Determinación de la cinética de fermentación láctica de hojas frescas de col (Brassica oleracea l. var. capitata l.) en condiciones óptimas de temperatura, tiempo y concentración de NaCl

Abstract

For a long time ago has known the benefits of fresh leaves of cabbage (Brassica oleracea l. Var. Capitata l.) fermented to the health of people who consume it, this has been demonstrated in recent research, calling to this product a food probiotic. That is why this research is based on optimizing the operation parameters such as: the temperature, time and the concentration of sodium chloride in the lactic fermentation of fresh leaves of cabbage (Brassica oleracea l. Var. Capitata l.), using the experimental design 2k and evaluating the pH value for each experiment, in addition to determining its kinetics of lactic fermentation natural in function of the sugars consumed in these conditions, using the integral and differential method. Additionally a count was made of lactic acid bacteria (BAL) formed. Used instrumental techniques such as high-performance liquid chromatography performance (HPLC) to quantify sugars present and not instrumental as microbiology to determine the amount of BAL, as well as determinations of pH in the samples. The results obtained in this investigation according to the experimental design were the following: an optimum temperature of 25 °C, a time of fermentation of 14 days and a concentration of NaCl 3% w/w. It obtained an order of reaction to the glucose of zero (integral method) and a pseudo order 0.225 method (differential) and for the fructose an order two in both cases, in addition was determined phases of microbial growth.