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Advisor(s)
Abstract(s)
A fermentação é um dos métodos mais tradicionais utilizados na preservação dos alimentos, pois a condução controlada de microrganismos específicos pode contribuir para o aumento da vida de prateleira dos alimentos. O iogurte é um produto obtido a partir da fermentação láctica conduzida por bactérias termofílicas Lactobacillus delbrueckii subsp. bulgaricus e do Streptococcus salivarius subsp thermophilus, provocando a redução do pH do leite, obtendo a formação de coágulos. Esses microrganismos possuem atividades específicas que contribuem nas características específicas do produto final, como cor, odor, aspecto e sabor. Além da fermentação, outro método utilizado na preservação dos alimentos é a aplicação de aditivos químicos, que podem gerar possíveis efeitos negativos à saúde dos consumidores. Devido à conscientização do consumidor sobre esses riscos, o uso dos conservantes sintéticos têm vindo a diminuir, dando assim preferência aos conservantes naturais.
Fermentation is one of the most traditional methods used in food preservation, because the controlled conduction of specific microorganisms can contribute to increasing the shelf life of foods. Yogurt is a product obtained from the lactic fermentation conducted by thermophilic bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp thermophilus, causing the reduction of the pH of milk, obtaining the formation of clots. These microorganisms have specific activities that contribute to the specific characteristics of the final product, such as color, odor, appearance, and flavor. Besides fermentation, another method used in food preservation is the application of chemical additives, which can generate possible negative health effects for consumers. Due to consumer awareness of these risks, the use of synthetic preservatives has been decreasing, giving preference to natural preservatives.
Fermentation is one of the most traditional methods used in food preservation, because the controlled conduction of specific microorganisms can contribute to increasing the shelf life of foods. Yogurt is a product obtained from the lactic fermentation conducted by thermophilic bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp thermophilus, causing the reduction of the pH of milk, obtaining the formation of clots. These microorganisms have specific activities that contribute to the specific characteristics of the final product, such as color, odor, appearance, and flavor. Besides fermentation, another method used in food preservation is the application of chemical additives, which can generate possible negative health effects for consumers. Due to consumer awareness of these risks, the use of synthetic preservatives has been decreasing, giving preference to natural preservatives.
Description
Mestrado de dupla diplomação com o Centro Federal de Educação Tecnológica Celso Suckow da Fonseca - CEFET/RJ
Keywords
Vitis Vinífera Compostos fenólicos Conservação Iogurte