Published

2016-07-01

Identification of some kefir microorganisms and optimization of their production in sugarcane juice

Identificación de algunos microorganismos del kéfir y optimización de su producción en jugo de caña

Keywords:

Functional foods, Lactic acid bacteria, Probiotics, Yeasts (en)
Alimentos funcionales, Bacterias ácido lácticas, Probióticos, Levaduras (es)

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Authors

  • Blanca Cecilia Salazar Alzate Universidad Nacional de Colombia
  • Misael Cortés Rodríguez Universidad Nacional de Colombia
  • Olga Montoya Campuzano Universidad Nacional de Colombia
Kefir grains are a consortium of bacteria and yeasts grouped in a polysaccharide called kefirano. They ferment sugar substrates to produce organic acids, CO2, vitamins and ethanol. They also have positive effects on health. This research project aimed to optimize the fermentation process of sugarcane concentrate using kefir grains. The microorganisms were first identified morphologically and biochemically, then isolated and purified in selective media. Optimization was conducted using the response surface methodology with a composite central design. The independent variables were: temperature, time and percentage of kefir grains added. As for dependent variables, we considered the following: increase in kefir grains (also measured as a percentage), acidity and microbial growth. Additionally, our study identified populations of Lactobacillus curvatus and the following yeasts: Candida famata, Can. magnoliae, Can. krusei/incospicua and Can. sphaerica in the kefir grains. The optimal conditions were 33.5 °C, 30 h and 6% w/w of added kefir grains. The increase in kefir grains reached was of 193 ± 12%. The lactobacilli, lactococci and yeast counts were 1.57x108, 8.63x107 and 2.05x107 CFU mL-1 respectively. Experimental optimization was an effective tool for the fermentation of kefir grains in sugarcane concentrate.
Los gránulos de kéfir representan un consorcio de bacterias y levaduras, agrupadas en el polisacárido kefirano, que fermentan sustratos azucarados produciendo ácidos orgánicos, CO2, vitaminas y etanol, y generan efectos positivos en la salud. El objetivo de esta investigación fue optimizar el proceso de fermentación de concentrado de caña utilizando gránulos de kefir. Los microorganismos de los gránulos, se aislaron y purificaron en medios selectivos identificándose morfológica y bioquímicamente. La optimización se realizó utilizando la metodología de superficie de respuesta con un diseño central compuesto y considerando las variables independientes: temperatura, tiempo y porcentaje de gránulo de kefir adicionados, y las variables dependientes: porcentaje de aumento del gránulo de kefir, acidez y crecimiento microbiano. Se identificaron Lactobacillus curvatus y las levaduras Candida famata, Can. magnoliae, Can. krusei/incospicua y Can. sphaerica en los gránulos de kéfir, siendo las condiciones óptimas 33,5 °C, durante 30 h y porcentaje de gránulos de kéfir adicionados 6% p/p, alcanzando un incremento de gránulos del 193 ± 12% y recuentos de lactobacilos, lactococos y levaduras de 1,57x108, 8,63x107 y 2,05x107 UFC mL-1, respectivamente. La optimización experimental fue una herramienta efectiva para el proceso de fermentación de los gránulos de kéfir en el concentrado de caña.

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