Caracterización fisicoquímica, viabilidad y resistencia gastrointestinal in vitro de Bacillus spp. probióticos en pan de queso Viabilidade e resistência gastrointestinal in vitro de Bacillus probiótico em pão de queijo
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El objetivo fue desarrollar masas de pan de queso que contengan esporas de Bacillus coagulans BC30 o Bacillus clausii y evaluar las características fisicoquímicas (humedad, cenizas, proteínas y lípidos), viabilidad y resistencia gastrointestinal in vitro de los probióticos. Las masas de pan control y probiótico se mantuvieron a -20 °C durante 90 días, horneándose el producto a los 0, 30, 60 y 90 días para realizar los análisis. No hubo diferencia (p>0.05) en humedad, cenizas, lípidos y carbohidratos entre las masas de los tres tratamientos. La viabilidad de B. coagulans en masa, después del procesamiento y después de 90 días fue > 7,71 log UFC/g, mientras que en pan horneado fue de 5,24 log UFC/g y 6,03 log UFC/g a los 0 y 90 días, respectivamente. La viabilidad de B. clausii en masa en los tiempos 0 y después de 90 días fue > 7,32 log UFC/g y en pan horneado en los mismos tiempos fue, respectivamente, 5,39 log UFC/g y 5,95 log UFC/g. En la fase entérica II, a los 90 días, la viabilidad de B. clausii fue de 4,77 log UFC/g, mientras que la de B. coagulans fue de 4,11 log UFC/g.
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Aceptado 2025-07-02
Publicado 2025-11-20
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