Fermentación de maíz de alta calidad proteica con Lactobacillus plantarum (CPQBA 087-11 DRM) aislado en Colombia de masas tradicionales fermentadas

Botero, Sandra P. Betancourt; Escobar, Germán A. Bolívar; Toro, Cristina Ramírez

doi:10.1016/s0325-7541(13)70038-5

Cited by 4 publications

(4 citation statements)

References 4 publications

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“…Recently, Betancour‐Botero and others () reported a strain of Lactobacillus plantarum (CPQBA 087–11 DRM) in masa agria that possessed high amylolitic activity as well as high inhibitory potential against pathogenic bacteria and molds. Fermentation also affects the dough hardness of masa agria in fact, Vanegas‐Gamboa and others () observed great differences in swelling power, solubility, water binding capacity, and pasting properties of the fermented flours.…”

Section: Masa Agriamentioning

confidence: 99%

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Chaves‐López

Serio

Grande-Tovar

et al. 2014

Comp Rev Food Sci Food Safe

117

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Fermentation has been used for preserving foods for centuries prior to the invention of pasteurization and sterilization, and every culture has a variety of fermented products as part of its diet. This paper reviews the diversity of fermented foods and beverages from Latin America; these fermented products are produced by traditional methods that exploit mixed cultures of various nonpathogenic microorganisms. Fermented foods covered in this review include maize, cassava, palm sap, sugar cane juice, cocoa, and milk. We explore the history of some Colombian fermented foods and beverages, which are today part of the tradition of some ethnic groups, and evaluate their technology, microbiology, the presence of some nutritional factors, and safety concerns. To the best of our knowledge, this is the 1st systematic review on Colombian fermented beverages and foods, and we believe that it may contribute to valorize these products that are still part of the Latin America tradition.

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Section: Masa Agriamentioning

confidence: 99%

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Chaves‐López

Serio

Grande-Tovar

et al. 2014

Comp Rev Food Sci Food Safe

117

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“…For example, these may include Streptococcus thermophilus, which produces the lactic acid, Lactobacillus thermophilus, and results in the acidity in the doughmix in the temperature range of 37-50 °C [53]. Also present in the mix is Lactobacillus plantarum [54], a natural microorganism of corn used in the natural fermentation of different alcoholic drinks.…”

Section: Colormentioning

confidence: 99%

Nutritional Analysis of Elote Tamales Cooked in a Hybrid-Solar Cooker

del Río,

Hernández-Medina,

López-Ortiz

2023

Journal of Food Processing and Preservation

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Cooking traditional meals using a solar cooker is often challenging because it may require maintaining temperatures of 63 to 180°C for extended periods. A popular Mesoamerican/Mexican dish, “tamale,” is a vapor-cooked corn dough meal/flour wrapped inside corn husk, which may be prepared in a solar cooker. However, its nutritionally rich variety, “elote tamal” prepared from ground fresh corn kernels of tender corncobs with added sugar, fresh milk, and butter, becomes unpalatable under such solar cooking. The initial slow rise in temperature leads to the fermentation of the dough-milk mix and degrades the product. We show that an auxiliary electric heater boosting the temperature at the initial period in an electric-solar hybrid cooker can overcome this limitation. Furthermore, we found significant differences in the total sugar and titratable acidity in the slow-cooked elote tamal. These differences are associated with the incipient fermentation introduced in the milk-containing dough mix during the slow heating stage in traditional solar cooking. We analyzed and compared the protein, fat, moisture content, ash, total sugars, total fibers, titratable acidity, and color of elote tamales prepared under four different cooking conditions. Milk-based tamales under solar cooking require an additional thermal booster at the initial stage to avoid fermentation and eventual loss of quality of the cooked dish. This research is also relevant to the solar cooking of other milk-based meals.

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“…In the same way, Lb. plantarum (CPQBA 087-11 DRM) isolated from Colombian masa agria showed high amylolytic activity [87]. The ALAB amylolytic activity is mainly due to the production of extracellular amylases.…”

Section: Production Of Amylolytic Enzymesmentioning

confidence: 99%

Changes Occurring in Spontaneous Maize Fermentation: An Overview

et al. 2020

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Maize and its derived fermented products, as with other cereals, are fundamental for human nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid bacteria (LAB) and yeasts, are responsible for maize fermentation, thus increasing its nutritional value and extending the products' shelf-life. Other microorganisms involved, such as molds, acetic acid bacteria, and Bacillus spp. can contribute to the final product characteristics. This review gives an overview of the impact of the activities of this complex microbiota on maize product development and attributes. In particular, starting from amylolytic activity, which is able to increase sugar availability and influence the microbial succession and production of exopolysaccharides, vitamins, and antimicrobial compounds, which improve the nutritional value. Further activities are also considered with positive effects on the safety profile, such as phytates detoxification and mycotoxins reduction.

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Fermentación de maíz de alta calidad proteica con Lactobacillus plantarum (CPQBA 087-11 DRM) aislado en Colombia de masas tradicionales fermentadas

Cited by 4 publications

References 4 publications

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Nutritional Analysis of Elote Tamales Cooked in a Hybrid-Solar Cooker

Changes Occurring in Spontaneous Maize Fermentation: An Overview

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