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ABSTRACT: Currently, lactic acid bacteria are of great importance for the
food industries because they are usually used for the production of some
foods, as well as to contribute and favor the taste, smell, texture, sensory
characteristics and nutritional value of these food products. An example of
these bacteria are the probiotic organisms that are used in the production of
fermented foods, such as yogurt, cheese and pickles. In this study, the
metabolic and kinetic capacity of the growth of the Lactobacillus Casei
bacteria was measured by lactic acid fermentation. The results allowed to
establish that the product contains lactic acid bacteria, but in small quantities
since the number of colonies formed was very small, in terms of fermentation
it obtained the growth kinetics of the bacteria and the acid production was
verified lactic anaerobic conditions and at 30 ° C.
KEY WORDS: Lactic acid producing bacteria, fermentation, metabolic
capacity, growth, Lactobacillus Casei.
RESULTADOS.
Gráfica 1.
Mediante la curva de calibración para
producción de ácido láctico a 485 nm, descrita
por la ecuación, se registraron los resultados
para la producción de ácido láctico en la tabla
2, teniendo en cuenta claro el factor de
dilución empleado en el proceso. 3. REFERENCIAS