Survival of Lactobacillus delbrueckii UFV H2b20 in ice cream produced with different fat levels and after submission to stress acid and bile salts

Abstract

The survival of Lactobacillus delbrueckii UFV H2b20 in three ice cream formulations (low fat, fat free and high fat) was evaluated after the processing and storage at −16 °C. The survival of L. delbrueckii UFV H2b20 was not significantly affected (P > 0.05) in three ice cream formulations after processing. The same result was observed during storage for 40 days at −16 °C. Cells of L. delbrueckii UFV H2b20 incorporated in three ice cream formulation survived when exposed to acid stress and bile salts. The results demonstrate that L. delbrueckii UFV H2b20 has potential for being used in ice cream and capacity to resist acid stress and to grow in the presence of bile salts. This demonstrates that reduction of fat in ice cream does not compromise the viability of L. delbrueckii UFV H2B20.