Kinetic parameters of lactic acid bacterial isolated from fermented milk “Suero Costeño”
ABSTRACT: The isolation of bacteria from artisanal dairy products has increased in different countries, it has reported special technological properties, responsible for giving to dairy products unique characteristics. The kinetic parameters of native microorganisms are important for biotechnologica...
- Autores:
-
Valencia García, Francia Elena
Motato Rocha, Karina Edith
Vera Peña, Madalyd Yurani
Sepúlveda Lindarte, Martha Liliana
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2018
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/21564
- Acceso en línea:
- http://hdl.handle.net/10495/21564
- Palabra clave:
- Alimentos tradicionales
Traditional foods
Alimentos fermentados
Fermented foods
Cinética de crecimiento
Bacterias ácido lácticas
Suero costeño
http://aims.fao.org/aos/agrovoc/c_4cb4c723
http://aims.fao.org/aos/agrovoc/c_27521
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by-nc-nd/2.5/co/
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|
| dc.title.spa.fl_str_mv |
Kinetic parameters of lactic acid bacterial isolated from fermented milk “Suero Costeño” |
| dc.title.alternative.spa.fl_str_mv |
Parámetros cinéticos de bacterias ácido-lácticas aisladas de la leche fermentada “Suero Costeño” |
| title |
Kinetic parameters of lactic acid bacterial isolated from fermented milk “Suero Costeño” |
| spellingShingle |
Kinetic parameters of lactic acid bacterial isolated from fermented milk “Suero Costeño” Alimentos tradicionales Traditional foods Alimentos fermentados Fermented foods Cinética de crecimiento Bacterias ácido lácticas Suero costeño http://aims.fao.org/aos/agrovoc/c_4cb4c723 http://aims.fao.org/aos/agrovoc/c_27521 |
| title_short |
Kinetic parameters of lactic acid bacterial isolated from fermented milk “Suero Costeño” |
| title_full |
Kinetic parameters of lactic acid bacterial isolated from fermented milk “Suero Costeño” |
| title_fullStr |
Kinetic parameters of lactic acid bacterial isolated from fermented milk “Suero Costeño” |
| title_full_unstemmed |
Kinetic parameters of lactic acid bacterial isolated from fermented milk “Suero Costeño” |
| title_sort |
Kinetic parameters of lactic acid bacterial isolated from fermented milk “Suero Costeño” |
| dc.creator.fl_str_mv |
Valencia García, Francia Elena Motato Rocha, Karina Edith Vera Peña, Madalyd Yurani Sepúlveda Lindarte, Martha Liliana |
| dc.contributor.author.none.fl_str_mv |
Valencia García, Francia Elena Motato Rocha, Karina Edith Vera Peña, Madalyd Yurani Sepúlveda Lindarte, Martha Liliana |
| dc.subject.agrovoc.none.fl_str_mv |
Alimentos tradicionales Traditional foods Alimentos fermentados Fermented foods |
| topic |
Alimentos tradicionales Traditional foods Alimentos fermentados Fermented foods Cinética de crecimiento Bacterias ácido lácticas Suero costeño http://aims.fao.org/aos/agrovoc/c_4cb4c723 http://aims.fao.org/aos/agrovoc/c_27521 |
| dc.subject.proposal.spa.fl_str_mv |
Cinética de crecimiento Bacterias ácido lácticas Suero costeño |
| dc.subject.agrovocuri.none.fl_str_mv |
http://aims.fao.org/aos/agrovoc/c_4cb4c723 http://aims.fao.org/aos/agrovoc/c_27521 |
| description |
ABSTRACT: The isolation of bacteria from artisanal dairy products has increased in different countries, it has reported special technological properties, responsible for giving to dairy products unique characteristics. The kinetic parameters of native microorganisms are important for biotechnological scaling. This research, to evaluated the kinetics of bacterial growth under optimal conditions of lactic acid bacterial isolated from artisanal fermented milk “Suero Costeño” Lactobacillus plantarum (Lp), Streptococcus infantarius (Si)and Lactococcus lactis (Ll), identified by 16S rRNA. There were fast rate acidificationof Si and Ll as a typical dairy starter culture. Lp showed a slowly rate acidification and highest pH resistance. It is necessary a pH control between 5,3 and 5,7 in order to obtain higher consume of substrate and yield biomass. Si and Ll can be used as primary cultures in fermentations as a result of their rapid acidification and Lp as an adjunct culture through the slow acid production. |
| publishDate |
2018 |
| dc.date.issued.none.fl_str_mv |
2018 |
| dc.date.accessioned.none.fl_str_mv |
2021-08-06T15:56:23Z |
| dc.date.available.none.fl_str_mv |
2021-08-06T15:56:23Z |
| dc.type.spa.fl_str_mv |
info:eu-repo/semantics/article |
| dc.type.coarversion.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
| dc.type.redcol.spa.fl_str_mv |
https://purl.org/redcol/resource_type/ART |
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Artículo de investigación |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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publishedVersion |
| dc.identifier.issn.none.fl_str_mv |
0012-7353 |
| dc.identifier.uri.none.fl_str_mv |
http://hdl.handle.net/10495/21564 |
| dc.identifier.doi.none.fl_str_mv |
10.15446/dyna.v85n206.70995 |
| dc.identifier.eissn.none.fl_str_mv |
2346-2183 |
| identifier_str_mv |
0012-7353 10.15446/dyna.v85n206.70995 2346-2183 |
| url |
http://hdl.handle.net/10495/21564 |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Dyna |
| dc.rights.spa.fl_str_mv |
info:eu-repo/semantics/openAccess |
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http://creativecommons.org/licenses/by-nc-nd/2.5/co/ |
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https://creativecommons.org/licenses/by-nc-nd/4.0/ |
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openAccess |
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http://creativecommons.org/licenses/by-nc-nd/2.5/co/ http://purl.org/coar/access_right/c_abf2 https://creativecommons.org/licenses/by-nc-nd/4.0/ |
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application/pdf |
| dc.publisher.spa.fl_str_mv |
Universidad Nacional de Colombia, Facultad de Minas, Centro de Publicaciones |
| dc.publisher.group.spa.fl_str_mv |
Grupo de Biotransformación |
| dc.publisher.place.spa.fl_str_mv |
Medellín, Colombia |
| institution |
Universidad de Antioquia |
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http://bibliotecadigital.udea.edu.co/bitstream/10495/21564/1/ValenciaFrancia_2018_BacterialSueroCoste%c3%b1o.pdf http://bibliotecadigital.udea.edu.co/bitstream/10495/21564/2/license_rdf http://bibliotecadigital.udea.edu.co/bitstream/10495/21564/3/license.txt |
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Repositorio Institucional Universidad de Antioquia |
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andres.perez@udea.edu.co |
| _version_ |
1812173141936439296 |
| spelling |
Valencia García, Francia ElenaMotato Rocha, Karina EdithVera Peña, Madalyd YuraniSepúlveda Lindarte, Martha Liliana2021-08-06T15:56:23Z2021-08-06T15:56:23Z20180012-7353http://hdl.handle.net/10495/2156410.15446/dyna.v85n206.709952346-2183ABSTRACT: The isolation of bacteria from artisanal dairy products has increased in different countries, it has reported special technological properties, responsible for giving to dairy products unique characteristics. The kinetic parameters of native microorganisms are important for biotechnological scaling. This research, to evaluated the kinetics of bacterial growth under optimal conditions of lactic acid bacterial isolated from artisanal fermented milk “Suero Costeño” Lactobacillus plantarum (Lp), Streptococcus infantarius (Si)and Lactococcus lactis (Ll), identified by 16S rRNA. There were fast rate acidificationof Si and Ll as a typical dairy starter culture. Lp showed a slowly rate acidification and highest pH resistance. It is necessary a pH control between 5,3 and 5,7 in order to obtain higher consume of substrate and yield biomass. Si and Ll can be used as primary cultures in fermentations as a result of their rapid acidification and Lp as an adjunct culture through the slow acid production.RESUMEN: El aislamiento de bacterias a partir de productos lácteos artesanales ha incrementado en diferentes países, debido a que éstas han reportado características de interés tecnológico únicas. Conocer los parámetros cinéticos de estos microorganismos caracterizados es importante para escalamiento biotecnológico. Este estudio, evaluó tres bacterias ácido lácticas de “Suero Costeño” de preparación artesanal: Lactobacillus plantarum (Lp), Streptococcus infantarius (Si) y Lactococcus lactis (Ll), identificados por 16S rRNA. Las cinéticas de crecimiento en condiciones ideales fueron evaluadas. Los resultados muestran que los microorganismos presentaron comportamientos diferentes de crecimiento, Si y Ll presentaron una rápida acidificación, lo que indica que podrían ser usados como cultivos primarios en fermentaciones y Lp como cultivo adjunto por la lenta producción de ácido y mayor resistencia a pH bajo. Además, el estudio mostró que es necesario controlar el pH entre 5,3 y 5,7 para favorecer el consumo de sustrato y el aumento de la biomasa.COL00669917application/pdfengUniversidad Nacional de Colombia, Facultad de Minas, Centro de PublicacionesGrupo de BiotransformaciónMedellín, Colombiainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARTArtículo de investigaciónhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/2.5/co/http://purl.org/coar/access_right/c_abf2https://creativecommons.org/licenses/by-nc-nd/4.0/Kinetic parameters of lactic acid bacterial isolated from fermented milk “Suero Costeño”Parámetros cinéticos de bacterias ácido-lácticas aisladas de la leche fermentada “Suero Costeño”Alimentos tradicionalesTraditional foodsAlimentos fermentadosFermented foodsCinética de crecimientoBacterias ácido lácticasSuero costeñohttp://aims.fao.org/aos/agrovoc/c_4cb4c723http://aims.fao.org/aos/agrovoc/c_27521DynaDyna15516185206ORIGINALValenciaFrancia_2018_BacterialSueroCosteño.pdfValenciaFrancia_2018_BacterialSueroCosteño.pdfArtículo de investigaciónapplication/pdf443249http://bibliotecadigital.udea.edu.co/bitstream/10495/21564/1/ValenciaFrancia_2018_BacterialSueroCoste%c3%b1o.pdf288123d08bcc161496f5c8dc734f9efaMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8823http://bibliotecadigital.udea.edu.co/bitstream/10495/21564/2/license_rdfb88b088d9957e670ce3b3fbe2eedbc13MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81748http://bibliotecadigital.udea.edu.co/bitstream/10495/21564/3/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5310495/21564oai:bibliotecadigital.udea.edu.co:10495/215642022-04-22 10:19:37.47Repositorio Institucional Universidad de Antioquiaandres.perez@udea.edu.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 |