Resumo

ACEVEDO, Diofanor; GUZMAN, Luis  e  RODRIGUEZ, Aida. FERMENTATION KINETICS FOR THE PRODUCTION OF SUERO COSTEÑO. rev.udcaactual.divulg.cient. [online]. 2013, vol.16, n.2, pp.427-433. ISSN 0123-4226.

Suero costeño is a fermented milk product, obtained by fermentation of raw milk. The objective of this study was to establish the proper ratio of strains of Lactococcus lactis and Lactobacillus paracasei, taking into account the parameters of pH, concentration and viability of lactic acid and lactose. For this the starter culture was prepared, taking into consideration the steps of selection, activation and antagonism assay strains. We worked with strains of lactic acid bacteria, L. lactis ssp. lactis (ATCC29146), L. paracasei ssp. paracasei (ATCC 334). Antagonism assays were performed in vitro. Moreover kinetics tests and viability of fermentation to the end product were implemented. By increasing the relationship of L. lactis to L. paracasei lactis, a rapid decrease in pH, reduction of syneresis, gelation point and rapid improvement in the viability of the microorganisms was detected.

Palavras-chave : Starter culture; Lactococcus lactis; Lactobacillus paracasei; fermentation kinetics; reduced syneresis.

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