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| Provedor de dados: |
OceanDocs
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| País: |
Belgium
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| Título: |
Ensayos de fermentación de cultivo de bioyogurt, utilizando dos agentes neutralizantes
Bioyogurt starter fermentation essays, utilizing two neutralization agents
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| Autores: |
Cisneros, F.
Sedrés, J.M.
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| Data: |
2013-03-20
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| Ano: |
2008
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| Palavras-chave: |
Hydroxides
Growing ponds
Fermentation
Bacterial diseases
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| Resumo: |
Se ensayó la fermentación para concentrados con cultivo de Bioyogurt, utilizando NaOH y CaCO3 como neutralizantes de la acidez, y se observó su efecto sobre la población final y la viabilidad. La fermentación se realizó en un medio semi- sintético. La solución de NaOH 4N se adicionó automáticamente durante el proceso para mantener el pH = 6,20 y el CaCO3 en polvo, se adicionó en porciones, según la variación de la acidez. Con ambas alternativas se obtuvo una población total final entre 1014 y 1016 UFC/mL, favorable para el proceso de preparación de concentrados bacterianos. Desde el punto de vista práctico, el uso del CaCO3 sólido presentó dificultades de manipulación y mayor riesgo de contaminación que el NaOH.
The present study had the aim of essaying concentrate fermentation with Bioyogurt bacteria, using NaOH or CaCO3 as neutralizers and observing the effect on the final bacteria population and its viability. Fermentation processes were realized in a semi-synthetic medium, NaOH 4N solution was added automatically during the process for maintaining pH = 6.20. Powdered CaCO3 was added in portions defined by acidity variations. With both alternatives, it was obtained between 1014 and 1016 UFC/mL at the end of fermentation, which is satisfactory. Solid CaCO3 utilization presented dificulties of manipulation and higher contaminations risks than NaOH.
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| Tipo: |
Journal Contribution
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| Idioma: |
Espanhol
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| Identificador: |
Ciencia y Tecnologia de los Alimentos, 18 (1), p. 26-30
0864-4497
http://hdl.handle.net/1834/4713
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| Relação: |
1.Aiba, H.; Humphrey, A. y Millis, N. Biochemical Engineering, La Habana, Instituto del Libro, 1970. 2.Alais, Ch. Science du Lait. Ed. Sep. Paris, 1965. 3.Lloyd, G. New developments in starter technology. Dairy Sci. Abs. (33): 6-18, 1971. 4.Lagoda, Y; Bannikova y Babina, L. N. Molochnaya-Promyshlennost. (9): 13-17, 1982. 5.Kapoor, J. 2 455 833. Process for production of bacterial concentrates, especially of a symbiont culture concentrate for yoghurt production, German Federal Republic, 1976. 6.Romanskaya, N.; Dyment, G. y Tovkachevskaya, L. SU 1 082 371 A. Preparation of a bacterial concentrate for cultured milk products, URSS, 1984. 7.Petterson, H. Applied Microbiology, (29): 133-140, 1975. 8.Khamagaeva, Y. y Tumunova, S. SU 1 686 718 Al. Production of a bacterial concentrate for manufacture of fermented milk products, URSS, 1996. 9.Mathison, S. 5 128 260. Process for preparing culture concentrates for direct vat set dairy products production,U.S., 1992.
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| Direitos: |
http://creativecommons.org/licenses/by-nc/3.0/
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