Resumo

LONDONO, M. C; LUCAS, J. C  e  QUINTERO, V. D. Feasibility study of Lactobacillus casei in orange juice (Citrus sinensis) supplemented with vitamin C, calcium and oligofructose. Entre Ciencia e Ingenieria [online]. 2015, vol.9, n.18, pp.31-38. ISSN 1909-8367.

Abstract Valencia Orange was used to produce a juice enriched with probiotic bacteria (Lactobacillus casei). The optimal concentration of stabilizer was evaluated by performing a screening with three types of gums (xanthan, CMC, and pectin), evaluated using a factorial arrangement 3³. Subsequently the microorganism at three different concentrations (0.4 -0.5 and 0.6 was added 6 Mc - Farland) and physiologically active compounds (calcium and vitamin C) 20% of the recommended daily value according to the resolution 333 of 2011 the ministry of social protection. The results showed that 0.02% pectin, CMC and Xanthan 0.015% 0.014% should be added. The analysis of the concentration of microorganisms during storage time shows that the initial concentration increased up to 7.21 * 10⁹ CFU, and the pH remained constant from day 15 to 20 in 3.8.

Palavras-chave : juice; orange; probiotic bacterias.

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