Autor según el artículo: Vegas C; Zavaleta A; Zarzoso B
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Esteve Zarzoso, Braulio / VEGAS PÉREZ, CARLOS ALFREDO
Palabras clave: Yeasts Nacl Lactic fermentation Lactic acid bacteria Glucose
Resumen: © 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.
Áreas temáticas: Interdisciplinar Ciências agrárias i Biodiversidade Agronomy and crop science
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: braulio.esteve@urv.cat braulio.esteve@urv.cat
Identificador del autor: 0000-0001-6467-7086 0000-0001-6467-7086
Fecha de alta del registro: 2023-02-18
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: http://mr.crossref.org/iPage?doi=10.15446%2Fagron.colomb.v36n1.69164
Referencia al articulo segun fuente origial: Agronomia Colombiana. 36 (1): 88-96
Referencia de l'ítem segons les normes 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
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI del artículo: 10.15446/agron.colomb.v36n1.69164
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2018
Tipo de publicación: Journal Publications
Repositori URV