QUANTIFICAÇÃO DE BACTÉRIAS ÁCIDO-LÁTICAS EM LEITES FERMENTADOS DESTINADOS AO CONSUMIDOR COMERCIALIZADOS NA CIDADE DE ITUIUTABA

Resumen

The consumption of fermented milk is on the rise due to the appeal for its functional properties and the diversity of brands available in the market. However, research shows that much of the food marketed falls outside hygienic-sanitary and nutritional standards established legally. Different organisms and researches propose that the minimum daily dose of the microbial culture necessary for beneficial physiological effects is 10⁸ and 10⁹ CFU.g^-1 or mL^-1 of the product. The objective of this study was to evaluate the number of viable acid-lactic bacteria in fermented milks from three different brands, obtained at points of sale in the city of Ituiutaba-MG. Batch samples were analyzed according to standard methodology for enumeration of lactic acid bacteria, using Man Rogosa and Sharpe agar. The colony count was expressed in CFU.g^-1, considering inoculated amount and dilution. More than half (55.6%) evaluated had counts below 10⁷ CFU.g^-1, even within the useful period of validity. Microorganism values that are very close to the minimum recommended by the legislation (10⁶ CFU.g^-1) may decrease over time, especially if the storage temperature varies greatly. The observed inferences presuppose better monitoring of the conditions of manufacture, distribution and storage of the products, aiming to maintain the ideal conditions to the viability and consequent functionality of the microbial cultures present there.