Resumen
Las bacterias lácticas (BAL) son de amplio uso en fermentaciones de la industria alimenticia y en ensilajes para alimentación animal. Sin embargo, la supervivencia de los microorganismos en los alimentos y en ensilajes se ve afectada por factores ambientales como la temperatura. Por consiguiente, la exploración de tecnologías de encapsulación permitiría preservar la integridad de los microorganismos encapsulados al protegerlos de las condiciones adversas del entorno. En el presente trabajo se examinó el efecto de tres temperaturas de almacenamiento: ambiente (25 °C), refrigeración (4 °C) y congelación (-18 °C), en presencia de tres sustratos: glucosa, suero de leche o agua destilada en la supervivencia de Lactobacillus acidophilus encapsulado en alginato a través del conteo de las UFC. Los resultados mostraron que L. acidophilus encapsulado y almacenado a 4 °C presentó valores de UFC entre 0,61 y 0,99 durante 80 días, siendo estos los más altos, mientras que la temperatura ambiente presentó los menores números de UFC, con valores entre 0,312 y 0,93, siendo estos los más bajos entre las tres temperaturas analizadas. L. acidophilus encapsulado en presencia de suero de leche y glucosa mostró mayor número de UFC, con valores entre 0,53 y 1, a lo largo del tiempo de almacenamiento, en comparación con aquellos en presencia de agua destilada, cuyos valores estuvieron entre 0,3 y 0,99. La glucosa y el suero son los medios adecuados para el cultivo de L. acidophilus encapsulado a temperaturas ambiente, de refrigeración y de congelación durante 90 días de almacenamiento. Independiente del medio de cultivo, la temperatura de congelación es la adecuada para el almacenamiento de L. acidophilus durante largos períodos.
1425 576- alginato
- UFC normalizadas
- tiempo de almacenamiento
- eficiencia de encapsulación
- glucosa
- suero de leche
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