Caracterización de una bebida nutritiva y biomasa para alimentación animal mediante fermentación sumergida con microorganismos tibetanos.

Abstract

The objective of this research was to produce and characterize a nutritious beverage for humans, and biomass for animal feed generated from the submerged fermentation with tibetan microorganisms. Physical, bromatological, microbiological, biochemical and organoleptic analyzes were performed to reveal their nutritional properties and their probiotic potential, following appropriate field techniques. With this study, we identified the group of microbial strains comprising of lactic acid bacteria (LAB) with a value of 5.8 x 10 xv

6 CFU/ml and yeast with a value of 2.5 x 10 5 CPU/ml which act on the fermentation process. The results obtained demonstrated an acceptable amount of lactic acid of 0.66 mg/l that did not exceed the acceptable limits, reason why it can be used for athletes when they are under prolonged physical exertion. This study determined the differences between five treatments applied with different levels of substrate in a fermentation time of 72 hours. It was concluded according to the results obtained and consistent with the statistical analysis that treatments 5 revealed the best characteristics in the nutritional field since it directly influences the amount of substrate that was used in the laboratory; also according to the acceptance of a taste test, treatments 3, 4 and 5 presented very acceptable organoleptic characteristics. It was very important to demonstrate with this characterization the absence of pathogens due to the presence of lactic acid and beneficial microorganisms that do not allow their proliferation and reproduction. With these findings it was affirmed that the drink is a safe product for human consumption and the biomass as a feeding supplement for animals. Its production implies relatively low costs providing multiple health benefits being a safe drink for consumption. The consumption of this beverage containing LAB and lactic acid is recommended as an alternative for people with intolerance to lactose products and their derivatives.