Desarrollo de un prototipo de bebida fermentada en base a maní mediante el uso de bacterias lácticas

ZACARIAS MF; PUNTILLO, M.; VINDEROLA C.G.

Congreso; VIII Congreso Internacional de Ciencia y Tecnología de Alimentos; 2022

peanut consumption at local level and, having into account the health benefits of fermented foods, we aimed to develop a peanut fermented drink using lactic acidbacteria ( We evaluated the fermentative capacity of strains of L plantarum LpAv Lp 299 v, F 1 B, Lp 988 and L rhamnosus (Lr 64 LGG), both in commercial(brands A and B) and ‘ peanut drinks Commercial drink A 0 6 w/v proteins, pH 6 89 was used later on supplemented with either yeast extract 0 5 w/v,YE) or glucose 2 w/v), whereas drink B 4 w/v protein, pH 7 4 was only used unsupplemented For homemade production, peanuts were roasted 160 C, 30 min),peeled, soaked in 0 5 w/v NaHCO 3 16 h), washed and then processed with water 1 6 and filtered The homemade peanut extract (pH 6 83 was supplemented eitherwith 1 w/v sucrose or 0 25 w/v YE All drinks were sterilized 121 C, 15 min), inoculated with LAB 10 6 CFU/ml) and incubated 37 C, up to 24 h) Unsupplementedcommercial drinks reached pH 6 0 6 3 after 20 h, whereas drink A reached pH 5 45 (Lp 299 v) and pH 4 70 LpAv when supplemented with glucose, and pH 3 9 whensupplemented with YE (Lp 299 v and LpAv As for unsupplemented homemade peanut extract, L plantarum strains Lp 299 v, LpAv and F 1 B diminished pH until pH 4whereas Lp 988 and L rhamnosus Lr 64 fermented until pH 5 No significant differences were observed with glucose or YE supplemented homemade extracts Ourresults show that is possible to obtain fermented peanut drinks with satisfactory pH 4 5 by using LAB, specially strains LpAv F 1 B and Lp 299 v This could represent agood alternative to promote the consumption of peanut products and fermented products in general at local level