TY - JOUR
T1 - Study of the fermentation of pineaple water kefir with tibicos
AU - López-Rojo, J. P.
AU - García-Pinilla, S.
AU - Hernández-Sánchez, H.
AU - Cornejo-Mazón, M.
N1 - Publisher Copyright:
© 2017, Universidad Autonoma Metropolitana Iztapalapa. All rights reserved.
PY - 2017/8
Y1 - 2017/8
N2 - Tibicos are macro-colonies of microbioglea useful for elaboration of kefir from pineapple water. In this work, the kinetics of the fermentation was studied and the biomass produced at 53 h of fermentation was 36.7g that correspond to a 74.6% of the initial value, with a pH of 4.67 ± 0.02. A reduction of 1.55 pH unit was achieved at the end of the fermentation, due to growth of tibicos and production of ethanol. During fermentation, lactic acid was produced reaching a value of 0.477g lactic acid/100mL and the kinetics was described with a first order model with R2 = 0.989, k = 5.49 h-1 y t1/2 = 12.62 h. A linear relation between total rate of production of phenols and the rate of change of antioxidant activity was found indicating that phenols mainly provide the antioxidant activity since during fermentation they are liberated and becoming available. A higher number of colonies were found in the microbioglea than in the kefir.
AB - Tibicos are macro-colonies of microbioglea useful for elaboration of kefir from pineapple water. In this work, the kinetics of the fermentation was studied and the biomass produced at 53 h of fermentation was 36.7g that correspond to a 74.6% of the initial value, with a pH of 4.67 ± 0.02. A reduction of 1.55 pH unit was achieved at the end of the fermentation, due to growth of tibicos and production of ethanol. During fermentation, lactic acid was produced reaching a value of 0.477g lactic acid/100mL and the kinetics was described with a first order model with R2 = 0.989, k = 5.49 h-1 y t1/2 = 12.62 h. A linear relation between total rate of production of phenols and the rate of change of antioxidant activity was found indicating that phenols mainly provide the antioxidant activity since during fermentation they are liberated and becoming available. A higher number of colonies were found in the microbioglea than in the kefir.
KW - Antioxidant activity
KW - Fermentation kinetics
KW - Kefir
KW - Tibicos
UR - http://www.scopus.com/inward/record.url?scp=85028317662&partnerID=8YFLogxK
M3 - Artículo
SN - 1665-2738
VL - 16
SP - 405
EP - 414
JO - Revista Mexicana de Ingeniera Quimica
JF - Revista Mexicana de Ingeniera Quimica
IS - 2
ER -