<?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>S0121-40042023000300001</article-id>
<article-id pub-id-type="doi">10.17533/udea.vitae.v30n3a349215</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Microbiological and physicochemical characterization of a traditionally fermented corn product: "Champús"]]></article-title>
<article-title xml:lang="es"><![CDATA[Caracterización microbiológica y fisicoquímica de un producto de maíz tradicionalmente fermentado "Champús"]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cadena]]></surname>
<given-names><![CDATA[Yuli López]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Escobar]]></surname>
<given-names><![CDATA[Natalia Restrepo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[Francia Valencia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Antioquia School of Microbiology Biotransformation Research Group]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Servicio Nacional de Aprendizaje (SENA) Center for Services and Business Management Research Group on Management and Application of Science and Technology]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<volume>30</volume>
<numero>3</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042023000300001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-40042023000300001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-40042023000300001&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Background: Many native fermented foods in Latin America are made by indigenous communities through processes that preserve their traditions. Among these products is champús, a fermented drink or dessert native to Colombia, Ecuador, and Peru. It has a characteristic flavor between sweet and sour with a low alcohol content, is made from cereals such as corn, wheat, or a mixture of these, and can include fruits and spices.  Objectives:  This research evaluated the microbiological, physicochemical, and sensory quality characteristics of champús to revalue the consumption of traditional foods.  Methods:  For this purpose, the microbiological safety criteria, fermenting microorganisms, and physicochemical and sensory parameters were evaluated for two batches of champús prepared by five producers and taking samples at different stages.  Results:  It was found that the average temperature and relative humidity for processing were between 16.5 ± 2.56 °C and 61.6 ± 9.14 %, respectively, and the products exceeded microbiological criteria such as total coliforms and some microbiological criteria for Escherichia coli and Staphylococcus aureus. There was also a high prevalence of lactic acid bacteria and yeasts throughout the process, with the occurrence of the genera Weissella, Leuconostoc, and Lactobacillus. The presence of organic acids (lactic, acetic, and propionic) and ethanol was evidenced. Champús seems to be a source of calcium, phosphorus, and free amino acids.  Conclusions:  This information provides a basis to propose improvement plans for small producers and, at the same time, to conduct more detailed studies on the native microbiota of champús.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Antecedentes:  Muchos de los alimentos nativos fermentados de América Latina son elaborados por las comunidades indígenas mediante procesos que preservan sus tradiciones. Entre estos productos se encuentra el &#8220;champús&#8221;, una bebida o postre fermentado originario de Colombia, Ecuador y Perú. Presenta un sabor característico entre dulce y ácido con un bajo contenido de alcohol, está elaborado a base de cereales como maíz, trigo o la mezcla de estos, y puede llevar entre sus ingredientes frutas y especias.  Objetivo:  Esta investigación evaluó las características de calidad microbiológica, fisicoquímica y sensorial del champús para revalorizar el consumo de los alimentos tradicionales.  Métodos:  Se evaluaron criterios de seguridad microbiológica, microorganismos fermentadores, parámetros fisicoquímicos y sensoriales de dos lotes de champús elaborados por 5 productores, tomando muestras en diferentes etapas de proceso.  Resultados:  Como resultados, se encontró que la temperatura y la humedad relativa promedio de elaboración estuvieron entre 16,5 ± 2,56 °C y 61,6 ± 9,14 % y que los productos superaron los criterios microbiológicos como coliformes totales y algunos criterios microbiológicos como Escherichia coli y Staphylococcus aureus. También hubo una alta prevalencia de bacterias lácticas y levaduras a lo largo del proceso, identificándose los géneros Weissella, Leuconostoc y Lactobacillus. Se evidenció la presencia de ácidos orgánicos (láctico, acético y propiónico) y de etanol. El champús parece ser una fuente de calcio, fósforo y aminoácidos libres.  Conclusión:  Esta información sirve de base para proponer planes de mejora para los pequeños productores y al mismo tiempo para realizar estudios más detallados sobre la microbiota nativa del champús.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Artisanal products]]></kwd>
<kwd lng="en"><![CDATA[fermented food]]></kwd>
<kwd lng="en"><![CDATA[indicator microorganisms]]></kwd>
<kwd lng="en"><![CDATA[lactic acid bacteria]]></kwd>
<kwd lng="en"><![CDATA[safety food]]></kwd>
<kwd lng="es"><![CDATA[Alimento fermentado]]></kwd>
<kwd lng="es"><![CDATA[seguridad alimentaria]]></kwd>
<kwd lng="es"><![CDATA[productos artesanales]]></kwd>
<kwd lng="es"><![CDATA[microorganismos indicadores]]></kwd>
<kwd lng="es"><![CDATA[bacterias lácticas]]></kwd>
</kwd-group>
</article-meta>
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<article-title xml:lang=""><![CDATA[Vitamin D and calcium intakes in general pediatric populations: A French expert consensus paper]]></article-title>
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<issue>4</issue>
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