<?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>1692-8261</journal-id>
<journal-title><![CDATA[Prospectiva]]></journal-title>
<abbrev-journal-title><![CDATA[Prospect.]]></abbrev-journal-title>
<issn>1692-8261</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma del Caribe, Facultad de Ingeniería]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1692-82612018000100076</article-id>
<article-id pub-id-type="doi">10.15665/rp.v16i1.1429</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Aprovechamiento de ñame espino post-cosecha (Dioscorea rotundata P.) en la extracción de ácido láctico]]></article-title>
<article-title xml:lang="en"><![CDATA[Use of post-harvest hawthorn yam (Dioscorea rotundata) in the extraction of lactic acid]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tejada-Tovar]]></surname>
<given-names><![CDATA[Ronald E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tejeda-Benítez]]></surname>
<given-names><![CDATA[Lesly P.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tejada-Tovar]]></surname>
<given-names><![CDATA[Candelaria N.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Villabona-Ortíz]]></surname>
<given-names><![CDATA[Angel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Granados-Conde]]></surname>
<given-names><![CDATA[Clemente]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Cartagena  ]]></institution>
<addr-line><![CDATA[Cartagena ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Cartagena  ]]></institution>
<addr-line><![CDATA[Cartagena ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Cartagena  ]]></institution>
<addr-line><![CDATA[Cartagena ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad de Cartagena  ]]></institution>
<addr-line><![CDATA[Cartagena ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad de Cartagena  ]]></institution>
<addr-line><![CDATA[Cartagena ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<volume>16</volume>
<numero>1</numero>
<fpage>76</fpage>
<lpage>82</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1692-82612018000100076&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1692-82612018000100076&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1692-82612018000100076&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El objetivo del presente estudio fue obtener ácido láctico (AL) a partir del almidón de ñame espino post-cosecha (Dioscorea rotundata P.) mediante fermentación del almidón usando Lactobacillus del brueckii ssp. bulgaricus y Streptococcus thermophilus a 37ºC. Se lavaron 5 kg de tubérculos frescos, descortezaron, redujo de tamaño, licuó y filtró; el filtrado se decantó lavándose el sedimento con agua destilada, filtrados al vacío y secados a 60ºC por 12 h, seguido de molienda para su posterior empaque. El almidón se caracterizó determinando el contenido de fibra cruda, cenizas, grasa, proteínas, humedad residual y amilosa. El porcentaje de AL se determinó por titulación de 100 mL de muestra fermentada con NaOH usando fenolftaleína como indicador y la concentración se midió por cromatografía líquida de alta resolución (HPLC). Se obtuvo un almidón con un 73,22% de amilopectina, 28,7% de amilosa, 7,64% de proteína cruda, 0,26% de grasas totales, 0,88% de fibra cruda y 8,26% de humedad. Se encontró que el pH afecta significativamente las actividades enzimáticas y la asimilación de nutrientes por parte de los microorganismos utilizados y que la fermentación del almidón de ñame con los microorganismos seleccionados produjo un 16,26% de AL. Se concluye que el AL puede ser obtenido a partir del almidón de D. rotundata.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The aim of the present study was obtain lactic acid (LA) from post-harvest hawthorn (Dioscorea rotundata) starch was studied by fermentation of the starch using Lactobacillus del brueckii ssp. bulgaricus and Streptococcus thermophilus at 37°C. Were washed 5 kg of fresh tubers, peeled, reduced in size, liquefied and filtered; the filtrate was decanted by washing the sediment with distilled water, vacuum filtered and dried at 60°C for 12 h, followed by milling for subsequent packing. Starch was characterized by determining the content of crude fiber, ash, grease, protein, residual moisture and amylose. The percentage of LA was determined by titration of 100 mL of NaOH fermented sample using phenolphthalein as indicator and the concentration was measured by high-performance liquid chromatography (HPLC). Was obtained a star with 73,22% of amylopectin, 28,7% of amylose, 7,64% of crude protein, 0,26% of total fats, 0,88% of crude fiber and 8,26 of humidity. It was found that pH significantly affects the enzymatic activities and the assimilation of nutrients by the microorganisms used and that the fermentation of the yam starch with the selected microorganisms produced 16,26 % of LA. From results was concluded that LA could be obtained from D. rotundata starch.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Almidón nativo]]></kwd>
<kwd lng="es"><![CDATA[Lactobacillus del brueckii ssp. bulgaricus]]></kwd>
<kwd lng="es"><![CDATA[Streptococcus thermophilus]]></kwd>
<kwd lng="en"><![CDATA[Starch native]]></kwd>
<kwd lng="en"><![CDATA[Lactobacillus del brueckii ssp. bulgaricus]]></kwd>
<kwd lng="en"><![CDATA[Streptococcus thermophiles.]]></kwd>
</kwd-group>
</article-meta>
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