The influence of two autochthonous lactobacilli strains with probiotic potential (Lactobacillus mucosae CNPC007 and Lactobacillus plantarum CNPC020) in comparison to a commercially available probiotic strain (Lactobacillus rhamnosus LR32) in non-fermented dairy desserts added with ingredients (syrup and hydroethanolic extract) derived from jabuticaba (Myrciaria cauliflora) peels was investigated. L. mucosae showed the best survivability and stability of the studied lactobacilli after processing and during storage, respectively, and also remarkably influenced the texture and sensory features of desserts in comparison to the other strains; L. plantarum achieved viability comparable with the commercial probiotic, above 6 log cfu/g up to the 21st day of the products refrigerated storage. The hydroethanolic extract and syrup from the jabuticaba peel contributed to the phenolic content of the dairy desserts (around 30 mg GAE/100 g) that showed to be able to scavenge DPPH radicals (around 300 g dessert/g DPPH). The different lactobacilli strains did not significantly influence the antioxidant capacity parameters of the desserts (p > 0.05), although the desserts’ color was not stable during storage and tended to reduce the acceptability scores of the three trials. Non-fermented dairy desserts with jabuticaba peel ingredients showed to be good sources of phenolic compounds with an antioxidant capacity, offering suitable conditions for the viability maintenance of the autochthonous lactobacilli cultures.

与益生菌潜在2个原地乳杆菌菌株的影响（乳杆菌粘膜CNPC007和植物乳杆菌CNPC020）相比于市售的益生菌菌株（鼠李糖乳杆菌LR32）在非发酵与成分（糖浆和hydroethanolic提取物）加入乳制甜点从嘉宝果衍生( Myrciaria cauliflora ) 果皮进行了研究。黏膜乳杆菌在加工后和储存期间分别显示出所研究的乳酸杆菌的最佳存活率和稳定性，并且与其他菌株相比，还显着影响甜点的质地和感官特征；植物乳杆菌达到了与商业益生菌相当的生存力，直到产品冷藏存储的第 21 天都高于 6 log cfu/g。来自 jabuticaba 果皮的水乙醇提取物和糖浆有助于乳制品甜点的酚类含量（约 30 毫克 GAE/100 克），显示能够清除 DPPH 自由基（约 300 克甜点/克 DPPH）。不同的乳酸杆菌菌株对甜点的抗氧化能力参数没有显着影响（p > 0.05)，尽管甜点的颜色在储存过程中不稳定并且倾向于降低三个试验的可接受性分数。含有 jabuticaba 果皮成分的非发酵乳制品甜点是具有抗氧化能力的酚类化合物的良好来源，为本地乳酸杆菌培养物的生存能力提供了合适的条件。