Estabilidad química, viabilidad y resistencia gastrointestinal in vitro del probiótico Bacillus en jugo de mango orgánico
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Los jugos probióticos deben asegurar su supervivencia después del procesamiento y en el tracto gastrointestinal para lograr sus beneficios. Este estudio se dividió en dos etapas. Inicialmente, el objetivo fue evaluar el pH y la viabilidad de Bacillus clausii y Bacillus coagulans BC30 en jugos de mango orgánico sometidos a tratamiento térmico y, posteriormente a condiciones de vida útil acelerada. En la segunda etapa, se evaluó el pH, la acidez, los sólidos solubles totales, la viabilidad de B. clausii y, su resistencia a la digestión in vitro en el tracto gastrointestinal (TGI). En la primera etapa, en todos los tiempos analizados, el jugo con B. clausii presentó un pH menor que el jugo con B. coagulans. Durante la prueba de vida útil acelerada, el recuento de B. coagulans disminuyó, mientras que el recuento de B. clausii se mantuvo estable. En la segunda etapa, el recuento más bajo de B. clausii se observó en el jugo sometido a tratamiento térmico industrial simulado (96 °C/35 s). Sin embargo, en cuanto a los otros tratamientos (sin tratamiento térmico y 80 °C/10 min), el recuento fue > 106 UFC/mL. Se observó un excelente desempeño de B. clausii en el jugo que no fue tratado térmicamente y almacenado a diferentes temperaturas (5 °C y 25 °C) después de la prueba del tracto gastrointestinal in vitro, con recuentos > 107 UFC/mL.
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Aceptado 2025-03-17
Publicado 2025-06-23
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