LACTOBACILLUS CASEI VIABILITY IN CHILD PROBIOTIC FOOD RELATED TO SHELF-LIFE

Abstract

Nowadays the population is seeking, beside nutritional effects, food with beneficial effects on their health. The consumption of probiotic foods by children and adults has a role to establish a microbial activity which contributes to the healthy intestine. These foods have a lower shelf-life when compared to conventional products and often are consumed in expired date. This study aimed to examine, through microbiological culture, the viability of probiotic bacteria (Lactobacillus casei) in a food probiotic infant related to shelf-life indicated by the manufacturer. Cultures were performed on Rogosa agar, samples of food were plated by Pour plate ten days before the expired date, on the date and ten days after the date. Plates were incubated in the candle flame and it was performed the count of viable CFU. It was observed that the number of viable probiotic microorganisms decreased as progressed time of the shelf-life and ten days after the expired date, despite the characteristics of the products are unchanged, the amount of viable microorganisms not reached the minimum required by Legislation stating that the consumption of such products, out-dated, can cause intestinal discomfort and do not confer the expected benefits.