Growth Kinetics of Autochthonous Lactic Acid Bacteria Isolated from Double Cream Cheese as Potential Starter Culture

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dc.creatorDurango Zuleta, Mónica María
dc.creatorGrisales Rojas, Luisa Fernanda
dc.creatorSepúlveda Valencia, José Uriel
dc.creatorValdés Duque, Beatriz Elena
dc.creatorMoreno-Herrera, Claudia X.
dc.date2023-08-24
dc.date.accessioned2025-10-01T23:53:08Z
dc.descriptionCurrently, there is a permanent search for native Lactic Acid Bacteria (LAB) to explore and apply their biodiversity in the development and improvement of industrial processes, with studies of growth kinetics and performance factors being a fundamental tool for biotechnological use. The objective of this study was to determine the kinetic parameters of 12 autochthonous strains (Pediococcus pentosaceus (19), Leuconostoc citreum (20), Pediococcus acidilactici (21), Leuconostoc mesenteroides subsp. Mesenteroides (22, 29), Enterococcus faecium (24, 25), Enterococcus faecalis (27), Weissella viridescens (28), Lactococcus lactis (30), Lacticaseibacillus casei (31) and Limosilactobacillus fermentum (32)) isolated from a traditional Colombian cheese Double Cream Cheese to obtain information that allows establishing the ideal conditions of the inoculum, standardizing the production of metabolites and exploring their use as starter cultures. Fermentation was carried out in UHT milk at 120 rpm and 35-37 °C until stationary phase, and samples were taken over time to determine pH and titratable acidity (TTA). Exponential and logistic models were used to fit the growth kinetics data. Validation of both models was carried out with the coefficient of determination R2, obtaining good consistency for both (R2 = 0.925 - R2 = 0.932), with slight variations in the kinetic parameters in all the strains. The genera Pediococcus, Leuconostoc, Lactococcus, and E. faecium (24) had the shortest adaptation phases (0-2 h), being P. acidilactici (21), Leu. mesenteroides (22), W. viridescens (28), and E. faecium (24) presented the lowest pH values and high acidity percentages, which shows their potential to be included in the native LAB starter culture and for technology and suitability aptitude studies to produce double cream cheese using pasteurized milk without losing the qualities of the original product.en-US
dc.descriptionActualmente, existe una búsqueda permanente de bacterias ácido-lácticas (BAL) autóctonas para explorar y aplicar su biodiversidad en el desarrollo y mejoramiento de procesos industriales, siendo los estudios de cinética de crecimiento y los factores de rendimiento una herramienta fundamental para la utilización biotecnológica. Este trabajo tuvo como objetivo determinar los parámetros cinéticos de 12 cepas autóctonas (Pediococcus pentosaceus (19), Leuconostoc citreum (20), Pediococcus acidilactici (21), Leuconostoc mesenteroides subsp. Mesenteroides (22, 29), Enterococcus faecium (24, 25), Enterococcus faecalis (27), Weissella viridescens (28), Lactococcus lactis (30), Lacticaseibacillus casei (31) y Limosilactobacillus fermentum (32)) aisladas de un queso doble crema tradicional colombiano con el fin de obtener información para identificar su potencial en la conformación de un cultivo iniciador. Se realizó una fermentación en leche UHT a 120 rpm y 35-37 °C hasta la fase estacionaria, y se tomaron muestras para determinar el pH y la acidez titulable (TTA). Se emplearon los modelos exponencial y logístico para ajustar los datos de la cinética de crecimiento. La validación de ambos modelos se realizó empleando el coeficiente de correlación R2, presentando buena consistencia en ambos (R2 = 0.925 - R2 = 0.932) con variaciones en los parámetros cinéticos en todas las cepas. Los géneros Pediococcus, Leuconostoc, Lactococcus y E. faecium (24) tuvieron las fases de adaptación más cortas (0-2 h), siendo P. acidilactici (21), Leu. mesenteroides (22), W. viridescens (28) y E. faecium (24) quienes presentaron los menores valores de pH y altos porcentajes de acidez. Esto evidencia su potencial para ser incluidas en el cultivo iniciador de BAL autóctonos y en estudios de aptitud tecnológica e idoneidad para la elaboración del queso tipo doble crema utilizando leche pasteurizada sin perder las cualidades del producto original.es-ES
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dc.identifierhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/2657
dc.identifier10.22430/22565337.2657
dc.identifier.urihttps://hdl.handle.net/20.500.12622/7869
dc.languageeng
dc.publisherInstituto Tecnológico Metropolitano (ITM)es-ES
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dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/2657/3229
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dc.rightsDerechos de autor 2023 TecnoLógicases-ES
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0es-ES
dc.sourceTecnoLógicas; Vol. 26 No. 57 (2023); e2657en-US
dc.sourceTecnoLógicas; Vol. 26 Núm. 57 (2023); e2657es-ES
dc.source2256-5337
dc.source0123-7799
dc.subjectAcidificationen-US
dc.subjectmicrobial growthen-US
dc.subjectfermentationen-US
dc.subjecttraditional cheeseen-US
dc.subjectlactic microbiotaen-US
dc.subjectAcidificaciónes-ES
dc.subjectcrecimiento microbianoes-ES
dc.subjectfermentaciónes-ES
dc.subjectqueso tradicionales-ES
dc.subjectmicrobiota lácticaes-ES
dc.titleGrowth Kinetics of Autochthonous Lactic Acid Bacteria Isolated from Double Cream Cheese as Potential Starter Cultureen-US
dc.titleCinética de crecimiento de bacterias ácido- lácticas autóctonas aisladas de “queso doble crema” con potencial para un cultivo iniciadores-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeResearch Papersen-US
dc.typeArtículos de investigaciónes-ES

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