Kinetic parameters of lactic acid bacterial isolated from fermented milk “Suero Costeño”
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| Format: | Artículo científico |
| Langue: | en |
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Universidad Nacional de Colombia
2018
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| author | Francia Elena Valencia-García |
| author_facet | Francia Elena Valencia-García |
| contents | Kinetic parameters of lactic acid bacterial isolated from fermented milk “Suero Costeño” Francia Elena Valencia-García Karina Edith Motato-Rocha Madalyd Yurani Vera-Peña Martha Liliana Sepúlveda-Lindarte Ingeniería Kinetic growth Lactic acid bacterial Traditional fermented foods The isolation of bacteria from artisanal dairy products has increased in different countries, it has reported special technological properties, responsible for giving to dairy products unique characteristics. The kinetic parameters of native microorganisms are important for biotechnological scaling. This research, to evaluated the kinetics of bacterial growth under optimal conditions of lactic acid bacterial isolated from artisanal fermented milk “Suero Costeño” Lactobacillus plantarum (Lp), Streptococcus infantarius (Si) and Lactococcus lactis (Ll), identified by 16S rRNA. There were fast rate acidification of Si and Ll as a typical dairy starter culture. Lp showed a slowly rate acidification and highest pH resistance. It is necessary a pH control between 5,3 and 5,7 in order to obtain higher consume of substrate and yield biomass. Si and Ll can be used as primary cultures in fermentations as a result of their rapid acidification and Lp as an adjunct culture through the slow acid production. 2018 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49659032019 https://www.redalyc.org/journal/496/49659032019/ https://www.redalyc.org/journal/496/49659032019/html/ https://www.redalyc.org/journal/496/49659032019/49659032019.epub https://www.redalyc.org/journal/496/49659032019/movil 10.15446/dyna.v85n206.70995 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.206 Vol.85 |
| format | Artículo científico |
| id | redalyc_49659032019 |
| institution | Redalyc |
| language | en |
| publishDate | 2018 |
| publisher | Universidad Nacional de Colombia |
| spellingShingle | Kinetic parameters of lactic acid bacterial isolated from fermented milk “Suero Costeño” Francia Elena Valencia-García Ingeniería Kinetic growth Lactic acid bacterial Traditional fermented foods Kinetic parameters of lactic acid bacterial isolated from fermented milk “Suero Costeño” Francia Elena Valencia-García Karina Edith Motato-Rocha Madalyd Yurani Vera-Peña Martha Liliana Sepúlveda-Lindarte Ingeniería Kinetic growth Lactic acid bacterial Traditional fermented foods The isolation of bacteria from artisanal dairy products has increased in different countries, it has reported special technological properties, responsible for giving to dairy products unique characteristics. The kinetic parameters of native microorganisms are important for biotechnological scaling. This research, to evaluated the kinetics of bacterial growth under optimal conditions of lactic acid bacterial isolated from artisanal fermented milk “Suero Costeño” Lactobacillus plantarum (Lp), Streptococcus infantarius (Si) and Lactococcus lactis (Ll), identified by 16S rRNA. There were fast rate acidification of Si and Ll as a typical dairy starter culture. Lp showed a slowly rate acidification and highest pH resistance. It is necessary a pH control between 5,3 and 5,7 in order to obtain higher consume of substrate and yield biomass. Si and Ll can be used as primary cultures in fermentations as a result of their rapid acidification and Lp as an adjunct culture through the slow acid production. 2018 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49659032019 https://www.redalyc.org/journal/496/49659032019/ https://www.redalyc.org/journal/496/49659032019/html/ https://www.redalyc.org/journal/496/49659032019/49659032019.epub https://www.redalyc.org/journal/496/49659032019/movil 10.15446/dyna.v85n206.70995 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.206 Vol.85 |
| title | Kinetic parameters of lactic acid bacterial isolated from fermented milk “Suero Costeño” |
| topic | Ingeniería Kinetic growth Lactic acid bacterial Traditional fermented foods |
| url | https://www.redalyc.org/articulo.oa?id=49659032019 https://www.redalyc.org/journal/496/49659032019/ https://www.redalyc.org/journal/496/49659032019/html/ https://www.redalyc.org/journal/496/49659032019/49659032019.epub https://www.redalyc.org/journal/496/49659032019/movil |