<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562020000300138</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v22i3.1234</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Viability of lactic acid bacteria in two functional foods formulated with whey and malanga]]></article-title>
<article-title xml:lang="es"><![CDATA[Viabilidad de bacterias ácido lácticas en dos productos funcionales formulados con lactosuero y malanga]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santos-Vázquez]]></surname>
<given-names><![CDATA[Alondra Guadalupe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Velázquez-López]]></surname>
<given-names><![CDATA[Arturo Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vela-Gutiérrez]]></surname>
<given-names><![CDATA[Gilber]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Ciencias y Artes de Chiapas Facultad de Ciencias de la Nutrición y Alimentos Laboratorio de Investigación y Desarrollo de Productos Funcionales (LIDPF)]]></institution>
<addr-line><![CDATA[Tuxtla Gutiérrez Chiapas]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<volume>22</volume>
<numero>3</numero>
<fpage>138</fpage>
<lpage>145</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562020000300138&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562020000300138&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562020000300138&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Whey, a cheese- derived product, contains good quality carbohydrates and proteins, which makes it a suitable medium for the bacterial development. Lactic acid bacteria (LAB) are used in foods to provide a wide variety of characteristics; these bacteria have been used for the production of edible films and antibacterial compounds that extend products shelf life. Our objective was to evaluate the viability of LAB in two products formulated with whey and flour of malanga corms. The products were physical, microbiological and sensorially evaluated. By mixing two edible gums and Lactobacillus culture, a film was developed and applied to the bread crust added with whey and malanga flour; for the ice cream, first a fermented beverage was elaborated (48 hours) with Lactobacillus, the flavor was added and then frozen. The viability of the LAB was evaluated every week for a month in both products. The results indicate that the foods maintained a high growth of lactic acid bacteria (&gt;106 CFU/ mL). The best gums in the preparation of the coating were xanthan and malanga.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El suero, un producto derivado de la producción de queso, tiene carbohidratos y proteínas de buena calidad, lo que lo convierte en un medio adecuado para el desarrollo de bacterias. Las bacterias ácido lácticas (BAL) se utilizan en los alimentos para proporcionar una amplia variedad de características; estas bacterias se han utilizado en la producción de películas comestibles y compuestos antibacterianos que extienden la vida útil del producto. El objetivo fue evaluar la viabilidad del BAL en dos productos formulados con suero lácteo y harina de cormos de malanga. Los productos fueron evaluados fisicoquímica, microbiológica y sensorialmente. Mezclando dos gomas comestibles y cultivo de Lactobacillus se desarrolló la película, que se aplicó a la cubierta de un pan adicionado con suero de leche y harina de malanga; para el helado, primero se elaboró una bebida fermentada (48 horas) con Lactobacillus, luego se adicionó el sabor y se congeló. Se evaluó la viabilidad de las BAL todas las semanas durante un mes en ambos productos. Los resultados indican que los alimentos mantuvieron un alto crecimiento de bacterias ácido lácticas (&gt; 106 UFC/mL). Las mejores gomas en la elaboración del recubrimiento fueron xantana y malanga.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[whey]]></kwd>
<kwd lng="en"><![CDATA[cocoyam]]></kwd>
<kwd lng="en"><![CDATA[functional food]]></kwd>
<kwd lng="es"><![CDATA[Suero]]></kwd>
<kwd lng="es"><![CDATA[malanga]]></kwd>
<kwd lng="es"><![CDATA[alimento funcional]]></kwd>
</kwd-group>
</article-meta>
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