PRODUCTION OF COTTAGE-LIKE SYMBIOTIC CHEESE AND STUDY OF PROBIOTIC CELLS SURVIVAL WHEN EXPOSED TO DIFFERENT STRESS LEVELS PRODUÇÃO DE QUEIJO TIPO COTTAGE SIMBI��TICO E ESTUDO DE SOBREVIVÊNCIA DAS CÉLULAS PROBIÓTICAS QUANDO EXPOSTAS A DIFERENTES ESTRESSES

&lt;span style="font-size: 12pt; font-family: 'Times New Roman';"&gt;&lt;em&gt;&lt;span&gt;&lt;/span&gt;&lt;/em&gt;&lt;/span&gt; &lt;!-- @page { margin: 2cm } P { margin-bottom: 0.21cm } --&gt; &lt;p style="margin-bottom: 0cm; font-style: normal; line-height: 120%; text-decoration: none;" lang="pt-BR" align="justify"&gt;&lt;span style="color: #000000;"&gt;&lt;span style="font-family: Times New Roman,serif;"&gt;&lt;span style="font-size: small;"&gt;Probiotics are microorganisms which promote beneficial effects on the health of their host, when ingested with food in adequate amounts. Prebiotics, on the other hand, are no digestible ingredients, which selectively stimulate the growth or metabolic activity of beneficial bacteria in the colon. A product is called symbiotic when it contains probiotic cells and prebiotic substances. The objectives of this work were: 1) to develop cottage-like symbiotic cheese with the addition of &lt;em&gt;Lactobacillus delbrueckii&lt;/em&gt; UFVH2b20 and inulin (BENEO Raftiline GR); 2) to follow the viability of the probiotic microorganism &lt;em&gt;Lactobacillus delbrueckii&lt;/em&gt; UFVH2b20, during the shelf life of cottage-like cheese, stored at 5°C; 3) to evaluate the survival of &lt;em&gt;Lactobacillus delbrueckii &lt;/em&gt;UFVH2b20 strain present in cottage-like cheese, when exposed to typical gastrointestinal tract conditions.&lt;span style="font-family: Arial,sans-serif;"&gt; &lt;/span&gt;Throughout the shelf life period, the cheese, which was stored at 5°C, maintained a microorganism count above the level recommended for food considered to be probiotic: 10&lt;sup&gt;8&lt;/sup&gt; CUF.g&lt;sup&gt;-1&lt;/sup&gt;. The inulin content of the cheese amounted to 5.0%, amount also considered as sufficient for beneficial effects on individuals. High resistance of the microorganism to low pH and high concentrations of bile salts were observed, suggesting that the &lt;em&gt;Lactobacillus delbrueckii &lt;/em&gt;UFVH2b20 strain&lt;em&gt; &lt;/em&gt;would survive under normal digestive gastric tract conditions, when added to cottage-like symbiotic cheese.&lt;/span&gt;&lt;/span&gt;&lt;/span&gt;&lt;/p&gt; &lt;p style="text-indent: 1cm; margin-bottom: 0cm; font-style: normal; line-height: 120%; text-decoration: none;" lang="pt-BR" align="justify"&gt; &lt;/p&gt; &lt;p style="margin-bottom: 0cm; font-style: normal; line-height: 120%; text-decoration: none;" lang="pt-BR" align="justify"&gt;&lt;span style="color: #000000;"&gt;&lt;span style="font-family: Times New Roman,serif;"&gt;&lt;span style="font-size: small;"&gt;KEYWORDS: Cheese; probiotics; &lt;em&gt;Lactobacillus&lt;/em&gt;; inulin; gastrointestinal tract.&lt;/span&gt;&lt;/span&gt;&lt;/span&gt;&lt;/p&gt;<br>&lt;span style="font-size: 12pt; font-family: 'Times New Roman';"&gt;&lt;em&gt;&lt;/em&gt;&lt;/span&gt; &lt;!-- @page { margin: 2cm } P { margin-bottom: 0.21cm } --&gt; &lt;p style="margin-bottom: 0cm; font-style: normal; line-height: 120%; text-decoration: none;" lang="pt-BR" align="justify"&gt;&lt;span style="color: #000000;"&gt;&lt;span style="font-family: Times New Roman,serif;"&gt;&lt;span style="font-size: small;"&gt;Probióticos são micro-organismos que, quando ingeridos no alimento, em quantidades adequadas, promovem efeitos benéficos à saúde do hospedeiro. Prebióticos são ingredientes não digeríveis, que atuam estimulando, seletivamente, o crescimento ou atividade metabólica de bactérias benéficas, no cólon. Simbiótico é um produto alimentício, que contém células probióticas e substâncias prebióticas. Este trabalho teve como objetivos: 1) desenvolver um queijo tipo Cottage simbiótico, adicionado de &lt;em&gt;Lactobacillus delbrueckii&lt;/em&gt; UFV H2b20 e de inulina (BENEO Raftiline GR); 2) acompanhar a viabilidade do micro-organismo probiótico &lt;em&gt;Lactobacillus delbrueckii&lt;/em&gt; UFV, ao longo da vida de prateleira do queijo tipo Cottage, estocado a 5ºC; 3) avaliar a sobrevivência da estirpe &lt;em&gt;Lactobacillus delbrueckii&lt;/em&gt; UFV H2b20, presente no queijo tipo Cottage, exposta a condições típicas, encontradas no trato gastrointestinal. Após análise dos resultados, observou-se que, durante toda a vida de prateleira do queijo estocado a 5ºC, o número de células viáveis manteve contagem sempre acima do nível recomendado para que o produto seja considerado probiótico: 10&lt;sup&gt;8&lt;/sup&gt; UFC.g&lt;sup&gt;-1&lt;/sup&gt;. O teor de inulina determinada no queijo foi de 5,0%&lt;span style="color: #ff0000;"&gt; &lt;/span&gt;(p/p), quantidade também suficiente para exercer efeitos benéficos no indivíduo. Observou-se que o micro-organismo apresentou boa resistência a baixos valores de pH e a concentrações elevadas de sais biliares. A estirpe &lt;em&gt;L&lt;/em&gt;.&lt;em&gt; delbrueckii&lt;/em&gt; UFVH2b20 sobreviveria às condições normais do trato gastrointestinal, quando adicionada em queijo tipo Cottage simbiótico.&lt;/span&gt;&lt;/span&gt;&lt;/span&gt;&lt;/p&gt; &lt;p style="text-indent: 1cm; margin-bottom: 0cm; font-style: normal; line-height: 120%; text-decoration: none;" lang="pt-BR" align="justify"&gt; &lt;/p&gt; &lt;p style="margin-bottom: 0cm; font-style: normal; line-height: 120%; text-decoration: none;" lang="pt-BR" align="justify"&gt;&lt;span style="color: #000000;"&gt;&lt;span style="font-family: Times New Roman,serif;"&gt;&lt;span style="font-size: small;"&gt;PALAVRAS-CHAVE: Queijo; probióticos; &lt;em&gt;Lactobacillus&lt;/em&gt;; inulina; trato gastrointestinal.&lt;/span&gt;&lt;/span&gt;&lt;/span&gt;&lt;/p&gt;