The identified consortium increases the functional potential of fermented dairy products.

The metabolic capacity of probiotic mixed cultures formed by Lactobacillus and Bifidobacterium strains was assessed through the determination of the acidification profile and the production of amino acids and volatile compounds, during the fermentation of ultra-pasteurized skim milk. Two mixed cultures formed by [L. acidophilus + B. bifidum] and [L. acidophilus + B. animalis] stood out in the production of essential amino acids: His, Ile, Leu, Met, Thr, Trp and Val. As well as increased production of volatile compounds such as: acetoin, 2-heptanone, 2-nonanone, acetic acid, acid butanoic and hexanoic acid, in contrast to commercial fermented dairy products. Additionally, these bacterial mixed cultures were characterized by the production of distinctive volatile compounds: 1-heptanol, diisobutylcarninol, hemellitol, 1-dodecanol, acetone, 2-pentanone, 2-undecanone, ethyl acetate, benzaldehyde as well as valeric, acetyl valeric and isopropylpyruvic acids. Finally, the culture formed by [L. acidophilus + B. bifidum] presented a good acidification profile with a lactic acid production of 26.1 ± 0.1 g / L and pH 3.6 at the end of fermentation. This data suggests a great potential of these mixed cultures to improve the nutritional value and organoleptic characteristics of fermented dairy products, when added as starter or adjunct cultures in the fermentation process.

El café es una bebida y proviene de los granos de café (Coffea arabica), el cual contiene diferentes macromoléculas que durante el tostado sufren una transformación y generan atributos propios del café como sabor, color y otras características físicas. El objetivo es determinar el cumplimiento de los parámetros químicos establecidos en la normatividad vigente en el café arábica con diferentes grados de tueste a partir del tostado artesanal. De acuerdo con los resultados en el presente estudio la composición química cumple con los rangos establecidos en la NMXF-013-2000, y el color de cada grado de tueste se ubica en el espacio de color CIE Lab adecuado. Por otro lado, el café con tueste medio (1.146 g/l) presentó mayor contenido en ART, relacionado con las reacciones bioquímicas durante el tostado. Sin embargo, todos los grados de tueste cumplen con los parámetros establecidos.