<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0012-7353</journal-id>
<journal-title><![CDATA[DYNA]]></journal-title>
<abbrev-journal-title><![CDATA[Dyna rev.fac.nac.minas]]></abbrev-journal-title>
<issn>0012-7353</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0012-73532019000300179</article-id>
<article-id pub-id-type="doi">10.15446/dyna.v86n210.72929</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Viability of Lactobacillus casei ATCC 393 and properties in Andean blackberry suspensions with probiotic and prebiotic characteristics]]></article-title>
<article-title xml:lang="es"><![CDATA[Viabilidad de Lactobacillus casei ATCC 393 y propiedades en suspensiones de mora de castilla con características probióticas y prebióticas]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Marín-Arango]]></surname>
<given-names><![CDATA[Zaira T.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cortes-Rodríguez]]></surname>
<given-names><![CDATA[Misael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Montoya-Campuzano]]></surname>
<given-names><![CDATA[Olga I.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arango-Tobón]]></surname>
<given-names><![CDATA[Julio C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Quindío Facultad de Ciencias Agroindustriales ]]></institution>
<addr-line><![CDATA[Armenia ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Colombia, Sede Medellín Facultad de Ciencias Agrarias ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional de Colombia, Sede Medellín Facultad de Ciencias ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>07</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>07</month>
<year>2019</year>
</pub-date>
<volume>86</volume>
<numero>210</numero>
<fpage>179</fpage>
<lpage>186</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0012-73532019000300179&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0012-73532019000300179&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0012-73532019000300179&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The food industry has grown in recent years due to the supply of functional foods with probiotics and prebiotics. The viability of Lactobacillus casei and the properties of blackberry suspensions added with inulin were evaluated using a central design composed of the following factors: mass fraction of total solid blackberry concentrate (XTSBC) (0.103-0.120), (McFarland( (6-10), inulin (2.78-3.68%), and mass blackberry concentrate (BC)/mass inoculum (R) (5-20); and the dependent variables: moisture (M), pH, acidity, °Brix, total solids suspension (TSS), viscosity (&#956;), zeta potential ((), and Log CFU/g. Results of the experimental optimization of multiple responses were: XTSBC (0.103), (McFarland( (10), inulin (3.12%w/w), and R (18.5); being the dependent variables: M=86.7±0.0%, pH=2.74±0.01, acidity=3.1±0.0%, °Brix=11.0±0.1%, TSS=13.3±0.0%, µ=1288.0±20.1 cP, (=-13.3±0.3 mV and Log CFU/g=7.8±0.5. Probiotic microorganism Lb. casei ATCC 393 presents adaptability in suspensions based on BC and inulin, which guarantee its viability and possible use for obtaining an innovative spray-dried product.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La industria alimentaria en los últimos años ha crecido principalmente por la oferta de alimentos funcionales con probióticos y prebióticos. Se evaluó la viabilidad del Lactobacillus casei y las propiedades de suspensiones de mora adicionadas con inulina, utilizando un diseño central compuesto con los factores: fracción másica sólidos totales concentrado de mora (XSTCM) (0,103-0,120), (McFarland( (6-10), inulina (2,78-3,68%) y masa (CM)/masa inóculo (R) (5-20) y las variables dependientes: humedad (H), pH, acidez, °Brix, solidos totales suspensión (STS), viscosidad (µ) potencial zeta (() y LogUFC/g. Los resultados de la optimización experimental de múltiples respuestas fueron: XSTCM (0,103), (McFarland( (10), Inulina (3,12 %p/p) y R (18,5), siendo las variables dependientes: H=86,7±0,0%, pH=2,74±0,01, acidez=3,1±0,0%, °Brix=11,0±0,1%, STS=13,3±0,0%, µ=1288,0±20,1 cP, (=-13,3±0,3 mV y LogUFC/g=7,8±0,5. El microorganismo probiótico Lb. casei ATCC 393 presenta una adaptabilidad en suspensiones a base de CM e inulina, que garantizan su viabilidad y un posible uso para la obtención de un producto innovador secado por aspersión.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Rubus glaucus Benth]]></kwd>
<kwd lng="en"><![CDATA[functional food]]></kwd>
<kwd lng="en"><![CDATA[inulin]]></kwd>
<kwd lng="en"><![CDATA[colloids.]]></kwd>
<kwd lng="es"><![CDATA[Rubus glaucus Benth]]></kwd>
<kwd lng="es"><![CDATA[alimento funcional]]></kwd>
<kwd lng="es"><![CDATA[inulina]]></kwd>
<kwd lng="es"><![CDATA[coloides.]]></kwd>
</kwd-group>
</article-meta>
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