Articles producció científica> Bioquímica i Biotecnologia

Optimization of fermentation process conditions for chili pepper (Capsicum frutescens) fruit using response surface methodology

  • Identification data

    Identifier: imarina:5873945
    Handle: https://hdl.handle.net/20.500.11797/imarina5873945
    Authors:
    Vegas CZavaleta AZarzoso B
    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.

  • Others:

    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 Ciências agrárias i Biodiversidade Agronomy and crop science
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: braulio.esteve@urv.cat braulio.esteve@urv.cat
    Author identifier: 0000-0001-6467-7086 0000-0001-6467-7086
    Record's date: 2023-02-18
    Papper version: info:eu-repo/semantics/publishedVersion
    Papper 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
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2018
    Publication Type: Journal Publications

  • Keywords:

    Agronomy and Crop Science
    Yeasts
    Nacl
    Lactic fermentation
    Lactic acid bacteria
    Glucose
    Interdisciplinar
    Ciências agrárias i
    Biodiversidade
    Agronomy and crop science

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