<?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>0121-4004</journal-id>
<journal-title><![CDATA[Vitae]]></journal-title>
<abbrev-journal-title><![CDATA[Vitae]]></abbrev-journal-title>
<issn>0121-4004</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Química Farmacéutica, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-40042022000200004</article-id>
<article-id pub-id-type="doi">10.17533/udea.vitae.v29n2a347447</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Evaluation of lactic acid fermentation in a dairy and non-dairy beverage using two commercial starter cultures]]></article-title>
<article-title xml:lang="es"><![CDATA[Evaluación de la fermentación láctica en una bebida láctea y no láctea usando dos cultivos iniciadores comerciales]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Correa]]></surname>
<given-names><![CDATA[Ana Ruby]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cuenca]]></surname>
<given-names><![CDATA[Martha]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universitaria Agustiniana  ]]></institution>
<addr-line><![CDATA[Bogotá D.C. ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Cartagena  ]]></institution>
<addr-line><![CDATA[Cartagena de Indias D.T. ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>29</volume>
<numero>2</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042022000200004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-40042022000200004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-40042022000200004&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Background: Lactic fermentations are a catabolic process in which biochemical transformations of different organic products occur. Sugars are mainly converted into organic acids, increasing viscosity, acid taste, aroma, and flavor. Lactic acid bacteria provide probiotic characteristics if they reach counts of 106 CFU*g-1 (Colony Forming Units) in the final product, which can generate wellness for consumers.  Objective: This research aimed to compare the lactic fermentation process in three substrates using two commercial cultures.  Methods: Whole milk (control), aqueous extract of oats flakes, and an aqueous extract of a mixture of oats flakes with mashua pulp were used. The whole milk was heated, and the aqueous extracts were prepared. All samples were divided into two parts, keeping the temperature at 42°C, and then inoculated with Yomix y Choozit. Each the fermentation lasted 6 hours at 42°C. Fermentation samples were taken each hour, and pH, titratable acidity. and Brix degrees were determined.  Results: Total lactic acid bacteria were counted at the end of each fermentation. The final product was evaluated with sensory analysis. As expected, there was an increase in titratable acidity, and a decreased pH and Brix degrees. It was observed that the dairy product showed the most significant changes. Fermentations performed with Yomix presented a higher count of lactic bacteria.  Conclusion: It is possible to carry out lactic fermentation using substrates that do not contain milk, requiring higher initial soluble solids and a longer incubation time.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Antecedentes: Las fermentaciones lácticas son un proceso catabólico en el que ocurren transformaciones bioquímicas de diferentes productos orgánicos. En ellas, los azúcares son convertidos principalmente en ácidos orgánicos, generando adicionalmente el aumento de viscosidad, sabor ácido, aromas y sabores en los productos finales. Adicionalmente, aportan características probióticas, ya que son realizadas por bacterias lácticas, que, si alcanzan recuentos de 106 UFC*g-1 (Unidades formadoras de colonias) en el producto final, generan bienestar para los consumidores.  Objetivo: Esta investigación tuvo como objetivo comparar el proceso de fermentación láctica en tres sustratos utilizando dos cultivos comerciales.  Métodos: Se utilizó leche entera (control), extracto acuoso de hojuelas de avena y un extracto acuoso de mezcla de hojuelas de avena con pulpa de cubios. Se llevó a cabo el calentamiento de la leche entera, y la preparación de los sustratos de avena y cubios. Dichas muestras se dividieron en dos partes, manteniendo la temperatura a 42°C. Cada una de las muestras fue inoculada con Yomix y Choozit. Cada fermentación duró 6 horas manteniendo una temperatura de 42°C. Durante cada hora se tomaron muestras, a las cuales se evaluó el pH, acidez titulable y grados brix. En los productos finales se realizó el recuento de bacterias lácticas y se realizó una evaluación sensorial.  Resultados: A lo largo de la fermentación se presentó el aumento de la acidez titulable, y disminución del pH y los grados Brix. Se observó que el producto a base de leche mostró los cambios más significativos. En el caso de los productos obtenidos usando Yomix, presentaron mayor recuento de bacterias lácticas al ser comparados con aquellos en los que se usó el cultivo 1.  Conclusión: Es posible realizar la fermentación láctica usando sustratos que no contengan leche, los cuales requieren mayores sólidos solubles iníciales y un mayor tiempo de incubación.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Beverage]]></kwd>
<kwd lng="en"><![CDATA[oats flakes]]></kwd>
<kwd lng="en"><![CDATA[mashua pulp]]></kwd>
<kwd lng="en"><![CDATA[milk]]></kwd>
<kwd lng="en"><![CDATA[and probiotics]]></kwd>
<kwd lng="es"><![CDATA[Bebidas]]></kwd>
<kwd lng="es"><![CDATA[hojuelas de avena]]></kwd>
<kwd lng="es"><![CDATA[pulpa de cubios]]></kwd>
<kwd lng="es"><![CDATA[leche]]></kwd>
<kwd lng="es"><![CDATA[y probióticos]]></kwd>
</kwd-group>
</article-meta>
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