Evaluation of potentially probiotic Lactobacillus casei CSL3 immobilized on oats and applied to yogurt production

摘要

The study aimed to evaluate the viability of Lactobacillus casei CSL3 immobilized onoat flakes applied to yogurt. Oat flakes were used as the support for L. casei CSL3,and the viability of the stored biocatalyst was evaluated at 4 °C and −18 °C, lyophilizedand non-lyophilized,for 60 days. Two formulations of yogurt were produced:free L. casei CSL3 (YCL) and L. casei CSL3 immobilized on oat flakes (YCLI). Physical-chemicalanalyses, cellular viability, gastrointestinal tract (GIT) simulations and sensorialtests were performed. Immobilization combined with storage temperature (4 °C)maintained the viability of the probiotic for 60 days. The YCLI presented bacterial viabilityat 4 °C on the 25th day. GIT simulation showed reduction in the gastric phase,reaching a greater concentration in the ileum for YCLI. YCLI yogurt presented highprotein content and high sensory acceptance by consumers, indicating a potential forcommercialization.