Evaluación de la fermentación del lactosuero para la obtención de una bebida probiótica utilizando Streptococcus thermophilus y Lactobacillus casei.

Abstract

The purpose of this research work was to prepare a probiotic beverage by lactic acid fermentation with the use of probiotic lactic acid bacteria. The selected microorganisms were Streptococcus thermophilus and Lactobacillus casei due to the benefits they provide when ingested by humans. The whey was evaluated bromatologically and microbiologically; 4 types of formulations were prepared for the fermentation using the temperature and the inoculum quantity as evaluation parameters. The samples were subjected to microbiological counting to evaluate the survival of the strains used and the best formulation for the elaboration of the drink was determined, the resulting one being elaborated with Streptococcus thermophilus at 42°C and 0,09g/L, giving a recount end of 2,8x109 CFU/g. The necessary additives were used to identify their degree of acceptance before potential consumers and the most popular drink was statistically determined. The chosen beverage was 2062 (blackberry), from which the microbiological and bromatological analyses were carried out to ensure the quality and safety of the final product. Besides, the process line and cost analysis of the implementation of the project was established by the dairy plant. This research can serve as a model for the study of other types of fermentation using probiotic bacteria, due to the potential benefits that they offer to elaborate a different kind of products.