Cinética de crecimiento de bacterias ácido- lácticas autóctonas aisladas de “queso doble crema” con potencial para un cultivo iniciador
Resumen
Actualmente, existe una búsqueda permanente de bacterias ácido-lácticas (BAL) autóctonas para explorar y aplicar su biodiversidad en el desarrollo y mejoramiento de procesos industriales, siendo los estudios de cinética de crecimiento y los factores de rendimiento una herramienta fundamental para la utilización biotecnológica. Este trabajo tuvo como objetivo determinar los parámetros cinéticos de 12 cepas autóctonas (Pediococcus pentosaceus (19), Leuconostoc citreum (20), Pediococcus acidilactici (21), Leuconostoc mesenteroides subsp. Mesenteroides (22, 29), Enterococcus faecium (24, 25), Enterococcus faecalis (27), Weissella viridescens (28), Lactococcus lactis (30), Lacticaseibacillus casei (31) y Limosilactobacillus fermentum (32)) aisladas de un queso doble crema tradicional colombiano con el fin de obtener información para identificar su potencial en la conformación de un cultivo iniciador. Se realizó una fermentación en leche UHT a 120 rpm y 35-37 °C hasta la fase estacionaria, y se tomaron muestras para determinar el pH y la acidez titulable (TTA). Se emplearon los modelos exponencial y logístico para ajustar los datos de la cinética de crecimiento. La validación de ambos modelos se realizó empleando el coeficiente de correlación R2, presentando buena consistencia en ambos (R2 = 0.925 - R2 = 0.932) con variaciones en los parámetros cinéticos en todas las cepas. Los géneros Pediococcus, Leuconostoc, Lactococcus y E. faecium (24) tuvieron las fases de adaptación más cortas (0-2 h), siendo P. acidilactici (21), Leu. mesenteroides (22), W. viridescens (28) y E. faecium (24) quienes presentaron los menores valores de pH y altos porcentajes de acidez. Esto evidencia su potencial para ser incluidas en el cultivo iniciador de BAL autóctonos y en estudios de aptitud tecnológica e idoneidad para la elaboración del queso tipo doble crema utilizando leche pasteurizada sin perder las cualidades del producto original.
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