Lactic Acid Fermentation of Peppers

Autores
Alberto, Maria Rosa; Perera, María Francisca; Arena, Mario Eduardo
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Different peppers fermentations (Capsicum annum, grossum variety) were assayed: spontaneous, native microflora sup- plemented individually with Lactobacillus plantarum N8, Leuconostoc mesentereroides L. or Pediococcus pentosaceus 12p and by pure or combined cultures of these lactic acid bacteria (LAB). In order to eliminate the native flora, different kinds of heat treatment were assayed. The treatment selected was heating in autoclaved after research 3/4 atmosphere and to turn off. Fermentations were carried out at 22°C and 30°C and the culture media contained 2% or 0.2% glucose and 4% NaCl. Sugar consumption, pH reduction and acid production were higher at 30°C than at 22°C. At both tem- peratures, spontaneous fermentation showed a slower rate reduction in pH than inoculated samples. Diminution in pH in presence of 2% glucose was faster than at 0.2%, but minimum pH was in both case lower than 3.0. Maximum growth was reached between 2 and 5 days of fermentation in all the samples assayed. After 30 days of incubation in presence of 2% glucose the survival of LAB was nearly 5 log ufc/ml. The survival was higher at the lower temperature assayed for both glucose concentrations. Organoleptic properties of peppers fermented with a mixed culture of Leuconostoc mes- enteroides and Pediococcus pentosaceus were found best by a human panel. This sample has a relation lactic acid/acetic acid of nearly 3 in the conditions assayed.
Fil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; Argentina
Fil: Perera, María Francisca. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Arena, Mario Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; Argentina
Materia
FERMENTATION
LACTIC ACID BACTERIA
PEPPERS
CAPSICUM ANNUM
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/6886
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/6886
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Lactic Acid Fermentation of PeppersAlberto, Maria RosaPerera, María FranciscaArena, Mario EduardoFERMENTATIONLACTIC ACID BACTERIAPEPPERSCAPSICUM ANNUMhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Different peppers fermentations (Capsicum annum, grossum variety) were assayed: spontaneous, native microflora sup- plemented individually with Lactobacillus plantarum N8, Leuconostoc mesentereroides L. or Pediococcus pentosaceus 12p and by pure or combined cultures of these lactic acid bacteria (LAB). In order to eliminate the native flora, different kinds of heat treatment were assayed. The treatment selected was heating in autoclaved after research 3/4 atmosphere and to turn off. Fermentations were carried out at 22°C and 30°C and the culture media contained 2% or 0.2% glucose and 4% NaCl. Sugar consumption, pH reduction and acid production were higher at 30°C than at 22°C. At both tem- peratures, spontaneous fermentation showed a slower rate reduction in pH than inoculated samples. Diminution in pH in presence of 2% glucose was faster than at 0.2%, but minimum pH was in both case lower than 3.0. Maximum growth was reached between 2 and 5 days of fermentation in all the samples assayed. After 30 days of incubation in presence of 2% glucose the survival of LAB was nearly 5 log ufc/ml. The survival was higher at the lower temperature assayed for both glucose concentrations. Organoleptic properties of peppers fermented with a mixed culture of Leuconostoc mes- enteroides and Pediococcus pentosaceus were found best by a human panel. This sample has a relation lactic acid/acetic acid of nearly 3 in the conditions assayed.Fil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; ArgentinaFil: Perera, María Francisca. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Arena, Mario Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; ArgentinaScientific Research Publishing2013-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/6886Alberto, Maria Rosa; Perera, María Francisca; Arena, Mario Eduardo; Lactic Acid Fermentation of Peppers; Scientific Research Publishing; Food and Nutrition Sciences; 4; 11A; 11-2013; 47-552157-9458enginfo:eu-repo/semantics/altIdentifier/doi/10.4236/fns.2013.411A007info:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/altIdentifier/url/http://www.scirp.org/journal/PaperInformation.aspx?PaperID=39067info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:09:45Zoai:ri.conicet.gov.ar:11336/6886instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:09:46.064CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Lactic Acid Fermentation of Peppers
title Lactic Acid Fermentation of Peppers
spellingShingle Lactic Acid Fermentation of Peppers
Alberto, Maria Rosa
FERMENTATION
LACTIC ACID BACTERIA
PEPPERS
CAPSICUM ANNUM
title_short Lactic Acid Fermentation of Peppers
title_full Lactic Acid Fermentation of Peppers
title_fullStr Lactic Acid Fermentation of Peppers
title_full_unstemmed Lactic Acid Fermentation of Peppers
title_sort Lactic Acid Fermentation of Peppers
dc.creator.none.fl_str_mv Alberto, Maria Rosa
Perera, María Francisca
Arena, Mario Eduardo
author Alberto, Maria Rosa
author_facet Alberto, Maria Rosa
Perera, María Francisca
Arena, Mario Eduardo
author_role author
author2 Perera, María Francisca
Arena, Mario Eduardo
author2_role author
author
dc.subject.none.fl_str_mv FERMENTATION
LACTIC ACID BACTERIA
PEPPERS
CAPSICUM ANNUM
topic FERMENTATION
LACTIC ACID BACTERIA
PEPPERS
CAPSICUM ANNUM
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Different peppers fermentations (Capsicum annum, grossum variety) were assayed: spontaneous, native microflora sup- plemented individually with Lactobacillus plantarum N8, Leuconostoc mesentereroides L. or Pediococcus pentosaceus 12p and by pure or combined cultures of these lactic acid bacteria (LAB). In order to eliminate the native flora, different kinds of heat treatment were assayed. The treatment selected was heating in autoclaved after research 3/4 atmosphere and to turn off. Fermentations were carried out at 22°C and 30°C and the culture media contained 2% or 0.2% glucose and 4% NaCl. Sugar consumption, pH reduction and acid production were higher at 30°C than at 22°C. At both tem- peratures, spontaneous fermentation showed a slower rate reduction in pH than inoculated samples. Diminution in pH in presence of 2% glucose was faster than at 0.2%, but minimum pH was in both case lower than 3.0. Maximum growth was reached between 2 and 5 days of fermentation in all the samples assayed. After 30 days of incubation in presence of 2% glucose the survival of LAB was nearly 5 log ufc/ml. The survival was higher at the lower temperature assayed for both glucose concentrations. Organoleptic properties of peppers fermented with a mixed culture of Leuconostoc mes- enteroides and Pediococcus pentosaceus were found best by a human panel. This sample has a relation lactic acid/acetic acid of nearly 3 in the conditions assayed.
Fil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; Argentina
Fil: Perera, María Francisca. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Arena, Mario Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; Argentina
description Different peppers fermentations (Capsicum annum, grossum variety) were assayed: spontaneous, native microflora sup- plemented individually with Lactobacillus plantarum N8, Leuconostoc mesentereroides L. or Pediococcus pentosaceus 12p and by pure or combined cultures of these lactic acid bacteria (LAB). In order to eliminate the native flora, different kinds of heat treatment were assayed. The treatment selected was heating in autoclaved after research 3/4 atmosphere and to turn off. Fermentations were carried out at 22°C and 30°C and the culture media contained 2% or 0.2% glucose and 4% NaCl. Sugar consumption, pH reduction and acid production were higher at 30°C than at 22°C. At both tem- peratures, spontaneous fermentation showed a slower rate reduction in pH than inoculated samples. Diminution in pH in presence of 2% glucose was faster than at 0.2%, but minimum pH was in both case lower than 3.0. Maximum growth was reached between 2 and 5 days of fermentation in all the samples assayed. After 30 days of incubation in presence of 2% glucose the survival of LAB was nearly 5 log ufc/ml. The survival was higher at the lower temperature assayed for both glucose concentrations. Organoleptic properties of peppers fermented with a mixed culture of Leuconostoc mes- enteroides and Pediococcus pentosaceus were found best by a human panel. This sample has a relation lactic acid/acetic acid of nearly 3 in the conditions assayed.
publishDate 2013
dc.date.none.fl_str_mv 2013-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/6886
Alberto, Maria Rosa; Perera, María Francisca; Arena, Mario Eduardo; Lactic Acid Fermentation of Peppers; Scientific Research Publishing; Food and Nutrition Sciences; 4; 11A; 11-2013; 47-55
2157-9458
url http://hdl.handle.net/11336/6886
identifier_str_mv Alberto, Maria Rosa; Perera, María Francisca; Arena, Mario Eduardo; Lactic Acid Fermentation of Peppers; Scientific Research Publishing; Food and Nutrition Sciences; 4; 11A; 11-2013; 47-55
2157-9458
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.4236/fns.2013.411A007
info:eu-repo/semantics/altIdentifier/doi/
info:eu-repo/semantics/altIdentifier/url/http://www.scirp.org/journal/PaperInformation.aspx?PaperID=39067
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Scientific Research Publishing
publisher.none.fl_str_mv Scientific Research Publishing
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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