Desenvolvimento de leite fermentado por Enterococcus faecium e Lactobacillus helveticus

Abstract

E. faecium is a species of lactic acid bacteria that can have probiotic properties, in addition to being frequently found in fermented dairy products. Fermented milk is a dairy product segment with good acceptance by a wide segment of consumers, in addition to offering several health benefits. Therefore, this work proposed to formulate three types of fermented milk by: E. faecium (EF), Lb. helveticus (LH) and the mixture of Enterococcus faecium + Lactobacillus helveticus (EFLH), aiming to evaluate the effect of the activity of lactic cultures on the proximal composition in the initial and final of storage time) and in the evolution of the titratable acidity and pH over 28 days of storage at 5°C. The results demonstrated that the proximate composition of fermented milk for all strains did not present statistical difference at the beginning of storage. At 28 days of storage, there was a significant increase in the total dry matter and protein content of the product. There was no significant effect on the ash and carbohydrate content during storage, but a significant increase in carbohydrates was observed only in milk fermented by EFLH. Enterococcus faecium showed higher titratable acidity (0,51g lactic acid /100g) and lower pH (5,5) at the beginning of storage and continued to evolve throughout storage. Lactobacillus helveticus demonstrated lower content of titratable acidity and higher pH. The study allowed to conclude that Enterococcus faecium presented a good technological performance considering that this is an indigenous culture, proving to be promising for the production of fermented milk and further studies will be necessary to optimize the activity of this culture in the production of fermented milk.