<?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>2007-0934</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Cienc. Agríc]]></abbrev-journal-title>
<issn>2007-0934</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-09342024000500003</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v15i5.3719</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Capacidad fermentativa de cepas específicas de Lactiplantibacillus plantarum utilizando mango como materia base]]></article-title>
<article-title xml:lang="en"><![CDATA[Fermentation ability of specific strains of Lactiplantibacillus plantarum using mango as base material]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aviles-Rivera]]></surname>
<given-names><![CDATA[Yudit Aimee]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Mendoza]]></surname>
<given-names><![CDATA[Adrián]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Heredia]]></surname>
<given-names><![CDATA[José Basilio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mata-Haro]]></surname>
<given-names><![CDATA[Verónica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santiago-López]]></surname>
<given-names><![CDATA[Lourdes]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muy-Rangel]]></surname>
<given-names><![CDATA[María Dolores]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, AC Coordinación Regional Culiacán ]]></institution>
<addr-line><![CDATA[Culiacán Sinaloa]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, AC Laboratorio de Química y Biotecnología de Productos Lácteos ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, AC. Laboratorio de Microbiología e Inmunología ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2024</year>
</pub-date>
<volume>15</volume>
<numero>5</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342024000500003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342024000500003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342024000500003&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se evaluó la capacidad de fermentación de dos bacterias potencialmente probióticas, Lactiplantibacillus plantarum Lp6 y Lp32 en jugo de mango cv Ataulfo como sustrato. Para ello, las cepas (1010 UFC ml-1) se adicionaron en tres niveles de inóculo (1, 2 y 3%, v/v), en jugo de mango y se incubaron durante 36 h a 37 °C. Se tomaron muestras (0, 18 y 36 h) para evaluar el crecimiento bacteriano, solidos solubles totales, azúcares individuales, pH y acidez titulable (% de ácido láctico). Adicionalmente, se determinó el efecto de la fermentación en el color y azúcares (glucosa, fructosa y sacarosa) del jugo. Ambas cepas poseen capacidad fermentativa y un crecimiento celular de cuatro ciclos logarítmicos después de 12 h de fermentación. No se observaron diferencias en el color entre el jugo fermentado y no fermentado. Las bacterias Lp6 y Lp32 pueden usarse como cultivos iniciadores para la elaboración de bebidas funcionales a base de mango.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The fermentation ability of two potentially probiotic bacteria, Lactiplantibacillus plantarum Lp6 and Lp32, was evaluated on juice from mango cv Ataulfo as a substrate. To do this, the strains (1010 CFU ml-1) were added in three levels of inoculum (1, 2, and 3%, v/v) in mango juice and incubated for 36 h at 37 °C. Samples were taken (0, 18, and 36 h) to assess bacterial growth, total soluble solids, individual sugars, pH, and titratable acidity (% lactic acid). Additionally, the effect of fermentation on the color and sugars (glucose, fructose, and sucrose) of the juice was determined. Both strains have fermentation ability and a cell growth of four logarithmic cycles after 12 h of fermentation. No differences in color were observed between fermented and unfermented juice. Lp6 and Lp32 bacteria can be used as starter cultures for the production of mango-based functional beverages.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Mangifera indica]]></kwd>
<kwd lng="es"><![CDATA[bacterias ácido-lácticas]]></kwd>
<kwd lng="es"><![CDATA[calidad]]></kwd>
<kwd lng="es"><![CDATA[fermentación]]></kwd>
<kwd lng="en"><![CDATA[Mangifera indica]]></kwd>
<kwd lng="en"><![CDATA[fermentation]]></kwd>
<kwd lng="en"><![CDATA[lactic acid bacteria]]></kwd>
<kwd lng="en"><![CDATA[quality.]]></kwd>
</kwd-group>
</article-meta>
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