Estudo da estabilidade de formulações sólidas de probióticos de Lactobacillus acidophilus para alimentação animal

• Ano de defesa: 2011
• Autor(a) principal: Ferreira, Soraya Rodrigues
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Uberlândia; BR; Programa de Pós-graduação em Engenharia Química; Engenharias; UFU
• Palavras-chave em Português: Lactobacillos acidophilus LA 5; Probióticos; Estabilidade celular; Formulações sólidas de probióticos; Probiotic; Solid state probiotic formulations; Cellular stability; CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA
• Link de acesso: https://repositorio.ufu.br/handle/123456789/15196; https://doi.org/10.14393/ufu.di.2011.91

Due to the abundance of agricultural resources, last advances in animal nutrition, animal breeding and animal welfare there are a solid background in economics and management in Brazilian Animal agribusiness. Nevertheless, the sanitary improvements in animal breeding they are exposed to pathogenic microorganism responsible for gastrointestinal infections and others disturbs. In this context, antimicrobial agents are used therapeutically, prophylactically, and as growth promoters. But they can be the cause of health risks due to the development of antibiotic resistance and can be toxic to humans if improperly applied, so this use remains a source of deep concern and the replace of antimicrobial agents by probiotics are becoming very commonly. This work is motivated by the fact that the guarantee of the viability and stability of probiotic foods during the production and shelf-life is a technological challenge. In this dissertation were studied the stability of three kinds of solid state probiotic: alginate, milk cream and beeswax formulations. According to the results all formulations demonstrated better stability than dried cells and cells dried with nutrient media composed of fermented milk and beeswax formulations presented the better stability. The comparison between the formulations in three solid bases shows that: a) alginate formulations have better stability than milk cream formulations; b) ascorbic acid reduced the stability of formulations containing milk cream and alginate; c) the initial cell viability was not responsible for the observed stability; d) the formulation stability is partially correlated to low water activity; e) the conditions used to dry the formulations provide high initial cell viability. The survival analysis in accordance with the Weibull distribution show solid preparations tested have no protective effect related to tested additives.