Estandarización de condiciones para la fermentación individual de Lactobacillus, Bifidobacterium y Streptococcus en leche de soya

Abstract

Abstract:Soy milk is consumed for its high nutritional content, helping to prevent diseases and improve health. The supplementation and fermentation of soy milk with probiotics is a biotechnological strategy that has not yet been fully explored commercially. Probiotics are live microorganisms that, when administered in adequate amounts, provide a benefit to the host health. The optimal growth conditions of lactic acid bacteria of the genus Lactobacillus, Streptococcus and Bifidobacterium were evaluated using the fermenting capacity of said microorganisms for the creation of a probiotic beverage based on soy milk. For fermentation, two temperatures were used to achieve a pH of 4.6, leading to refrigeration for 21 days at 4 ° C, determining viability on day 1 and 21. The data obtained were analyzed by means of ANOVA of program R, for the variables of pH. When the temperature increased, the fermentation time decreased and the bacterial concentration remained within the range allowed by the Ecuadorian norm (INEN)