Elaboración de una bebida fermentada a base de leche de quinua (Chenopodium quinoa) y caracterización de bacterias ácido lácticas

Abstract

The main objective of this research study was to focus on poor nutrition that contributes to the appearance of gastrointestinal pathologies, and this represents a problem in the field of health, which is why the ingestion of probiotic products is mentioned as a healthy alternative to this problem. This experimental work aims to produce a fermented drink based on quinoa milk (Chenopodium quinoa) and to characterize lactic acid bacteria. For the elaboration of the formulations, we worked with quinoa grains from the company maquita productos, which had to pass inclusion and exclusion criteria, after which a proximal analysis was carried out on the raw material using moisture, ash, fiber, protein, and fat tests, This led to the preparation of the 3 formulations following a process of elimination of saponins, drying, grinding, beating, filtration, packaging, and pasteurization. Once the 3 formulations were obtained with different concentrations of quinoa, the spontaneous fermentation process was started, considering the physicochemical tests such as pH, treatable acidity, and degrees of spontaneous fermentation, Once this procedure was completed, a hedonic test was carried out on a group of students to choose the optimum formulation, and with the chosen formulation, sowing was carried out in the selective media for lactic acid bacteria, as well as the different biochemical tests and characterization tests for this type of bacteria, thus obtaining in the results the presence of lactic acid bacteria with different morphology and with their characteristics. As a conclusion of this work, it was possible to elaborate on a fermented beverage based on quinoa milk (Chenopodium quinoa), and using the different microbiological tests it was possible to characterize and determine the presence of lactic acid bacteria with possible probiotic activity.