Análises microbiológicas em iogurtes comercializados na cidade de Ponta Grossa

Abstract

Yogurt is a highly consumed product and it is always looking for transformations, with the aim of improving quality issues. The development of undesirable microorganisms in yogurts can happen easily because it is an appropriate medium for growth and, therefore, their presence can change the properties of the product. Thus, the present work had as goal to perform microbiological analyzes on six brands of liquid yogurt sold in the city of Ponta Grossa to verify the quality control established by Normative Instruction No 60, of December 23, 2019 and to check the minimum viable quantity of lactic acid bacteria, stipulated by Normative Instruction No. 46, of October 23, 2007. The methodologies were performed using standard techniques, on which six samples were submitted to microbiological analysis to count the total population of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, Salmonella sp., Enterobacterias and molds and yeasts. The performed analyzes, through the methods used, reached the expected results according to the legislation regarding the minimum of total lactic acid bacteria (1x107 UFC/mL) and, also, they were in compliance with the quality standard limit.