Supervivencia de Lacticaseibacillus casei ATCC 393 encapsulado en queso blanco fresco

dc.contributor.advisor Ponce de León, Leyda Echevarría Medina, Mercedes D. College of Agricultural Sciences
dc.contributor.committee Orellana, Lynette
dc.contributor.committee Plaza, María de Lourdes
dc.contributor.department Department of Food Science and Technology
dc.contributor.representative Ortíz Rodríguez, Marcos E. 2024-05-22T19:50:16Z 2024-05-22T19:50:16Z 2024-04-04
dc.description.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.
dc.description.abstract 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.
dc.description.graduationSemester Spring
dc.description.graduationYear 2024
dc.language.iso es
dc.rights Attribution-NonCommercial-NoDerivatives 4.0 International *
dc.rights.holder (c) 2024 Mercedes Echevarría Medina
dc.rights.uri *
dc.subject queso
dc.subject probiótico
dc.subject microencapsulación
dc.subject L. casei
dc.subject simulación gástrica
dc.subject.lcsh Probiotics
dc.subject.lcsh Brined cheeses
dc.subject.lcsh Alginates
dc.subject.lcsh Lactobacillus casei
dc.subject.lcsh Microencapsulation
dc.title Supervivencia de Lacticaseibacillus casei ATCC 393 encapsulado en queso blanco fresco
dc.type Thesis
dspace.entity.type Publication Food Science and Technology Program M.S.