03068nam a2200289 a 450000100080000000500110000800800410001910000310006024502160009126002480030750000270055552018990058265000140248165000250249565300340252070000190255470000170257370000190259070000230260970000180263270000220265070000170267270000210268970000250271070000210273570000220275621594442024-01-22       2023    bl uuuu     u00u1 u    #d1 aGALDINO, I. K. C. P. DE O.  aViability of the potentially probiotic indigenous culture Lactiplantibacillus plantarum CNPC003 in co-culture withIN Streptococcus thermophilus in fermented goat milk with jaboticaba peel.h[electronic resource]  aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoác2023  aSLACAN; Pôster 68024.  aTropical fruits are able to contribute to the protection, viability maintenance and improvement of the survival of probiotic bacteria, thus extending the health benefits to the consumer. The peels and seeds of jaboticaba represent around 50% of the total weight of the fruit. The peels, in particular, contain non-digestible carbohydrates that could exert a potentially prebiotic activity. In this sense, the objective of this study was to evaluate the influence of storage time on the viability of the commercial starter culture Streptococcus thermophilus QGE and a native culture with probiotic potential Lactiplantibacillus plantarum CNPC003, added in co-culture in fermented goat milk added with peel of jaboticaba. Fermentation was carried out for 6 h (37 °C) after heat treatment and cooling of the milk, which was added from the cultures and the pasteurized jaboticaba peel. The viability of L. plantarum, on De Man, Rogosa and Sharpe (MRS) agar with pH 5.4, and S. thermophilus, on M17 agar with lactose, was determined on days 1 (D1) and 28 (D28) after fermentation. The results were subjected to non-parametric analysis of variance with the Wilcoxon test to verify whether there was a significant effect of storage on the population of these microorganisms. There were no significant differences (p&gt0.05) for the population of L. plantarum, which presented an average of 8.42 Log CFU/mL (D1) and 8.59 Log CFU/mL (D7), nor for S. thermophilus which also remained significantly stable (p&gt0.05), with 8.56 Log CFU/mL (D1) and 8.57 Log CFU/mL (D7). Therefore, it is possible to state that there was no negative interference from storage time on the population of lactic acid bacteria present in the fermented goat milk with jaboticaba peel. Moreover, these cultures, together with these ingredients (jaboticaba peel and goat milk), may contribute beneficially to consumer’s health.  aGoat milk  aLactic acid bacteria  aLactiplantibacillus plantarum1 aANDRADE, O. W.1 aDINIZ, J. B.1 aFEITOSA, R. L.1 aFERREIRA, L. C. N.1 aDANTAS, G. C.1 aCAMPELO, J. P. O.1 aALVES, H. S.1 aSANTOS, M. L. S.1 aSANTOS, K. M. O. dos1 aBURITI, F. C. A.1 aCARDARELLI, H. R.