Fermented drink elaborated with lactic acid bacteria isolated from chiapaneco traditional pozol

One of the main residues in Chiapas comes from the cheese industry, whey, which contains high quality nutrients (lactose 4.5 %, soluble proteins 0.7 % and bioactive peptides). By containing optimum amounts of sugars, it is a good source for fermentation by means of lactic acid bacteria (LAB). In Chi...

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Main Authors: Velázquez-López, Arturo, Covatzin-Jirón, David, Toledo-Meza, María Dolores, Vela-Gutiérrez, Gilber
Format: Online
Language:spa
Published: Universidad Autónoma de Tamaulipas 2018
Online Access:https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/871
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spelling oai:ojs.pkp.sfu.ca:article-8712020-08-24T17:27:15Z Fermented drink elaborated with lactic acid bacteria isolated from chiapaneco traditional pozol Bebida fermentada elaborada con bacterias ácido lácticas aisladas del pozol tradicional chiapaneco Velázquez-López, Arturo Covatzin-Jirón, David Toledo-Meza, María Dolores Vela-Gutiérrez, Gilber whey probiotics fermentation beverage suero lácteo probióticos fermentación bebida One of the main residues in Chiapas comes from the cheese industry, whey, which contains high quality nutrients (lactose 4.5 %, soluble proteins 0.7 % and bioactive peptides). By containing optimum amounts of sugars, it is a good source for fermentation by means of lactic acid bacteria (LAB). In Chiapas, there are typical fermented beverages, one of which is pozol, which contains many beneficial microorganisms. Therefore, the following research was carried out, which consisted of isolating, identifying and evaluating the fermentation capacity of lactic acid bacteria, as well as the probiotic potential, from the fermented chiapaneco pozol, to make a whey-based beverage added with jam of pineapple-coconut flavor. Firstly, BAL were isolated, and identified through basic biochemical tests. Those with the greatest fermentative capacity and probiotic potential were then selected. The level of enjoyment was evaluated by a group of 20 untrained judges (14 and 20 years). The biochemical tests and probiotic potential showed that the fermented pozol contains bacteria beneficial to human consumption: therefore, it was considered probiotic drink. The fermented beverage with the pozol strain showed the highest level of liking (P < 0.05) and 2 x 107 CFU/mL. The results of this study open up the possibility for the use of whey in the preparation of fermented beverages with probiotics and good organoleptic  acceptance.  El lactosuero es uno de los principales residuos de la industria quesera, toda vez que contiene nutrientes de alta calidad (lactosa 4.5 %, proteínas solubles 0.7 % y compuestos bioactivos), lo que lo hace una buena fuente para la fermentación por medio de bacterias ácido lácticas (BAL). En Chiapas, existen bebidas fermentadas típicas, una de ellas es el pozol, la cual contiene gran cantidad de microorganismos benéficos. El objetivo de esta investigación fue establecer la capacidad de fermentación de bacterias ácido lácticas, provenientes del pozol chiapaneco fermentado, para elaborar una bebida a base de lactosuero, adicionada con mermelada de sabor a piña-coco, y evaluar su potencial probiótico y su aceptación organaléptica. Se aislaron e identificaron BAL provenientes de pozol, y se seleccionaron las de mayor capacidad fermentativa y potencial probiótico. La evaluación organoléptica se realizó con 20 jueces no entrenados, con edades de entre 14 y 20 años. Las pruebas bioquímicas y el potencial probiótico demostraron que el pozol fermentado contenía bacterias benéficas para el consumo humano, por lo que se consideró una bebida probiótica. La bebida fermentada obtenida con cepa de pozol presentó el mayor nivel de agrado (P < 0.05) y 2 x 107 UFC/mL. Los resultados de este estudio abren  la posibilidad de la utilización del lactosuero para la elaboración de bebidas fermentadas ricas en probióticos y con buena aceptación organoléptica.  Universidad Autónoma de Tamaulipas 2018-07-19 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html application/xml https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/871 10.29059/cienciauat.v13i1.871 CienciaUAT; Vol 13 No. 1. July-December 2018; 165-178 CienciaUAT; Vol. 13 No. 1: Julio-Diciembre 2018; 165-178 2007-7858 2007-7521 spa https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/871/443 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/871/460 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/871/663 Derechos de autor 2018 CienciaUAT
institution CIENCIA UAT
collection OJS
language spa
format Online
author Velázquez-López, Arturo
Covatzin-Jirón, David
Toledo-Meza, María Dolores
Vela-Gutiérrez, Gilber
spellingShingle Velázquez-López, Arturo
Covatzin-Jirón, David
Toledo-Meza, María Dolores
Vela-Gutiérrez, Gilber
Fermented drink elaborated with lactic acid bacteria isolated from chiapaneco traditional pozol
author_facet Velázquez-López, Arturo
Covatzin-Jirón, David
Toledo-Meza, María Dolores
Vela-Gutiérrez, Gilber
author_sort Velázquez-López, Arturo
title Fermented drink elaborated with lactic acid bacteria isolated from chiapaneco traditional pozol
title_short Fermented drink elaborated with lactic acid bacteria isolated from chiapaneco traditional pozol
title_full Fermented drink elaborated with lactic acid bacteria isolated from chiapaneco traditional pozol
title_fullStr Fermented drink elaborated with lactic acid bacteria isolated from chiapaneco traditional pozol
title_full_unstemmed Fermented drink elaborated with lactic acid bacteria isolated from chiapaneco traditional pozol
title_sort fermented drink elaborated with lactic acid bacteria isolated from chiapaneco traditional pozol
description One of the main residues in Chiapas comes from the cheese industry, whey, which contains high quality nutrients (lactose 4.5 %, soluble proteins 0.7 % and bioactive peptides). By containing optimum amounts of sugars, it is a good source for fermentation by means of lactic acid bacteria (LAB). In Chiapas, there are typical fermented beverages, one of which is pozol, which contains many beneficial microorganisms. Therefore, the following research was carried out, which consisted of isolating, identifying and evaluating the fermentation capacity of lactic acid bacteria, as well as the probiotic potential, from the fermented chiapaneco pozol, to make a whey-based beverage added with jam of pineapple-coconut flavor. Firstly, BAL were isolated, and identified through basic biochemical tests. Those with the greatest fermentative capacity and probiotic potential were then selected. The level of enjoyment was evaluated by a group of 20 untrained judges (14 and 20 years). The biochemical tests and probiotic potential showed that the fermented pozol contains bacteria beneficial to human consumption: therefore, it was considered probiotic drink. The fermented beverage with the pozol strain showed the highest level of liking (P < 0.05) and 2 x 107 CFU/mL. The results of this study open up the possibility for the use of whey in the preparation of fermented beverages with probiotics and good organoleptic  acceptance.
publisher Universidad Autónoma de Tamaulipas
publishDate 2018
url https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/871
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