Aplicación de la metodología de superficie de respuesta para evaluar el efecto de la concentración de azúcar y de cultivos iniciadores comerciales sobre la cinética de fermentación del yogurt
Application of response surface methodology to evaluate the effect of the concentration of sugar and commercials starters on the fermentation kinetics of yogurt
J.M. Rodríguez-Bernal1, J. A. Serna-Jiménez1, M.A. Uribe-Bohórquez1, B. Klotz2 y M. X. Quintanilla-Carvajal1*
1 Facultad de Ingeniería, Universidad de la Sabana. Puente del Común Km 7 Auto Norte, Bogotá, Colombia. *Autora para la correspondencia. E-mail: maria.quintanilla1@unisabana.edu.co.
]]> 2 Instituto Alpina de Investigación, Alpina Corporativo S.A., Km 3 Vía Briceño-Sopó, Sopó, Cundinamarca, Colombia.
Recibido 1 de Diciembre de 2013.
Aceptado 1 de Febrero, 2014.
Resumen
En este trabajo, mediante la metodología de diseño experimental de superficie de respuesta de optimización (MSRO) se evaluó la concentración de dos cultivos iniciadores comerciales (YO-MIXTM 204 (L) y YOFLEX® (Y)) y el porcentaje de azúcar añadido (5, 7.5 y 10 %) como factores influyentes sobre el proceso de fermentación de yogurt, con el fin de identificar la tasa de acidificación más alta. De igual forma, se planteó la caracterización del crecimiento microbiano durante el proceso de acidificación. Las condiciones óptimas de acidificación para L se dan a los porcentajes de azúcar más bajos y concentraciones de inóculo más altas, mientras que para Y se dan a los porcentajes de azúcar medios y concentraciones de inóculos más altas para tiempos totales de proceso de 4.4 y 4.2 horas, respectivamente. Se determinó la tasa de crecimiento para cada cultivo iniciador dando como resultado menores tasas de crecimiento para estreptococos (0.705 h−1 para L y 0.367 h−1 para Y) que para lactobacilos (0.733 h−1 para L y 0.389 h−1 para Y) en cada cultivo iniciador. Finalmente se encontraron diferencias significativas en el tiempo en el que se alcanzó la máxima tasa de acidificación para los cultivos iniciadores evaluados a una misma concentración de azúcar.
Palabras clave: cultivos iniciadores, yogurt, optimización, tasa de acidificación máxima, tasa de crecimiento máxima.
Abstract
]]> In this work, the concentration of two commercials starters (YO-MIXTM (L) 204 and YOFLEX® (Y)) and sugar percentage (5, 7.5 and 10%) were evaluated by optimization response surface methodology (ORSM), in order to identify the higher acidification rate. The starters growth was followed during the acidification process. The results showed that optimal acidification conditions for L were at the lowest value of sugar and the highest value of the starter concentration. In the case of Y the optimal acidification conditions were with the highest starter concentration but at medium sugar levels. Total acidification times were 4.4 and 4.2 hours, respectively. The growth rate for each starter culture was determined by nonlinear regression resulting lower growth rates for streptococcus (0.705 h−1 for L and 0.367 h−1 for Y) than for lactobacillus (0.733 h−1 for L and 0.389 h−1 for Y) in each starter. Finally, significant differences were found in the time necessary to reach the maximum acidification rate for starter cultures evaluated at the same concentration of sugar. This kind of studies should continue because it offers the possibility of growth in the dairy sector by standardizing production processes.Keywords: starters, yogurt, optimization, maximum acidification rate, maximum growth rate.
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