Potencial biotecnológico de la miel de café como sustrato en bioprocesos usando gránulos de kéfir de agua

El gránulo de kéfir de agua es consumido a nivel local debido a su potencial probiótico asociado a su contenido de bacterias ácido lácticas (BAL). Con el fin de explorar su potencial antioxidante, se propuso el uso de concentrado de mucílago de café (CMC) y la panela como sustratos en el proceso de...

Full description

Autores:
Wilches L., Lisett V.
Marín Pareja, Nathalia
Pérez Monterroza, Ezequiel
Rojas, Luisa F.
Tipo de recurso:
Part of book
Fecha de publicación:
2021
Institución:
Tecnológico de Antioquia
Repositorio:
Repositorio Tdea
Idioma:
spa
OAI Identifier:
oai:dspace.tdea.edu.co:tdea/4874
Acceso en línea:
https://dspace.tdea.edu.co/handle/tdea/4874
Palabra clave:
Ingeniería y operaciones afines
Mucílago de café
Panela
Gránulos de kéfir
Polifenoles totales
Antioxidantes
Ciencias ambientales e ingeniería
Rights
openAccess
License
http://purl.org/coar/access_right/c_abf2
id RepoTdea2_2424d05e74a27b9abf4e3c979b66704c
oai_identifier_str oai:dspace.tdea.edu.co:tdea/4874
network_acronym_str RepoTdea2
network_name_str Repositorio Tdea
repository_id_str
dc.title.none.fl_str_mv Potencial biotecnológico de la miel de café como sustrato en bioprocesos usando gránulos de kéfir de agua
title Potencial biotecnológico de la miel de café como sustrato en bioprocesos usando gránulos de kéfir de agua
spellingShingle Potencial biotecnológico de la miel de café como sustrato en bioprocesos usando gránulos de kéfir de agua
Ingeniería y operaciones afines
Mucílago de café
Panela
Gránulos de kéfir
Polifenoles totales
Antioxidantes
Ciencias ambientales e ingeniería
title_short Potencial biotecnológico de la miel de café como sustrato en bioprocesos usando gránulos de kéfir de agua
title_full Potencial biotecnológico de la miel de café como sustrato en bioprocesos usando gránulos de kéfir de agua
title_fullStr Potencial biotecnológico de la miel de café como sustrato en bioprocesos usando gránulos de kéfir de agua
title_full_unstemmed Potencial biotecnológico de la miel de café como sustrato en bioprocesos usando gránulos de kéfir de agua
title_sort Potencial biotecnológico de la miel de café como sustrato en bioprocesos usando gránulos de kéfir de agua
dc.creator.fl_str_mv Wilches L., Lisett V.
Marín Pareja, Nathalia
Pérez Monterroza, Ezequiel
Rojas, Luisa F.
dc.contributor.author.none.fl_str_mv Wilches L., Lisett V.
Marín Pareja, Nathalia
Pérez Monterroza, Ezequiel
Rojas, Luisa F.
dc.subject.ddc.spa.fl_str_mv Ingeniería y operaciones afines
topic Ingeniería y operaciones afines
Mucílago de café
Panela
Gránulos de kéfir
Polifenoles totales
Antioxidantes
Ciencias ambientales e ingeniería
dc.subject.proposal.none.fl_str_mv Mucílago de café
Panela
Gránulos de kéfir
Polifenoles totales
Antioxidantes
dc.subject.unesco.none.fl_str_mv Ciencias ambientales e ingeniería
description El gránulo de kéfir de agua es consumido a nivel local debido a su potencial probiótico asociado a su contenido de bacterias ácido lácticas (BAL). Con el fin de explorar su potencial antioxidante, se propuso el uso de concentrado de mucílago de café (CMC) y la panela como sustratos en el proceso de fermentación de un consorcio de gránulos de kéfir de agua, cuya identificación metataxonómica indicó como predominantes los géneros: Lactobacillus sp y Saccharomyces sp. La concentración máxima de CMC que puede ser empleada sin alterar la viabilidad del gránulo y su metabolismo fue 10%, y combinada con panela en una concentración de 100 g/L produjo 45,17 g/L de masa seca y una productividad volumétrica de 0,15 g secos /L*día. Por otro lado, mediante un diseño multifactorial, donde se evaluaron las variables de concentración de panela (Cpanela), porcentaje de CMC y pH inicial, se observó que el crecimiento del kéfir de agua en presencia de CMC al 10% a pH 7,0 es similar a la concentración de CMC de 0% (Pvol:0,91±0,11; Xf: 27,3±3,2 y Pvol:1,01±0,13; Xf: 30,7±3,8, respectivamente) y de panela de 100g/L. Sin embargo, la mayor concentración de polifenoles totales fue obtenida en presencia de panela 100g/L y CMC al 10% a un pH de 7,0, con un valor de 187,0±6,0 mgGAE/100g, siendo esta la mejor combinación de factores. Estos hallazgos sugieren que el CMC puede ser utilizado junto con la panela como sustratos promisorios, con potencial antioxidante, en el proceso de fermentación usando el gránulo de kéfir de agua.
publishDate 2021
dc.date.issued.none.fl_str_mv 2021-12-22
dc.date.accessioned.none.fl_str_mv 2023-12-15T14:01:40Z
dc.date.available.none.fl_str_mv 2023-12-15T14:01:40Z
dc.type.spa.fl_str_mv Capítulo - Parte de Libro
dc.type.coar.spa.fl_str_mv http://purl.org/coar/resource_type/c_3248
dc.type.content.spa.fl_str_mv Text
dc.type.driver.spa.fl_str_mv info:eu-repo/semantics/bookPart
dc.type.redcol.spa.fl_str_mv http://purl.org/redcol/resource_type/CAP_LIB
dc.type.version.spa.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.coarversion.spa.fl_str_mv http://purl.org/coar/version/c_970fb48d4fbd8a85
format http://purl.org/coar/resource_type/c_3248
status_str publishedVersion
dc.identifier.isbn.spa.fl_str_mv 978-958-8628-69-1
dc.identifier.uri.none.fl_str_mv https://dspace.tdea.edu.co/handle/tdea/4874
dc.identifier.eisbn.spa.fl_str_mv 978-958-8628-70-7
identifier_str_mv 978-958-8628-69-1
978-958-8628-70-7
url https://dspace.tdea.edu.co/handle/tdea/4874
dc.language.iso.spa.fl_str_mv spa
language spa
dc.relation.ispartofseries.none.fl_str_mv Investigación;
dc.relation.citationendpage.spa.fl_str_mv 229
dc.relation.citationstartpage.spa.fl_str_mv 207
dc.relation.ispartofbook.spa.fl_str_mv Prácticas y herramientas de sostenibilidad
dc.relation.references.spa.fl_str_mv B. Janissen, and T. Huynh, “Chemical composition and value adding applications of coffee industry by-products: A review,” Resources, Conservation and Recycling, vol. 128, pp. 110–117, 2017, doi: 10.1016/j.resconrec.2017.10.001.
F. G. Gemechu, “Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation,” Trends in Food Science and Technology, vol. 104, pp. 235–261, 2020, doi: https://doi.org/10.1016/j.tifs.2020.08.005.
N. S. M. Said, S. B. Kurniawan, S. R. S. Abdullah, H. A. Hasan, A. R. Othman, and N. ’Izzati Ismail, “Competence of Lepironia articulata in eradicating chemical oxygen demand and ammoniacal nitrogen in coffee processing mill effluent and its potential as green straw,” The Science of the Total Environment., vol. 799, p. 149315, 2021, doi: https://doi.org/10.1016/j.scitotenv.2021.149315.
A. J. A, V. M., T. selvi C., B. Ravindran, W. J. Chung, and S. W. Chang, “Treatment of coffee cherry pulping wastewater by using lectin protein isolated from Ricinus communis L. seed,” Journal of Water Process Engineering, vol. 39, p. 101742, 2021, doi: https://doi.org/10.1016/j.jwpe.2020.101742.
J. F. Pires, D. C. Viana, R. A. Braga JR, R. F. Schwan, and C. F. Silva, “Protocol to select efficient microorganisms to treat coffee wastewater,” Journal of Environmental Management, vol. 278, p. 111541, 2021, doi: https://doi.org/10.1016/j.jenvman.2020.111541.
D. P. de Carvalho Neto, G. Melo, A. M. Finco, L. Letti, B. J. da Silva, L. P. Vandenberghe, and C. R. Soccol, “Efficient coffee beans mucilage layer removal using lactic acid fermentation in a stirred tank bioreactor: Kinetic, metabolic and sensorial studies,” Food Bioscience, vol. 26, pp. 80–87, 2018, doi: https://doi.org/10.1016/j.fbio.2018.10.005.
J. Ramírez, A; López, “Method for Obtaining Coffee Honey from the Pulp or Husks and The Mucilage of the Coffee Bean,” EP 2792245 B1, 2018.
G. V de Melo Pereira, A. da Silva Vale, D. P. de Carvalho Neto, E. S. M. Muynarsk, V. T. Soccol, and C. R. Soccol, “Lactic acid bacteria: what coffee industry should know?,” Current Opinion in Food Science, vol. 31, pp. 1–8, 2020, doi: https://doi.org/10.1016/j.cofs.2019.07.004.
J. Stadie, A. Gulitz, M. A. Ehrmann, and R. F. Vogel, “Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir,” Food Microbiology, vol. 35, n°. 2, pp. 92–98, 2013, doi: 10.1016/j.fm.2013.03.009.
M. Verce, L. De Vuyst, and S. Weckx, “The metagenome-assembled genome of Candidatus Oenococcus aquikefiri from water kefir represents the species Oenococcus sicerae,” Food Microbiology, vol. 88, p. 103402, 2020, doi: https://doi.org/10.1016/j.fm.2019.103402.
L. Fels, F. Jakob, R. F. Vogel, and D. Wefers, “Structural characterization of the exopolysaccharides from water kefir,” Carbohydrate Polymers, vol. 189, pp. 296–303, 2018, doi: https://doi.org/10.1016/j.carbpol.2018.02.037.
C. A. Caro Vélez, and Á. M. León Pelaéz, “Fungal growth inhibi tion of Aspergillus ochraceus with ‘Panela’ fermented with water kefir grains,” Vitae, vol. 21, n°. 3, pp. 191–200, 2014, [Online]. Available: http://www.scielo.org.co/scielo.php?script=sci_art text&pid=S0121-40042014000300004&lang=pt
S. R. Abbas, S. M. Sabir, S. D. Ahmad, A. A. Boligon, and M. L. Athayde, “Phenolic profile, antioxidant potential and DNA damage protecting activity of sugarcane (Saccharum officinarum),” Food Chemestry, vol. 147, pp. 10–16, 2014, doi: https://doi.org/10.1016/j.foodchem.2013.09.113.
Z. Zhao, H. Yan, R. Zhen, M. Saeed, X. Fu, Z. Tao, and Z. Zhang, “Anthocyanins characterization and antioxidant activities of sugarcane (Saccharum officinarum L.) rind extracts,” Industrial Crops and Products, vol. 113, pp. 38–45, 2018, doi: https://doi. org/10.1016/j.indcrop.2018.01.015.
N. P. Rodrigues, B. Brochier, J. K. de Medeiros, L. D. F. Marczak, and G. D. Mercali, “Phenolic profile of sugarcane juice: Effects of harvest season and processing by ohmic heating and ultrasound,” Food Chemestry, vol. 347, p. 129058, 2021, doi: https://doi.org/10.1016/j.foodchem.2021.129058
D. P. Herlemann, M. Labrenz, K. Jürgens, S. Bertilsson, J. J. Waniek, and A. F. Andersson, “Transitions in bacterial communities along the 2000 km salinity gradient of the Baltic Sea,” The ISME Journal, vol. 5, n°. 10, pp. 1571–1579, 2011, doi: 10.1038/ismej.2011.41.
P. D. Schloss, S. L. Westcott, T. Ryabin, J. R. Hall, M. Hartmann, E. B. Hollister, R. A. Lesniewski, B. Oakley, D. H. Parks, C. J. Robinson, J. W. Sahl, B. Stres, G. G. Thallinger, D. J. van Horn, and C. F. Weber, “Introducing mothur: Open-Source, Platform-Independent, Community-Supported Software for Describing and Comparing Microbial Communities,” Applied and Environmental. Microbiology, vol. 75, n°. 23, pp. 7537 LP – 7541, 2009, doi: 10.1128/AEM.01541-09.
V. Singleton, and J. Rossi, “Colorimetry of total phenolic with phosphomolybdic-phosphotungstic acid reagents,” American Journal of Enology Viticulture, vol. 16, pp. 144–158, 1965.
A. Gunenc, M. H. Yeung, C. Lavergne, J. Bertinato, and F. Hosseinian, “Enhancements of antioxidant activity and mineral solubility of germinated wrinkled lentils during fermentation in kefir,” Journal of Functional Foods, vol. 32, pp. 72–79, 2017, doi: https://doi.org/10.1016/j.jff.2017.02.016.
D. Xu, J. Bechtner, J. Behr, L. Eisenbach, A. J. Geißler, and R. F. Vogel, “Lifestyle of Lactobacillus hordei isolated from water kefir based on genomic, proteomic and physiological characterization,” International Journal Food Microbiology, vol. 290, pp. 141–149, 2019, doi: https://doi.org/10.1016/j.ijfoodmicro.2018.10.004.
C. García, M. Rendueles, and M. Díaz, “Liquid-phase food fermentations with microbial consortia involving lactic acid bacteria: A review,” Food Research International, vol. 119, pp. 207–220, 2019, doi:https://doi.org/10.1016/j.foodres.2019.01.043.
A. J. Marsh, O. O’Sullivan, C. Hill, R. P. Ross, and P. D. Cotter, “Sequence-based analysis of the microbial composition of water kefir from multiple sources,” FEMS Microbiology Letters, vol. 348, n°. 1, pp. 79–85, 2013, doi: 10.1111/1574-6968.12248.
U. Nalbantoglu, A. Cakar, H. Dogan, N. Abaci, D. Ustek, K. Sayood, and H. Can, “Metagenomic analysis of the microbial community in kefir grains,” Food Microbiology, vol. 41, pp. 42–51, 2014, doi: 10.1016/j.fm.2014.01.014.
C. Tu, F. Azi, J. Huang, X. Xu, G. Xing, and M. Dong, “Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains,” LWT, vol. 113, p. 108258, 2019, doi: https://doi.org/10.1016/j.lwt.2019.108258.
H. Wang, C. Wang, and M. Guo, “Autogenic successions of bacteria and fungi in kefir grains from different origins when sub-cultured in goat milk,” Food Research International, vol. 138, p. 109784, 2020, doi: https://doi.org/10.1016/j.foodres.2020.109784.
S. Chakraborty, S. Ganguli, A. Chowdhury, M. Ibba, and R. Banerjee, “Reversible inactivation of yeast mitochondrial phenylalanyl-tRNA synthetase under oxidative stress,” Biochimica Biophysica et Acta (BBA) - General Subjects., vol. 1862, n°. 8, pp. 1801–1809, 2018, doi: https://doi.org/10.1016/j.bbagen.2018.04.023.
A. de A. Câmara, P.-A. Maréchal, R. Tourdot-Maréchal, and F. Husson, “Oxidative stress resistance during dehydration of three non Saccharomyces wine yeast strains,” Food Research International, vol. 123, pp. 364–372, 2019, doi: https://doi.org/10.1016/j.foodres.2019.04.059.
S. Pardo-Díaz, D. Rojas-Tapias, F. Roldan, P. Brandão, y E. Almansa Manrique, “Biodegradación de fenol en aguas tratadas de la industria petrolera para re-uso en cultivos agrícolas,” Revista de Biología Tropical, vol. 65, n°. 2, pp. 685–699, Oct. 2017, [Online]. Available: https://www.redalyc.org/articulo.oa?id=44950834021.
D. Laureys, M. Aerts, P. Vandamme, and L. De Vuyst, “The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation.,” Frontiers in Microbiology, vol. 10, p. 2876, 2019, doi: 10.3389/fmicb.2019.02876.
Z. B. Guzel-Seydim, Ç. Gökırmaklı, and A. K. Greene, “A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties,” Trends in Food Science and Technology, vol. 113, pp. 42–53, 2021, doi: https://doi.org/10.1016/j.tifs.2021.04.041.
A. L. Ntsame Affane, G. P. Fox, G. O. Sigge, M. Manley, and T. J. Britz, “Simultaneous prediction of acidity parameters (pH and titratable acidity) in Kefir using near infrared reflectance spectroscopy,” International Dairy Journal, vol. 21, n°. 11, pp. 896–900, 2011, doi: https://doi.org/10.1016/j.idairyj.2011.04.016.
A. C. Villa Montoya, R. Mazareli, T. Delforno, V. B. Centrurion, V. de Oliveira, E. Silva, and M. Varesche, “Optimization of key factors affecting hydrogen production from coffee waste using factorial design and metagenomic analysis of the microbial community,” International Journal of Hydrogen Energy, vol. 45, n°. 7, pp. 4205–4222, 2020, doi: https://doi.org/10.1016/j.ijhydene.2019.12.062
dc.rights.accessrights.spa.fl_str_mv info:eu-repo/semantics/openAccess
dc.rights.coar.spa.fl_str_mv http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
rights_invalid_str_mv http://purl.org/coar/access_right/c_abf2
dc.format.extent.spa.fl_str_mv 23
dc.format.mimetype.spa.fl_str_mv application/pdf
dc.coverage.country.none.fl_str_mv Colombia
dc.publisher.spa.fl_str_mv Sello Editorial Tecnológico de Antioquia
dc.publisher.place.spa.fl_str_mv Medellín
institution Tecnológico de Antioquia
bitstream.url.fl_str_mv https://dspace.tdea.edu.co/bitstream/tdea/4874/4/Potencial%20biotecnol%c3%b3gico%20de%20la%20miel%20de%20caf%c3%a9%20como%20sustrato%20en%20bioprocesos%20usando%20gr%c3%a1nulos%20de%20k%c3%a9fir%20de%20agua.pdf.jpg
https://dspace.tdea.edu.co/bitstream/tdea/4874/3/Potencial%20biotecnol%c3%b3gico%20de%20la%20miel%20de%20caf%c3%a9%20como%20sustrato%20en%20bioprocesos%20usando%20gr%c3%a1nulos%20de%20k%c3%a9fir%20de%20agua.pdf.txt
https://dspace.tdea.edu.co/bitstream/tdea/4874/2/license.txt
https://dspace.tdea.edu.co/bitstream/tdea/4874/1/Potencial%20biotecnol%c3%b3gico%20de%20la%20miel%20de%20caf%c3%a9%20como%20sustrato%20en%20bioprocesos%20usando%20gr%c3%a1nulos%20de%20k%c3%a9fir%20de%20agua.pdf
bitstream.checksum.fl_str_mv 941dc34741711aa03806deca12d12b0b
65b0a652da9dca0ad1596fa205537a9f
2f9959eaf5b71fae44bbf9ec84150c7a
5263c9e83e728c5f2c83c07bb8f83cbc
bitstream.checksumAlgorithm.fl_str_mv MD5
MD5
MD5
MD5
repository.name.fl_str_mv Repositorio Institucional Tecnologico de Antioquia
repository.mail.fl_str_mv bdigital@metabiblioteca.com
_version_ 1812189195783897088
spelling Wilches L., Lisett V.43867a59-dc9d-4eb9-8e98-3953d7e99b56Marín Pareja, Nathalia6fd247d2-5701-4b36-af19-df5fb2a393fdPérez Monterroza, Ezequiel2b792e56-e5b8-48e1-8604-be8ef0431ab8Rojas, Luisa F.33145018-6784-44b9-9308-b4ae667400fe2023-12-15T14:01:40Z2023-12-15T14:01:40Z2021-12-22978-958-8628-69-1https://dspace.tdea.edu.co/handle/tdea/4874978-958-8628-70-7El gránulo de kéfir de agua es consumido a nivel local debido a su potencial probiótico asociado a su contenido de bacterias ácido lácticas (BAL). Con el fin de explorar su potencial antioxidante, se propuso el uso de concentrado de mucílago de café (CMC) y la panela como sustratos en el proceso de fermentación de un consorcio de gránulos de kéfir de agua, cuya identificación metataxonómica indicó como predominantes los géneros: Lactobacillus sp y Saccharomyces sp. La concentración máxima de CMC que puede ser empleada sin alterar la viabilidad del gránulo y su metabolismo fue 10%, y combinada con panela en una concentración de 100 g/L produjo 45,17 g/L de masa seca y una productividad volumétrica de 0,15 g secos /L*día. Por otro lado, mediante un diseño multifactorial, donde se evaluaron las variables de concentración de panela (Cpanela), porcentaje de CMC y pH inicial, se observó que el crecimiento del kéfir de agua en presencia de CMC al 10% a pH 7,0 es similar a la concentración de CMC de 0% (Pvol:0,91±0,11; Xf: 27,3±3,2 y Pvol:1,01±0,13; Xf: 30,7±3,8, respectivamente) y de panela de 100g/L. Sin embargo, la mayor concentración de polifenoles totales fue obtenida en presencia de panela 100g/L y CMC al 10% a un pH de 7,0, con un valor de 187,0±6,0 mgGAE/100g, siendo esta la mejor combinación de factores. Estos hallazgos sugieren que el CMC puede ser utilizado junto con la panela como sustratos promisorios, con potencial antioxidante, en el proceso de fermentación usando el gránulo de kéfir de agua.1.era ed.23application/pdfspaSello Editorial Tecnológico de AntioquiaMedellínInvestigación;229207Prácticas y herramientas de sostenibilidadB. Janissen, and T. Huynh, “Chemical composition and value adding applications of coffee industry by-products: A review,” Resources, Conservation and Recycling, vol. 128, pp. 110–117, 2017, doi: 10.1016/j.resconrec.2017.10.001.F. G. Gemechu, “Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation,” Trends in Food Science and Technology, vol. 104, pp. 235–261, 2020, doi: https://doi.org/10.1016/j.tifs.2020.08.005.N. S. M. Said, S. B. Kurniawan, S. R. S. Abdullah, H. A. Hasan, A. R. Othman, and N. ’Izzati Ismail, “Competence of Lepironia articulata in eradicating chemical oxygen demand and ammoniacal nitrogen in coffee processing mill effluent and its potential as green straw,” The Science of the Total Environment., vol. 799, p. 149315, 2021, doi: https://doi.org/10.1016/j.scitotenv.2021.149315.A. J. A, V. M., T. selvi C., B. Ravindran, W. J. Chung, and S. W. Chang, “Treatment of coffee cherry pulping wastewater by using lectin protein isolated from Ricinus communis L. seed,” Journal of Water Process Engineering, vol. 39, p. 101742, 2021, doi: https://doi.org/10.1016/j.jwpe.2020.101742.J. F. Pires, D. C. Viana, R. A. Braga JR, R. F. Schwan, and C. F. Silva, “Protocol to select efficient microorganisms to treat coffee wastewater,” Journal of Environmental Management, vol. 278, p. 111541, 2021, doi: https://doi.org/10.1016/j.jenvman.2020.111541.D. P. de Carvalho Neto, G. Melo, A. M. Finco, L. Letti, B. J. da Silva, L. P. Vandenberghe, and C. R. Soccol, “Efficient coffee beans mucilage layer removal using lactic acid fermentation in a stirred tank bioreactor: Kinetic, metabolic and sensorial studies,” Food Bioscience, vol. 26, pp. 80–87, 2018, doi: https://doi.org/10.1016/j.fbio.2018.10.005.J. Ramírez, A; López, “Method for Obtaining Coffee Honey from the Pulp or Husks and The Mucilage of the Coffee Bean,” EP 2792245 B1, 2018.G. V de Melo Pereira, A. da Silva Vale, D. P. de Carvalho Neto, E. S. M. Muynarsk, V. T. Soccol, and C. R. Soccol, “Lactic acid bacteria: what coffee industry should know?,” Current Opinion in Food Science, vol. 31, pp. 1–8, 2020, doi: https://doi.org/10.1016/j.cofs.2019.07.004.J. Stadie, A. Gulitz, M. A. Ehrmann, and R. F. Vogel, “Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir,” Food Microbiology, vol. 35, n°. 2, pp. 92–98, 2013, doi: 10.1016/j.fm.2013.03.009.M. Verce, L. De Vuyst, and S. Weckx, “The metagenome-assembled genome of Candidatus Oenococcus aquikefiri from water kefir represents the species Oenococcus sicerae,” Food Microbiology, vol. 88, p. 103402, 2020, doi: https://doi.org/10.1016/j.fm.2019.103402.L. Fels, F. Jakob, R. F. Vogel, and D. Wefers, “Structural characterization of the exopolysaccharides from water kefir,” Carbohydrate Polymers, vol. 189, pp. 296–303, 2018, doi: https://doi.org/10.1016/j.carbpol.2018.02.037.C. A. Caro Vélez, and Á. M. León Pelaéz, “Fungal growth inhibi tion of Aspergillus ochraceus with ‘Panela’ fermented with water kefir grains,” Vitae, vol. 21, n°. 3, pp. 191–200, 2014, [Online]. Available: http://www.scielo.org.co/scielo.php?script=sci_art text&pid=S0121-40042014000300004&lang=ptS. R. Abbas, S. M. Sabir, S. D. Ahmad, A. A. Boligon, and M. L. Athayde, “Phenolic profile, antioxidant potential and DNA damage protecting activity of sugarcane (Saccharum officinarum),” Food Chemestry, vol. 147, pp. 10–16, 2014, doi: https://doi.org/10.1016/j.foodchem.2013.09.113.Z. Zhao, H. Yan, R. Zhen, M. Saeed, X. Fu, Z. Tao, and Z. Zhang, “Anthocyanins characterization and antioxidant activities of sugarcane (Saccharum officinarum L.) rind extracts,” Industrial Crops and Products, vol. 113, pp. 38–45, 2018, doi: https://doi. org/10.1016/j.indcrop.2018.01.015.N. P. Rodrigues, B. Brochier, J. K. de Medeiros, L. D. F. Marczak, and G. D. Mercali, “Phenolic profile of sugarcane juice: Effects of harvest season and processing by ohmic heating and ultrasound,” Food Chemestry, vol. 347, p. 129058, 2021, doi: https://doi.org/10.1016/j.foodchem.2021.129058D. P. Herlemann, M. Labrenz, K. Jürgens, S. Bertilsson, J. J. Waniek, and A. F. Andersson, “Transitions in bacterial communities along the 2000 km salinity gradient of the Baltic Sea,” The ISME Journal, vol. 5, n°. 10, pp. 1571–1579, 2011, doi: 10.1038/ismej.2011.41.P. D. Schloss, S. L. Westcott, T. Ryabin, J. R. Hall, M. Hartmann, E. B. Hollister, R. A. Lesniewski, B. Oakley, D. H. Parks, C. J. Robinson, J. W. Sahl, B. Stres, G. G. Thallinger, D. J. van Horn, and C. F. Weber, “Introducing mothur: Open-Source, Platform-Independent, Community-Supported Software for Describing and Comparing Microbial Communities,” Applied and Environmental. Microbiology, vol. 75, n°. 23, pp. 7537 LP – 7541, 2009, doi: 10.1128/AEM.01541-09.V. Singleton, and J. Rossi, “Colorimetry of total phenolic with phosphomolybdic-phosphotungstic acid reagents,” American Journal of Enology Viticulture, vol. 16, pp. 144–158, 1965.A. Gunenc, M. H. Yeung, C. Lavergne, J. Bertinato, and F. Hosseinian, “Enhancements of antioxidant activity and mineral solubility of germinated wrinkled lentils during fermentation in kefir,” Journal of Functional Foods, vol. 32, pp. 72–79, 2017, doi: https://doi.org/10.1016/j.jff.2017.02.016.D. Xu, J. Bechtner, J. Behr, L. Eisenbach, A. J. Geißler, and R. F. Vogel, “Lifestyle of Lactobacillus hordei isolated from water kefir based on genomic, proteomic and physiological characterization,” International Journal Food Microbiology, vol. 290, pp. 141–149, 2019, doi: https://doi.org/10.1016/j.ijfoodmicro.2018.10.004.C. García, M. Rendueles, and M. Díaz, “Liquid-phase food fermentations with microbial consortia involving lactic acid bacteria: A review,” Food Research International, vol. 119, pp. 207–220, 2019, doi:https://doi.org/10.1016/j.foodres.2019.01.043.A. J. Marsh, O. O’Sullivan, C. Hill, R. P. Ross, and P. D. Cotter, “Sequence-based analysis of the microbial composition of water kefir from multiple sources,” FEMS Microbiology Letters, vol. 348, n°. 1, pp. 79–85, 2013, doi: 10.1111/1574-6968.12248.U. Nalbantoglu, A. Cakar, H. Dogan, N. Abaci, D. Ustek, K. Sayood, and H. Can, “Metagenomic analysis of the microbial community in kefir grains,” Food Microbiology, vol. 41, pp. 42–51, 2014, doi: 10.1016/j.fm.2014.01.014.C. Tu, F. Azi, J. Huang, X. Xu, G. Xing, and M. Dong, “Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains,” LWT, vol. 113, p. 108258, 2019, doi: https://doi.org/10.1016/j.lwt.2019.108258.H. Wang, C. Wang, and M. Guo, “Autogenic successions of bacteria and fungi in kefir grains from different origins when sub-cultured in goat milk,” Food Research International, vol. 138, p. 109784, 2020, doi: https://doi.org/10.1016/j.foodres.2020.109784.S. Chakraborty, S. Ganguli, A. Chowdhury, M. Ibba, and R. Banerjee, “Reversible inactivation of yeast mitochondrial phenylalanyl-tRNA synthetase under oxidative stress,” Biochimica Biophysica et Acta (BBA) - General Subjects., vol. 1862, n°. 8, pp. 1801–1809, 2018, doi: https://doi.org/10.1016/j.bbagen.2018.04.023.A. de A. Câmara, P.-A. Maréchal, R. Tourdot-Maréchal, and F. Husson, “Oxidative stress resistance during dehydration of three non Saccharomyces wine yeast strains,” Food Research International, vol. 123, pp. 364–372, 2019, doi: https://doi.org/10.1016/j.foodres.2019.04.059.S. Pardo-Díaz, D. Rojas-Tapias, F. Roldan, P. Brandão, y E. Almansa Manrique, “Biodegradación de fenol en aguas tratadas de la industria petrolera para re-uso en cultivos agrícolas,” Revista de Biología Tropical, vol. 65, n°. 2, pp. 685–699, Oct. 2017, [Online]. Available: https://www.redalyc.org/articulo.oa?id=44950834021.D. Laureys, M. Aerts, P. Vandamme, and L. De Vuyst, “The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation.,” Frontiers in Microbiology, vol. 10, p. 2876, 2019, doi: 10.3389/fmicb.2019.02876.Z. B. Guzel-Seydim, Ç. Gökırmaklı, and A. K. Greene, “A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties,” Trends in Food Science and Technology, vol. 113, pp. 42–53, 2021, doi: https://doi.org/10.1016/j.tifs.2021.04.041.A. L. Ntsame Affane, G. P. Fox, G. O. Sigge, M. Manley, and T. J. Britz, “Simultaneous prediction of acidity parameters (pH and titratable acidity) in Kefir using near infrared reflectance spectroscopy,” International Dairy Journal, vol. 21, n°. 11, pp. 896–900, 2011, doi: https://doi.org/10.1016/j.idairyj.2011.04.016.A. C. Villa Montoya, R. Mazareli, T. Delforno, V. B. Centrurion, V. de Oliveira, E. Silva, and M. Varesche, “Optimization of key factors affecting hydrogen production from coffee waste using factorial design and metagenomic analysis of the microbial community,” International Journal of Hydrogen Energy, vol. 45, n°. 7, pp. 4205–4222, 2020, doi: https://doi.org/10.1016/j.ijhydene.2019.12.062Ingeniería y operaciones afinesMucílago de caféPanelaGránulos de kéfirPolifenoles totalesAntioxidantesCiencias ambientales e ingenieríaPotencial biotecnológico de la miel de café como sustrato en bioprocesos usando gránulos de kéfir de aguaCapítulo - Parte de Librohttp://purl.org/coar/resource_type/c_3248Textinfo:eu-repo/semantics/bookParthttp://purl.org/redcol/resource_type/CAP_LIBinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a85Colombiainfo:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Comunidad científicaEnseñanza universitaria o superiorTHUMBNAILPotencial biotecnológico de la miel de café como sustrato en bioprocesos usando gránulos de kéfir de agua.pdf.jpgPotencial biotecnológico de la miel de café como sustrato en bioprocesos usando gránulos de kéfir de agua.pdf.jpgGenerated Thumbnailimage/jpeg10956https://dspace.tdea.edu.co/bitstream/tdea/4874/4/Potencial%20biotecnol%c3%b3gico%20de%20la%20miel%20de%20caf%c3%a9%20como%20sustrato%20en%20bioprocesos%20usando%20gr%c3%a1nulos%20de%20k%c3%a9fir%20de%20agua.pdf.jpg941dc34741711aa03806deca12d12b0bMD54open accessTEXTPotencial biotecnológico de la miel de café como sustrato en bioprocesos usando gránulos de kéfir de agua.pdf.txtPotencial biotecnológico de la miel de café como sustrato en bioprocesos usando gránulos de kéfir de agua.pdf.txtExtracted texttext/plain42567https://dspace.tdea.edu.co/bitstream/tdea/4874/3/Potencial%20biotecnol%c3%b3gico%20de%20la%20miel%20de%20caf%c3%a9%20como%20sustrato%20en%20bioprocesos%20usando%20gr%c3%a1nulos%20de%20k%c3%a9fir%20de%20agua.pdf.txt65b0a652da9dca0ad1596fa205537a9fMD53open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-814828https://dspace.tdea.edu.co/bitstream/tdea/4874/2/license.txt2f9959eaf5b71fae44bbf9ec84150c7aMD52open accessORIGINALPotencial biotecnológico de la miel de café como sustrato en bioprocesos usando gránulos de kéfir de agua.pdfPotencial biotecnológico de la miel de café como sustrato en bioprocesos usando gránulos de kéfir de agua.pdfapplication/pdf1341357https://dspace.tdea.edu.co/bitstream/tdea/4874/1/Potencial%20biotecnol%c3%b3gico%20de%20la%20miel%20de%20caf%c3%a9%20como%20sustrato%20en%20bioprocesos%20usando%20gr%c3%a1nulos%20de%20k%c3%a9fir%20de%20agua.pdf5263c9e83e728c5f2c83c07bb8f83cbcMD51open accesstdea/4874oai:dspace.tdea.edu.co:tdea/48742023-12-16 03:01:34.592open accessRepositorio Institucional Tecnologico de Antioquiabdigital@metabiblioteca.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

Publicaciones similares