Publication:
Supervivencia de Lacticaseibacillus casei ATCC 393 encapsulado en queso blanco fresco

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Authors
Echevarría Medina, Mercedes D.
Embargoed Until
Advisor
Ponce de León, Leyda
College
College of Agricultural Sciences
Department
Department of Food Science and Technology
Degree Level
M.S.
Publisher
Date
2024-04-04
Abstract
In the present work, the microencapsulation process, and the viability of Lacticaseibacillus casei ATCC 393 in a calcium alginate matrix at different concentrations were evaluated. Fresh white cheese was used to transport those microorganisms and expose them to simulated gastric conditions. The design consisted of four treatments: CI, CII, T1 and T2. Tests of pH, titratable acidity, water activity, humidity, ashes, and microbiological count were carried out. A sensory test: different from the control was also performed. The results showed the following ranges: pH: 5.50 – 5.90, titratable acidity: 0.87% – 0.98%, aw: 0.96 – 0.97, humidity: 51.82% – 60.14%, ashes: 6.57% – 7.21% and counts of L. casei between 10^6 – 10^8 CFU/g of cheese. Furthermore, the sensory test showed perceptible differences between cheese samples. Even though there were some statistical differences between treatments, overall, microencapsulation of L. casei in calcium alginate does not produce significantly different changes in fresh white cheese or probiotic viability.

En el presente trabajo se evaluó el proceso de microencapsulación y la viabilidad de Lacticaseibacillus casei ATCC 393 en una matriz de alginato de calcio a diferentes concentraciones. Se utilizó queso blanco fresco para transportar dichos microorganismos y exponerlos a una simulación de condiciones gástricas. El diseño consistió en cuatro tratamientos: CI, CII, T1 y T2. Se llevaron a cabo análisis de pH, acidez titulable, actividad de agua, humedad, cenizas y conteo microbiológico. También se realizó la prueba sensorial “Diferente al control”. Los resultados mostraron los siguientes rangos: pH: 5.50 – 5.90, acidez titulable: 0.87% – 0.98%, aw: 0.96 – 0.97, humedad: 51.82% – 60.14%, cenizas: 6.57% – 7.21% y conteos de L. casei entre 10^6 – 10^8 UFC/g de queso. Hubo diferencias entre muestras de queso en la prueba sensorial. La microencapsulación de L. casei en alginato de calcio no produce cambios significativos en el queso blanco fresco ni en la viabilidad de los probióticos.
Keywords
queso,
probiótico,
microencapsulación,
L. casei,
simulación gástrica
Usage Rights
Except where otherwise noted, this item’s license is described as Attribution-NonCommercial-NoDerivatives 4.0 International
Cite
Echevarría Medina, M. D. (2024). Supervivencia de Lacticaseibacillus casei ATCC 393 encapsulado en queso blanco fresco [Thesis]. Retrieved from https://hdl.handle.net/20.500.11801/3710