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Avaliação de fermentados de soro lácteo em relação ao seu poder antimicrobiano no processamento de alface biológica
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Resumo(s)
The main aim of this work was to study the applicability of fermented whey as biopreservative for sanitation of organic lettuce.
An industrial starter mixture and two strains of Lactobacillus plantarum were used to study the whey fermentation. It was been found that L. plantarum strains are not the most efficient in the fermentation of this substrate, showing low lactic acid yield. In other side, the industrial culture showed good results with a yield higher than 60%. The assays results showed a heterolactic fermentation, where the main metabolites were lactic acid and ethanol.
Whey fermented at different concentrations (100%, 75%, 50%) was used as sanitizing agent in organic lettuce and the treatments were compared with a 110 ppm sodium hypochlorite solution. The effects on the microbiological native flora (mesophilic counts, psychrophilic counts, lactic acid bacteria counts and Enterobacteriaceae counts) were studied. The microbiological load at the end of storage were bellow the recommended levels and the different concentrations used didn’t showed to be an important factor in the microbiological growth control, only significant differences were found on the mesophilic counts. Fermented whey resulted in equivalent or better microbial load reduction than sodium hypochlorite solution. The results suggest that fermented whey could be an alternative to sodium hypochlorite for sanitizing lettuce.
Descrição
Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia
Palavras-chave
cheese whey fermentation lactic acid bacteria sanitation organic lettuce
Contexto Educativo
Citação
Martins, S.R.C. - Avaliação de fermentados de soro lácteo em relação ao seu poder antimicrobiano no processamento de alface biológica. Lisboa: ISA, 2013, 93 p.