Obtención de una bebida láctea fermentada a partir de cepas probióticas aisladas de residuos de caña de azúcar (Saccharum officinarum L) y yuca (Manihot esculenta)

Abstract

The food industry has used lactic acid bacteria (LAB) for the production of a number of fermented dairy products; however, not all species used are considered probiotics. Therefore, the objective of the study was to demonstrate the viability of 10 probiotic strains obtained from natural residues of sugar cane (Saccharum officinarum L) and cassava (Manihot esculenta) for the production of fermented milk beverages, using physicochemical techniques such as pH and titratable acidity subject to the NTE-INEN 2395 standard, obtaining results ranging from 4.9 to 6.5 for pH and acidity from 0.37 to 0.92, values that were defined according to the behavior and activity of each of the 10 strains treated in the research. Fermentation was monitored for 12 h. In addition, bacterial growth was analyzed by counting the CFU/g in each sample collected during fermentation. The fermented beverages that visually presented the best characteristics were evaluated using sensory analysis. Of the 10 strains, four generated a beverage suitable for human consumption by possessing physicochemical, microbiological, and sensory characteristics similar to those of a commercial product. The use of new probiotic strains capable of generating fermented milk beverages opens up an alternative for probiotic consumption, allowing consumers access to a variety of probiotics with beneficial properties. Thus, the creation and distribution of functional products obtained from probiotic strains derived from natural residues is allowed.