Caracterización de mezclas a base de fermentos de leche de cabra y alimentos

Carolina Ramírez-López; José Hugo Castorena-García; Anne Karen Rojas-Martínez; Víctor Santiago-Santiago; Maribel Cano-Hernández

doi:10.33064/iycuaa2024924986

Authors

Carolina Ramírez-López Instituto Politécnico Nacional https://orcid.org/0000-0002-9757-112X
José Hugo Castorena-García Instituto Tecnológico del Altiplano de Tlaxcala https://orcid.org/0000-0003-0082-9161
Anne Karen Rojas-Martínez Instituto Tecnológico del Altiplano de Tlaxcala https://orcid.org/0009-0008-0406-629X
Víctor Santiago-Santiago Instituto Tecnológico del Altiplano de Tlaxcala https://orcid.org/0000-0002-7315-0670
Maribel Cano-Hernández Instituto Tecnológico del Altiplano de Tlaxcala https://orcid.org/0000-0003-2454-5331

DOI:

https://doi.org/10.33064/iycuaa2024924986

Keywords:

Goat milk, lactic acid bacteria, probiotics, blueberry, carrot, chicken

Abstract

The objective of this research was to formulate mixtures of goat milk ferment with blueberry pulp, carrot puree and chicken meat. The ferment was obtained with goat milk and was subsequently mixed with blueberry, carrot or chicken meat, proportion 50:50 (% v/v). Each formulation was microbiologically evaluated at 7 and 30 days, counting Colony Forming Units (UFC mL^-1) in M17, BSM and MRS culture media for acid lactic bacteria. The analysis of variance recorded a significant difference (p≤0.05) in evaluation days, food interaction with culture medium, after 30 days more than 1x10⁶CFU mL^-1were still recorded, the minimum necessary to be considered probiotic. The physicochemical characteristics that registered a significant difference (p≤0.05) were pH in chicken meat, ^oBx in blueberries. Regarding the content of total phenols, no significant differences (p≥0.05) were recorded in the proposed formulations.

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Author Biography

Carolina Ramírez-López, Instituto Politécnico Nacional

Centro de Investigación en Biotecnología Aplicada

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