Survival of Lactobacillus delbrueckii UFV H2b20 in ice cream produced with different fat levels and after submission to stress acid and bile salts

The survival of Lactobacillus delbrueckii UFV H2b20 in three ice cream formulations (low fat, fat free and high fat) was evaluated after the processing and storage at −16 °C. The survival of L. delbrueckii UFV H2b20 was not significantly affected (P > 0.05) in three ice cream formulations after p...

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Bibliographic Details
Published in:	Journal of functional foods Vol. 5; no. 1; pp. 503 - 507
Main Authors:	dos Santos Leandro, Eliana, de Araújo, Emiliane Andrade, da Conceição, Lisiane Lopes, de Moraes, Célia Alencar, de Carvalho, Antônio Fernandes
Format:	Journal Article
Language:	English
Published:	Elsevier 01-01-2013
Subjects:	Ice cream Lactobacillus delbrueckii UFV H2b20 Probiotics Survival
Online Access:	Get full text
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Summary:	The survival of Lactobacillus delbrueckii UFV H2b20 in three ice cream formulations (low fat, fat free and high fat) was evaluated after the processing and storage at −16 °C. The survival of L. delbrueckii UFV H2b20 was not significantly affected (P > 0.05) in three ice cream formulations after processing. The same result was observed during storage for 40 days at −16 °C. Cells of L. delbrueckii UFV H2b20 incorporated in three ice cream formulation survived when exposed to acid stress and bile salts. The results demonstrate that L. delbrueckii UFV H2b20 has potential for being used in ice cream and capacity to resist acid stress and to grow in the presence of bile salts. This demonstrates that reduction of fat in ice cream does not compromise the viability of L. delbrueckii UFV H2B20.
ISSN:	1756-4646
DOI:	10.1016/j.jff.2012.10.003