Characterization of mixtures based on goat milk ferments and foods
DOI:
https://doi.org/10.33064/iycuaa2024924986Keywords:
Goat milk, lactic acid bacteria, probiotics, blueberry, carrot, chickenAbstract
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 1x106 CFU mL-1 were 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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Copyright (c) 2024 Carolina Ramírez-López, José Hugo Castorena-García, Anne Karen Rojas-Martínez, Víctor Santiago-Santiago, Maribel Cano-Hernández
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