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dc.contributor.author
Alberto, Maria Rosa
dc.contributor.author
Perera, María Francisca
dc.contributor.author
Arena, Mario Eduardo
dc.date.available
2016-08-02T20:27:35Z
dc.date.issued
2013-11
dc.identifier.citation
Alberto, Maria Rosa; Perera, María Francisca; Arena, Mario Eduardo; Lactic Acid Fermentation of Peppers; Scientific Research Publishing; Food and Nutrition Sciences; 4; 11A; 11-2013; 47-55
dc.identifier.issn
2157-9458
dc.identifier.uri
http://hdl.handle.net/11336/6886
dc.description.abstract
Different peppers fermentations (Capsicum annum, grossum variety) were assayed: spontaneous, native microflora sup- plemented individually with Lactobacillus plantarum N8, Leuconostoc mesentereroides L. or Pediococcus pentosaceus 12p and by pure or combined cultures of these lactic acid bacteria (LAB). In order to eliminate the native flora, different kinds of heat treatment were assayed. The treatment selected was heating in autoclaved after research 3/4 atmosphere and to turn off. Fermentations were carried out at 22°C and 30°C and the culture media contained 2% or 0.2% glucose and 4% NaCl. Sugar consumption, pH reduction and acid production were higher at 30°C than at 22°C. At both tem- peratures, spontaneous fermentation showed a slower rate reduction in pH than inoculated samples. Diminution in pH in presence of 2% glucose was faster than at 0.2%, but minimum pH was in both case lower than 3.0. Maximum growth was reached between 2 and 5 days of fermentation in all the samples assayed. After 30 days of incubation in presence of 2% glucose the survival of LAB was nearly 5 log ufc/ml. The survival was higher at the lower temperature assayed for both glucose concentrations. Organoleptic properties of peppers fermented with a mixed culture of Leuconostoc mes- enteroides and Pediococcus pentosaceus were found best by a human panel. This sample has a relation lactic acid/acetic acid of nearly 3 in the conditions assayed.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Scientific Research Publishing
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Fermentation
dc.subject
Lactic Acid Bacteria
dc.subject
Peppers
dc.subject
Capsicum Annum
dc.subject.classification
Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
dc.subject.classification
Biotecnología Industrial
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Lactic Acid Fermentation of Peppers
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-07-25T19:30:56Z
dc.journal.volume
4
dc.journal.number
11A
dc.journal.pagination
47-55
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Irvine
dc.description.fil
Fil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; Argentina
dc.description.fil
Fil: Perera, María Francisca. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.description.fil
Fil: Arena, Mario Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; Argentina
dc.journal.title
Food and Nutrition Sciences
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/10.4236/fns.2013.411A007
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.4236/fns.2013.411A007
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.scirp.org/journal/PaperInformation.aspx?PaperID=39067
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