STUDY OF THE KINETICS OF MILK KEFIR USING SOY GERM AS SUBSTRATE

Main Article Content

IVÁN SALGADO-TELLO, TATIANA SÁNCHEZ HERRERA, MAURICIO OLEAS-LÓPEZ

Abstract

The main objective of this study was to analyze the growth kinetics of milk kefir on bean sprouts (Glycine max) as a germinated substrate for 4 days by the glass jar method followed by extracts. Ratio 1:3 (soy: water). 3% kefir grains (activated) inoculated with soluble bud extracts. The soluble extract of bean sprouts has a total sugar content of 5.57% and a fermentable carbohydrate of 3.37 g / L (sucrose), which is a source of nutrition and energy reserves; 1.40% of lipids are used for catabolic grain activity, while protein increases the amount of soluble nitrogen by 6.66%. The pH is 6.67 and the acidity is 0.17%, inversely proportional to lactic acid. The number of microbial populations of soluble extracts of kefirada sprouts reached the logarithmic stage of development after 24 hours for lactic acid bacteria and 48 hours for acetic acid bacteria and yeast, consuming the nutrients of the beverage, influencing its metabolites on the pH of the medium; The period of decomposition of lactic acid bacteria, acetic acid and yeast is 72 hours, and the medium lacks nutrients. The symbiotic action of milk kefir using soluble sprouted extracts is mutual, as the microorganisms it contains grow synergistically and create favorable changes in pH and acidity, depletion of nutrients and the creation of an appropriate environment. To improve the texture it is recommended to combine with fruits or vegetables that contain a lot of sugar.

Article Details

Section
Public Law
Author Biography

IVÁN SALGADO-TELLO, TATIANA SÁNCHEZ HERRERA, MAURICIO OLEAS-LÓPEZ

Iván Salgado-Tello1 Tatiana Sánchez Herrera2 Mauricio Oleas-López 3

(1,2,3) Escuela Superior Politécnica de Chimborazo (ESPOCH)

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