Caracterización fisicoquímica, sensorial y micológica del kéfir de agua en jugos de frutas tropicales

Abstract

Kefir contains beneficial properties that promote health, which is why microorganisms isolated from kefir are studied for the development of functional foods. In the present study, the physicochemical, sensory and growth characteristics and phenotypic characterization of fungi present in water kefir in tropical fruit juices were determined. This experiment was done under a factorial design corresponding to the combination of two factors with three blocks and three replicas: type of substrate (pear juice, passion fruit and water with panela) and sucrose concentration (25%, 50% and 100%). The response variables were: acidity, pH, Brix degrees. For the microbiological analyzes, decimal dilutions were made, they were counted on the second and fifth day of incubation. The identification was made with API 20C and Vitek 2 (Biomérieux). Three yeast strains found from higher to lower number of CFU/mL Saccharomyces cerevisiae 1, Saccharomyces cerevisiae 2 and Zygosaccharomyces spp were finally isolated with the sensory analysis it was determined that the passion fruit drink was the one that had the best acceptance and preference on the part of consumers.