Caracterización preliminar de dos fermentos de kéfir de agua después de cinco días
DOI:
https://doi.org/10.70881/mcj/v4/n4/186Palabras clave:
fermentación no láctea, bacterias ácido-lácticas, levaduras, panela, tinción de GramResumen
El kéfir de agua es un sistema fermentativo formado por comunidades de bacterias y levaduras cuya composición depende del inóculo y de las condiciones de fermentación. El objetivo fue caracterizar preliminarmente las propiedades fisicoquímicas, microbiológicas cultivables, microscópicas y fenotípicas de dos fermentos independientes preparados a partir de un mismo lote de gránulos. Cada unidad se preparó con 40 g de gránulos, 30 g de panela comercial amarilla y 1 L de agua embotellada, y se evaluó después de cinco días. En M1 y M2 se determinaron pH y sólidos solubles mediante tres lecturas técnicas por muestra; además, se evaluaron crecimiento en un medio nutritivo de formulación propia, morfología por tinción de Gram, actividad catalasa y respuesta metabólica exploratoria en medio con almidón y azul de bromotimol. M1 presentó pH 4,19 y 0,4 °Brix, y M2 pH 4,14 y 0,6 °Brix. Ambas muestras mostraron crecimiento cultivable. En el material cultivado se observaron morfotipos bacilares y cocobacilares, estructuras compatibles con levaduras y una reacción compatible con actividad catalasa. El medio con almidón mostró cambios de color compatibles con modificación del pH. Estos datos constituyen una línea base del fermento para ensayos posteriores con más unidades de fermentación y métodos moleculares
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Derechos de autor 2026 Cristian Fernando Izquierdo-Velasco, Mercedes Susana Carranza-Patiño, Patricia Cecibel Villa Zambrano, José Xavier Serrano-Recalde, Robinson J. Herrera-Feijoo (Autor/a)
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
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