Technological Assessment and Predictive Modeling of Probiotic Lactose-Free Fermented Milk with <i>Lacticaseibacillus paracasei</i> GV17
This study investigated <i>Lacticaseibacillus paracasei</i> GV17, a potentially probiotic strain, in association with the commercial culture <i>Streptococcus thermophilus</i> STI-12, in lactose-free fermented milk. Predictive modeling was used to estimate growth parameters an...
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MDPI AG
2025-03-01
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| author | Taynan Jonatha Neves Costa Isabella Maciel Costa Larissa Mirelle Mendes Magalhães Marcelo Resende de Souza Gabriel Augusto Marques Rossi Bruna Maria Salotti-Souza Camila Argenta Fante |
| author_facet | Taynan Jonatha Neves Costa Isabella Maciel Costa Larissa Mirelle Mendes Magalhães Marcelo Resende de Souza Gabriel Augusto Marques Rossi Bruna Maria Salotti-Souza Camila Argenta Fante |
| author_sort | Taynan Jonatha Neves Costa |
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| description | This study investigated <i>Lacticaseibacillus paracasei</i> GV17, a potentially probiotic strain, in association with the commercial culture <i>Streptococcus thermophilus</i> STI-12, in lactose-free fermented milk. Predictive modeling was used to estimate growth parameters and microbial viability and the technological characteristics of the fermented milk during storage. The initial concentrations of the strains were 9.80 log CFU/mL for <i>Lc. paracasei</i> GV17 and 9.50 log CFU/mL for <i>S. thermophilus</i> STI-12. After eight hours, the pH reached 4.6, and the concentrations of GV17 and STI-12 were 10.90 log CFU/mL and 11.20 log CFU/mL, respectively. The Baranyi model was fitted to the growth data, with correlation coefficients of 0.760 for <i>Lc. paracasei</i> GV17 and 0.852 for <i>St. thermophilus</i> STI-12. The maximum specific growth rates were 0.912 log CFU/h for GV17 and 0.882 log CFU/h for STI-12. Regarding technological characteristics, syneresis decreased by 8.90% after 28 days, indicating greater structural stability, while water retention capacity remained constant. The viability of LAB remained above 10.00 log CFU/mL. <i>Lc. paracasei</i> GV17 showed great potential for use in functional products, prompting further research. |
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| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
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| series | Foods |
| spelling | doaj-art-0d3cf8d1f63e4367b9df6c8f09cbe73a2025-08-20T02:17:00ZengMDPI AGFoods2304-81582025-03-01147117610.3390/foods14071176Technological Assessment and Predictive Modeling of Probiotic Lactose-Free Fermented Milk with <i>Lacticaseibacillus paracasei</i> GV17Taynan Jonatha Neves Costa0Isabella Maciel Costa1Larissa Mirelle Mendes Magalhães2Marcelo Resende de Souza3Gabriel Augusto Marques Rossi4Bruna Maria Salotti-Souza5Camila Argenta Fante6Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte 31270-901, BrazilDepartment of Technology and Inspection of Animal Products, Veterinary School, Federal University of Minas Gerais, Belo Horizonte 31270-901, BrazilDepartment of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte 31270-901, BrazilDepartment of Technology and Inspection of Animal Products, Veterinary School, Federal University of Minas Gerais, Belo Horizonte 31270-901, BrazilDepartment of Veterinary Medicine, University Vila Velha (UVV), Vila Velha 29102-920, BrazilDepartment of Technology and Inspection of Animal Products, Veterinary School, Federal University of Minas Gerais, Belo Horizonte 31270-901, BrazilDepartment of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte 31270-901, BrazilThis study investigated <i>Lacticaseibacillus paracasei</i> GV17, a potentially probiotic strain, in association with the commercial culture <i>Streptococcus thermophilus</i> STI-12, in lactose-free fermented milk. Predictive modeling was used to estimate growth parameters and microbial viability and the technological characteristics of the fermented milk during storage. The initial concentrations of the strains were 9.80 log CFU/mL for <i>Lc. paracasei</i> GV17 and 9.50 log CFU/mL for <i>S. thermophilus</i> STI-12. After eight hours, the pH reached 4.6, and the concentrations of GV17 and STI-12 were 10.90 log CFU/mL and 11.20 log CFU/mL, respectively. The Baranyi model was fitted to the growth data, with correlation coefficients of 0.760 for <i>Lc. paracasei</i> GV17 and 0.852 for <i>St. thermophilus</i> STI-12. The maximum specific growth rates were 0.912 log CFU/h for GV17 and 0.882 log CFU/h for STI-12. Regarding technological characteristics, syneresis decreased by 8.90% after 28 days, indicating greater structural stability, while water retention capacity remained constant. The viability of LAB remained above 10.00 log CFU/mL. <i>Lc. paracasei</i> GV17 showed great potential for use in functional products, prompting further research.https://www.mdpi.com/2304-8158/14/7/1176lactic acid bacteriagrowth kineticsmathematical modelingprobiotics |
| spellingShingle | Taynan Jonatha Neves Costa Isabella Maciel Costa Larissa Mirelle Mendes Magalhães Marcelo Resende de Souza Gabriel Augusto Marques Rossi Bruna Maria Salotti-Souza Camila Argenta Fante Technological Assessment and Predictive Modeling of Probiotic Lactose-Free Fermented Milk with <i>Lacticaseibacillus paracasei</i> GV17 Foods lactic acid bacteria growth kinetics mathematical modeling probiotics |
| title | Technological Assessment and Predictive Modeling of Probiotic Lactose-Free Fermented Milk with <i>Lacticaseibacillus paracasei</i> GV17 |
| title_full | Technological Assessment and Predictive Modeling of Probiotic Lactose-Free Fermented Milk with <i>Lacticaseibacillus paracasei</i> GV17 |
| title_fullStr | Technological Assessment and Predictive Modeling of Probiotic Lactose-Free Fermented Milk with <i>Lacticaseibacillus paracasei</i> GV17 |
| title_full_unstemmed | Technological Assessment and Predictive Modeling of Probiotic Lactose-Free Fermented Milk with <i>Lacticaseibacillus paracasei</i> GV17 |
| title_short | Technological Assessment and Predictive Modeling of Probiotic Lactose-Free Fermented Milk with <i>Lacticaseibacillus paracasei</i> GV17 |
| title_sort | technological assessment and predictive modeling of probiotic lactose free fermented milk with i lacticaseibacillus paracasei i gv17 |
| topic | lactic acid bacteria growth kinetics mathematical modeling probiotics |
| url | https://www.mdpi.com/2304-8158/14/7/1176 |
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