Author, as appears in the article.: Vegas C; Zavaleta A; Zarzoso B
Department: Bioquímica i Biotecnologia
URV's Author/s: Esteve Zarzoso, Braulio / VEGAS PÉREZ, CARLOS ALFREDO
Keywords: Yeasts; Nacl; Lactic fermentation; Lactic acid bacteria; Glucose
Abstract: © 2018, Universidad Nacional de Colombia1. All rights reserved. The consumption of chili pepper fruits (CPF) is widespread throughout the world. However, countries without tropical climates can only consume few CPF varieties. The lactic fermentation (LF) of CPF is a good alternative for their preservation and consumption in those regions where they are not cultivated. The main objective of this research was to optimize the fermentation process conditions for a CPF variety (Capsi-cum frutescens) modifying the Sodium Chloride (NaCl) and glucose concentrations to increase the acidification rate. The Response Surface Methodology was used applying a Central Composite Design to integrate a desirability approach. The growth of the microorganisms responsible for the fermentation process was also evaluated. The addition of NaCl and glucose significantly affected the acidification rate for LF of CPF. The optimum fermentation parameters determined to maximize the acidification rate were 6.25% NaCl and 1.77% glucose concentrations with an acidification rate of 0.113% acidity/ day. However, this value was slightly lower than predicted. Lactic acid bacteria and yeasts were the main microorganisms throughout the fermentations.
Thematic Areas: Interdisciplinar; Horticulture; Forestry; Ciências agrárias i; Biodiversidade; Agronomy and crop science; Agricultural and biological sciences (miscellaneous)
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: braulio.esteve@urv.cat; braulio.esteve@urv.cat
Record's date: 2025-02-08
Paper version: info:eu-repo/semantics/publishedVersion
Link to the original source: http://mr.crossref.org/iPage?doi=10.15446%2Fagron.colomb.v36n1.69164
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Paper original source: Agronomia Colombiana. 36 (1): 88-96
APA: Vegas C; Zavaleta A; Zarzoso B (2018). Optimization of fermentation process conditions for chili pepper (Capsicum frutescens) fruit using response surface methodology. Agronomia Colombiana, 36(1), 88-96. DOI: 10.15446/agron.colomb.v36n1.69164
Article's DOI: 10.15446/agron.colomb.v36n1.69164
Entity: Universitat Rovira i Virgili
Journal publication year: 2018
Publication Type: Journal Publications
Repositori URV