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

PUNTILLO, MELISA; VINDEROLA, GABRIEL; ZACARÍAS, FLORENCIA

Córdoba

Congreso; VIII Congreso Internacional de Ciencia y Tecnología de los Alimentos (CICYTAC); 2022

Ministerio de Ciencia y Tecnología de la Provincia de Córdoba

In Argentina, the peanut production chain represents an important economic activity. However, more than 90% of the national production is exported. To increase 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 acid bacteria (LAB). We evaluated the fermentative capacity of strains of L. plantarum (LpAv, Lp299v, F1B, Lp988) and L. rhamnosus (Lr64, LGG), both in commercial (brands A and B) and ‘homemade’ 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 NaHCO3 (16 h), washed and then processed with water (1:6) and filtered. The homemade peanut extract (pH 6.83) was supplemented either with 1% w/v sucrose or 0.25% w/v YE. All drinks were sterilized (121°C, 15 min), inoculated with LAB (106 CFU/ml) and incubated (37°C, up to 24h). Unsupplementedcommercial drinks reached pH 6.0 – 6.3 after 20h, whereas drink A reached pH 5.45 (Lp299v) and pH 4.70 (LpAv) when supplemented with glucose, and pH 3.9 when supplemented with YE (Lp299v and LpAv). As for unsupplemented homemade peanut extract, L. plantarum strains Lp299v, LpAv and F1B diminished pH until pH 4 whereas Lp988 and L. rhamnosus Lr64 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, F1B and Lp299v. This could represent a good alternative to promote the consumption of peanut products and fermented products in general at local level.