Elaboración de bebidas fermentadas a base de higo con la utilización de tres levaduras

Abstract

This study aimed to determine the population of wild yeasts in figs that contribute to the fermentation process. The production of fermented beverages took place in the Laboratory of Biological Sciences at the Faculty of Animal Sciences, employing several yeast strains, including Bread Yeast (Saccharomyces cerevisiae Meyen ex e.c. Hansen), Wine Yeast (Saccharomyces cerevisiae BLVB RC212), and Wild Fig Yeast (Saccharomyces spp). These yeast strains were the basis for a fermented fig beverage with three treatments and five replications each for subsequent comparative analysis. In this process, it was necessary to quantify the population of wild yeasts in figs, resulting in a value of 290.66 CFU/g. This result showed that these strains exhibit considerable microbiological potential due to their growth in the initial stages of fermentation, contributing unique characteristics to the beverage. Physical and chemical parameters of the figs were also evaluated, revealing average values of pH (4.5), titratable acidity (0.71%), and soluble solids (14.7°Brix). In the physicochemical and microbiological characterization of the fermented beverages, Treatment T2 (wine yeasts) exhibited the highest final pH (3.16), titratable acidity (0.70%), alcohol content (15.17%), and beneficial yeasts (300 CFU). Sensory analysis, including appearance, colour, and flavour, awarded the highest scores to beverages crafted with wine yeasts (T2). Assessing the profitability of the beverages through the benefit-cost ratio, Treatment T1 yielded the highest result, with an economic response of 1.35 USD, implying a 35% return for every dollar invested. In conclusion, the beverages produced with Saccharomyces cerevisiae BLVB RC212 demonstrated superior physicochemical and organoleptic characteristics. Hence, the use of this yeast strain is recommended.