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<p>This study aimed to evaluate the effect of lactose and glucose on the viability of lactic acid bacteria (LAB) and assess the microbiological and technological characteristics of lactose-free milk fermented with the potentially probiotic strain <i>Lactococcus lactis</i> GV103. The viability of GV103, either alone or co-cultured with <i>Streptococcus thermophilus</i> STI-12, was evaluated in glucose (Glu), lactose (Lac), and glucose:lactose (Glu:Lac) media. After fermentation, pH, titratable acidity, syneresis, water-holding capacity (WHC), and LAB counts were monitored throughout 28&#xa0;days of re-frigerated storage. Simulated gastrointestinal tract (GIT) conditions were also assessed for both LAB. When co-cultured, the Lac and Glu:Lac media reached pH 4.6 in approximately 480&#xa0;min, while Glu required 703.5&#xa0;min. As a monoculture, GV103 showed the highest counts in Glu:Lac, exceeding 10.50 log CFU/mL. After 28&#xa0;days, the lactose-free fermented milk had a pH of 3.84 and a titratable acidity of 1.10&#xa0;g lactic acid/100&#xa0;mL. Syneresis and WHC were 42.32% and 34.62%, respectively. LAB viability remained above 10.50 log CFU/mL after storage, and both strains survived simulated GIT conditions with counts exceeding 9.00 log CFU/mL. The GV103 and STI-12 proved to be effective, supporting its potential for future probiotic applications in lactose-free dairy products, with attention to fermentation time. The results of this study are promising regarding the use of this microorganism to produce lactose-free fermented milk. However, further studies involving sensory analysis are recommended to assess consumer acceptance, as well as large-scale production to evaluate industrial feasibility.</p>

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Lactococcus lactis GV103, potentially probiotic, applied in the development of lactose-free fermented milk

  • 期刊论文

  • 发表日期：

    2025年6月13日

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  • Taynan Jonatha Neves Costa,
  • Isabella Maciel Costa,
  • Wendy Carla Dantas Rocha,
  • Maria Eduarda Costa Campos,
  • Brenda Costa Oliveira,
  • Thais Emanuelle Silva Santos,
  • Diego Sartori,
  • Andrezza Angélica Ferreira,
  • Camila Argenta Fante,
  • Érika Ramos de Alvarenga,
  • Marcelo Resende de Souza,
  • Gabriel Augusto Marques Rossi,
  • Bruna Maria Salotti-Souza

摘要

This study aimed to evaluate the effect of lactose and glucose on the viability of lactic acid bacteria (LAB) and assess the microbiological and technological characteristics of lactose-free milk fermented with the potentially probiotic strain Lactococcus lactis GV103. The viability of GV103, either alone or co-cultured with Streptococcus thermophilus STI-12, was evaluated in glucose (Glu), lactose (Lac), and glucose:lactose (Glu:Lac) media. After fermentation, pH, titratable acidity, syneresis, water-holding capacity (WHC), and LAB counts were monitored throughout 28 days of re-frigerated storage. Simulated gastrointestinal tract (GIT) conditions were also assessed for both LAB. When co-cultured, the Lac and Glu:Lac media reached pH 4.6 in approximately 480 min, while Glu required 703.5 min. As a monoculture, GV103 showed the highest counts in Glu:Lac, exceeding 10.50 log CFU/mL. After 28 days, the lactose-free fermented milk had a pH of 3.84 and a titratable acidity of 1.10 g lactic acid/100 mL. Syneresis and WHC were 42.32% and 34.62%, respectively. LAB viability remained above 10.50 log CFU/mL after storage, and both strains survived simulated GIT conditions with counts exceeding 9.00 log CFU/mL. The GV103 and STI-12 proved to be effective, supporting its potential for future probiotic applications in lactose-free dairy products, with attention to fermentation time. The results of this study are promising regarding the use of this microorganism to produce lactose-free fermented milk. However, further studies involving sensory analysis are recommended to assess consumer acceptance, as well as large-scale production to evaluate industrial feasibility.