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Orientador(es)
Resumo(s)
In order to develop a fermented product with young stems of salicornia/pickleweed, an experiment was worked out and the fermentative process was studied. Initial data on the bacterial fauna of the plants revealed the existence of no lactic acid bacteria. Therefore, we chose to use of starting cultures. Sterile “heart cabbage”
juice was the base for different fermentative bacteria: Lactobacillus plantarum, Leuconostoc mesenteroides,
Pediococcus acidilactici, and pH, titrated acidity and salinity were evaluated. The same experiment was undertaken with and without the glasswort or salicornia. Significant differences were observed only with L. plantarum: pH variation and percentage of lactic acid suffered a significant increase during the fermentative
process, specially when salicornia was introduced in the juice. Results obtained for the titrated acidity were also
good, since approximately 1% lactic acid was detected, as a result of the fermentative activity in the different starting cultures. Predominant species by the end of the fermentation was L. plantarum, being the one that produced higher quantities of lactic acid.
Descrição
Palavras-chave
Starting cultures Lactic fermentation Lactobacillus plantarum Leuconostoc mesenteroides Pediococcus acidilactici Salicornia - pickleweed
Contexto Educativo
Citação
"Revista Iberoamericana de Tenologia Postcosecha". ISSN 1665-0204. 8: 2 (2007) 128-135
Editora
Redalyc