Food Microbiology

Biography

Biography: Camila Andrea Bernal Castro

Abstract

Functional foods in addition to providing a nutritive value, they must demonstrate a benefit to health by a physiological effect in reducing the risk of chronic diseases, in this category are the probiotics, which have traditionally been included in dairy products, a new trend is the inclusion of these microorganisms in fruit and vegetables . The inclusion of these microorganisms in vegetable matrices is a challenge for the industry of tropical fruits, however the fruits, vegetables and cereals have been shown to be substrates for cellular synthesis and production of lactic acid. Colombia is considered a primary producer of fruit, however there is high post-harvest losses, which requires the development of technological strategies. In vitro assays have been realized in this investigation about the pH as critical factor in the inclusion of probiotics, the development of a synthetic medium of fruit which was allowing to simulate the formulation of a nectar of fruit, curves of calibration of the growth of the microorganisms and the evaluation of the viability, the pH and the acidity in a nectar of mango with probióticos through a curve of growth. The aim of this work is to evaluate the viability of probiotics cultures of commercial type (Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus plantarum) in fruits as: Andean berry commonly known “Mora de Castilla” (Rubus glaucus Benth), Mango (Mangifera indicates), Papaya (Carica papaya) and Strawberry (Strawberry x ananassa L), for the production of juices and drinks.