<?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>0122-0268</journal-id>
<journal-title><![CDATA[Revista MVZ Córdoba]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.MVZ Cordoba]]></abbrev-journal-title>
<issn>0122-0268</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Córdoba - Facultad de Medicina Veterinaria y Zootecnia.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0122-02682018000106487</article-id>
<article-id pub-id-type="doi">10.21897/rmvz.1243</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Obtaining, characterization and evaluation of two candidate preparations for probiotics developed with agroindustrial waste]]></article-title>
<article-title xml:lang="es"><![CDATA[Obtención, caracterización y evaluación de dos preparados candidatos a probióticos desarrollados con residuos agroindustriales]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Miranda-Yuquilema]]></surname>
<given-names><![CDATA[José E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Marin-Cárdenas]]></surname>
<given-names><![CDATA[Alfredo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Macías]]></surname>
<given-names><![CDATA[Davinia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Hernández]]></surname>
<given-names><![CDATA[Yaneisy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto de Talento Humano, SENESCYT  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Central &#8220;Marta Abreu&#8221; de Las Villas Facultad de Ciencias Agropecuarias Departamento de Medicina Veterinaria y Zootecnia]]></institution>
<addr-line><![CDATA[Santa Clara ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional de Chimborazo Facultad de Ingeniería Departamento Producción Animal e Industrialización]]></institution>
<addr-line><![CDATA[Riobamba ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Instituto Ciencia Animal  ]]></institution>
<addr-line><![CDATA[Mayabeque ]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2018</year>
</pub-date>
<volume>23</volume>
<numero>1</numero>
<fpage>6487</fpage>
<lpage>6499</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0122-02682018000106487&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0122-02682018000106487&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0122-02682018000106487&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Objective. Obtain, characterize and evaluate two bio-prepares developed from the sugar cane molasses - orange vinasse fermented with yeast and/or lactic acid bacteria.  Materials and methods.  A completely randomized design was used, with five repeats per treatment. The evaluated treatments were: T1, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus y T2, the previous bacteria plus Saccharomyces cerevisiae and Kluyveromyces fragilis (L-4 UCLV). The previous mentioned microorganisms were inoculated in a substratum compounded by molasses - vinasse and these were incubated at 37°C for 24 hours. To the bioprepares, physiochemical, microbiological and in vitro tests was made to evaluate the probiotic capacity.  Results. Both bioprepares presented a dark brown color, sweet and a pH lesser than 4. The bromatological and microbiologic development were higher (p&gt;0.05) in T2. Both bioprepares the viability was higher than 92%. in vitro tests two bioprepares were resistant to an acid pH, bile salts, broad spectrum of microbial activity and inhibitory effect to E. coli, Salmonella spp. and S. aureus.  Conclusions. The bioprepares obtained from sugar cane molasses - orange vinasse fermented with yeast and lactic acid bacteria manifested physiochemical and microbiologic properties appropriated to probiotic products. In in vitro tests, their potential was demonstrated as a probiotic.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Objetivo. Obtener, caracterizar y evaluar dos biopreparados desarrollados a partir de melaza de caña de azúcar - vinaza de naranja fermentados con levaduras y/o bacterias ácido lácticas.  Materiales y métodos.  Se utilizó un diseño completamente aleatorizado con cinco repeticiones por tratamiento. Los tratamientos evaluados fueron: T1, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus y T2, las bacterias anteriores más Saccharomyces cerevisiae y Kluyveromyces fragilis (L-4 UCLV). En un sustrato compuesto por melaza- vinaza se inocularon los microorganismos anteriormente mencionados y estos fueron incubados a 37ºC por 24 h. Se les determinaron a los biopreparados los parámetros fisicoquímicos, microbiológico y se realizaron las pruebas in vitro para evaluar la capacidad probiótica.  Resultados. Ambos biopreparados presentaron un color marrón oscuro, dulzón y con pH inferior a 4. El comportamiento bromatológicos y microbiológicos fueron mayores (p&gt;0.05) en el T2. En ambos biopreparados la viabilidad fue superior a 92%. En pruebas in vitro, ambos biopreparados fueron resistentes a pH ácido, sales biliares, amplio espectro de actividad antimicrobiana y efecto inhibitorio a la E. coli, Salmonella spp. y S. aureus.  Conclusiones.  Los biopreparados obtenidos a partir de melaza de caña de azúcar-vinaza de naranja fermentados con levaduras y/o bacterias ácido lácticas demostraron propiedades físicoquímicas, microbiológicas apropiadas para productos probióticos. En las pruebas in vitro, se demostró su efecto potencial como probiótico.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Mixed culture]]></kwd>
<kwd lng="en"><![CDATA[probiotic effect]]></kwd>
<kwd lng="en"><![CDATA[molasses]]></kwd>
<kwd lng="en"><![CDATA[in vitro test]]></kwd>
<kwd lng="en"><![CDATA[vinasse (Source: MeSH)]]></kwd>
<kwd lng="es"><![CDATA[Cultivo mixto]]></kwd>
<kwd lng="es"><![CDATA[efecto probiótico]]></kwd>
<kwd lng="es"><![CDATA[melaza]]></kwd>
<kwd lng="es"><![CDATA[pruebas &#8220;in vitro&#8221;]]></kwd>
<kwd lng="es"><![CDATA[vinaza (Fuente: MeSH)]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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