Evaluation of the interaction between microencapsulated Bifidobacterium BB-12 added in goat’s milk Frozen Yogurt and Escherichia coli in the large intestine

Publication date: Available online 15 October 2019Source: Food Research InternationalAuthor(s): Silvani Verruck, Clarissa Barreta, Marília Miotto, Maria Helena Machado Canella, Gabriela Rodrigues de Liz, Bruna Marchesan Maran, Sofia Grechi Garcia, Sheila Mello da Silveira, Cleide Rosana Werneck Vieira, Adriano Gomes da Cruz, Elane Schwinden PrudencioAbstractGoat milk and goat milk and inulin were used as encapsulating agents of Bifidobacterium BB-12 and applied in Frozen Yogurt (GF2 and GF3, respectively) in order to evaluate the antagonistic effect against Escherichia coli. GF1 is a control containing only Escherichia coli. Simulation of gastrointestinal digestion occurred sequentially. Quantification of Bifidobacterium BB-12 was performed using plate counting while E. coli count was compared with quantification by qPCR with viable and nonviable cell differentiation. The Bifidobacterium BB-12 count was <1.0, 9.23 and 9.11 log CFU g-1 for GF1, GF2 and GF3, respectively. In the ascending colon, all samples showed E. coli counts of approximately 5 log CFU g-1 by plate counting and by qPCR. Throughout the transverse (24h) and descending colon (48h) samples GF2 and GF3 showed decrease in E. coli number. GF3 showed higher decrease of E. coli in the descending colon because of inulin bifidogenic characteristic. The production of organic acids by bifidobacteria was directly related to the decrease in the E. coli count. In plate counts, E. coli was not detected for the GF3 sampl...
Source: Food Research International - Category: Food Science Source Type: research