Caracterización y estudio de la fermentación espontánea del suero costeño producido en Montería (Characterization and study of spontaneous fermentation of fermented milk product (suero costeño) produced in Monteria)

RESUMEN
Objetivo. Caracterizar el proceso fermentativo del suero costeño elaborado en Montería. Materiales y métodos. Se caracterizó fisicoquímica y bromatológicamente el producto elaborado artesanalmente en Montería
se evaluó durante 24 horas la fermentación espontánea del producto elaborado en las microempresas, se determinó pH, acidez total, concentración de lactosa y mesófilos aerobios cada tres horas. Se aislaron y seleccionaron los microorganismos involucrados en la fermentación, teniendo en cuenta las propiedades de interés tecnológico y se identificaron bioquímicamente por API 50CH (BioMérieux). Resultados. El suero costeño de contenido medio en grasa, presentó una humedad de 76%, extracto etéreo (11.65%), proteína (5.09%), lactosa (4.36%), cenizas (2.88%), cloruros (2.34%), pH (3.94) y acidez (1.4% acido láctico). En la fermentación espontánea se observó un comportamiento inversamente relacionado entre el pH y la acidez, alcanzando al final del estudio un valor de 4.69 y 0.67% de ácido láctico respectivamente
se encontró un porcentaje de lactosa de 4.44% y una población de mesófilos aerobios de 2x109 UFC/mL. Se aislaron tres cepas de bacterias acido lácticas (BAL) identificadas como Enterococcus faecium y Lactobacillus brevis. Conclusiones. Las características fisicoquímicas y bromatológicas del suero costeño elaborado en la ciudad de Montería, no presentaron diferencias estadísticamente significativas entre los productos. En la fermentación espontanea hubo consumo de lactosa, aumento de la concentración de mesófilos aerobios y se presentó una relación inversa entre pH y acidez. Se aislaron e identificaron BAL con la posibilidad de ser utilizadas como cultivos iniciadores.
ABSTRACT
Objective. Describe the fermentation process of fermented milk product (suero costeño) produced in Monteria. Materials and methods. The fermented homemade product was characterized by physic-chemical and bromatological means. The homemade product was evaluated during 24 hours for spontaneous fermentation product, it was determined pH, total acidity, concentration of lactose, aerobic plate counts were also done every three hours. Taking into account the properties of technological interest and identified biochemically by API 50CH (bioMérieux) microorganisms involved in fermentation were isolated. Results. The coastal serum medium fat content, presented a 76% moisture, ether extract (11.65%), protein (5.09%), lactose (4.36%), ash (2.88%), chloride (2.34%), pH (3.94 ) and heartburn (1.4% lactic acid). In spontaneous fermentation was observed inverse relationship between pH and acidity at the end of the study reaching a value of 4.69 and 0.67% lactic acid, respectively. It was found 4.44% of lactose and a concentration of aerobic mesophilic bacteria of 2x109 CFU / mL. We isolated three strains of lactic acid bacteria (LAB) identified as Enterococcus faecium and Lactobacillus brevis. Conclusions. The physicochemical characteristics and qualitative homemade fermented products produced in the coastal city of Monteria, showed no statistically significant differences. The spontaneous fermentation of lactose had been consumed, increased the concentration of aerobic plate counts and presented an inverse relationship between pH and acidity. LAB were isolated with the possibility of being used as starter cultures. In the spontaneous fermentation of lactose there was lactose consumed, this increased the concentration of aerobic plate counts and presented an inverse relationship between pH and acidity. LAB were isolated with the possibility of being used as starter cultures.