimento, com valores médios superiores a 107 UFC/mL, possibilitando a aplicação deste em produto como sorvete, além de oferecer benefícios bioprotetores e funcionais ao produto.
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