Comportamento da conversão de glicose, galactose e lactose em ácido lático por grãos de kefir
DOI:
https://doi.org/10.20873/jbb.uft.cemaf.v11n1.aguiarPalavras-chave:
bacteria do ácido láctico , cultura mista, metabolismo primário, fermentaçãoResumo
Poucos estudos foram relatados sobre a produção de ácido lático pelos grãos de kefir. O kefir tem sido amplamente associado ao uso de probióticos devido ao seu crescimento celular em matrizes alimentares como leites, sucos e soluções açucaradas. Entretanto, em escala industrial não há relatos de sua utilização na produção de ácido lático. Neste trabalho, realizamos experimentos para testar e entender como a glicose, galactose e lactose, durante a fermentação láctica, são convertidas em ácido lático pelos grãos de kefir. Dada a complexidade microbiana em coexistência nos grãos de kefir, é provável que os estudos cinéticos não sejam os mais adequados para a definição positiva ou negativa do uso do kefir como starter na produção fermentativa de ácido lático em escala industrial. Concluiu-se que, embora com maior fase Lag, a lactose foi o substrato que melhor apresentou produto e taxa de conversão celular, embora glicose e galactose também possam ser utilizadas como substrato na produção desse ácido carboxílico.
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