Panes con harina de Ora-pro-nobis y Bacillus clausii: Caracterización y resistencia al tracto gastrointestinal in vitro
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En este estudio se desarrollaron panes que contienen harina de ora-pro-nobis y esporas del probiótico Bacillus clausii. Se evaluaron las características fisicoquímicas, microbiológicas de los panes y la resistencia in vitro del probiótico al tracto gastrointestinal (TGI) durante 4 días de almacenamiento de los panes a 27 °C. La acidez, extracto seco total, humedad y cenizas de los panes de los diferentes tratamientos no difirieron y lo mismo ocurrió para proteínas, grasas, carbohidratos y color. Hubo un aumento en la viabilidad de B. clausii durante el tiempo de almacenamiento, lo que sugiere que las esporas resistieron la cocción, germinaron y se multiplicaron en el producto. Al final de la vida útil, la viabilidad en fase entérica II fue de 5,84 Log UFC/g de B. clausii. Considerando el consumo diario de 40 g de pan, aproximadamente 7,44 Log UFC de B. clausii serían viables al final del TGI. Así, el pan desarrollado puede ser un portador potencial de este probiótico y una opción más saludable para la industria panadera.
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Aceptado 2024-08-28
Publicado 2024-12-10
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