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Cinética del crecimiento de Microorganismos durante el Proceso de Fermentación de Tres Bebidas Ancestrales a partir de Yuca (Manihot esculenta).

Abstract:

El contenido de alcohol en la chicha wiwis es de 5 % v/v, en la chicha negra de 4.4 % v/v, en la chicha blanca de 4 % v/v, el mayor contendido de alcohol es debido al consumo de los azucares, y crecimiento de las levaduras ayudando a la transformación del proceso anaeróbico generando grados alcohólicos en las bebidas, como también para los cálculos estadísticos se utilizó el software infostat, ayudando analizar que existen diferencias significativas en las tres chichas. Chicha is the name given to the fermented beverages, made naturally that contain low alcohol, through this fermentation process is a biological process in the absence of air; chicha of yucca is a fermented beverage produced by the degradation of sugars through microorganisms. This research analyzed the microbiological fermentation kinetics of three ancestral drinks, by counting colony forming units; of molds, yeasts and lactic acid bacteria. In addition, the bioprocesses were evaluated, through the use of chemical physical analyzes such as: pH, soluble solids, acidity, turbidity, temperature and alcoholic degrees. The fermentation process of the white chicha was achieved with a duration of 42 hours and the Wiwis and black chichas of 66 hours, where the microbiological analyzes were evaluated, allowing to observe the greater growth of microorganisms in lactic acid bacteria, in the white chicha with 3400000 CFU / ml, at 42 hours, with a doubling time of 6.23 hours, in the chicha wiwis with the highest growth at hour 48 with 10700000 CFU / ml, with a doubling time of 13.37 hours, in the black chicha with the greatest growth in hour 54 with 2170000 CFU / ml, with the doubling time of cells of 12.03 hours. According to the chemical physical analyzes, the following values were determined: white chicha with a pH of 4.7 to 3.96 soluble solids from 23.41 (ºbrix) to 16.2, the acidity of 0.36 to 0.64% lactic acid, the temperature of 25.9 ºC to 25.1 ºC. Wiwis chicha with a pH of 4.7 to 3.83, soluble solids of 15.2 (ºbrix), acidity of 0.36 to 0.64% lactic acid, and temperature of 27 ºC to 24 ºC. Black Chicha obtained a pH of 5.85 to 4.11, soluble solids from 24.3 to 15.2 (ºbrix), acidity from 0.32 to 0.62% lactic acid and temperature from 25.8 ºC to 25.2 ºC. The alcohol content in wiwis chicha is 5% v / v, in black chicha 4.4% v / v, in white chicha 4% v / v, the highest content of alcohol is due to the consumption of sugar, and yeast growth aiding the transformation of the anaerobic process by generating alcoholic degrees in beverages, as well as for statistical calculations the Infostat software was used, helping to analyze that there are significant differences in the three beverages.