MX2016006536A - Proceso de produccion y formulacion de bebidas fermentadas acidificadas a base de cepas con actividad probiotica de lactobacillus paracasei tolerans pfthl-10 y pfthl-22, a partir de jugos y mieles de agave atrovirens. - Google Patents
Proceso de produccion y formulacion de bebidas fermentadas acidificadas a base de cepas con actividad probiotica de lactobacillus paracasei tolerans pfthl-10 y pfthl-22, a partir de jugos y mieles de agave atrovirens.Info
- Publication number
- MX2016006536A MX2016006536A MX2016006536A MX2016006536A MX2016006536A MX 2016006536 A MX2016006536 A MX 2016006536A MX 2016006536 A MX2016006536 A MX 2016006536A MX 2016006536 A MX2016006536 A MX 2016006536A MX 2016006536 A MX2016006536 A MX 2016006536A
- Authority
- MX
- Mexico
- Prior art keywords
- pfthl
- agave
- honeys
- juices
- fermentation
- Prior art date
Links
- 230000000529 probiotic effect Effects 0.000 title abstract 4
- 235000012907 honey Nutrition 0.000 title abstract 3
- 241000186605 Lactobacillus paracasei Species 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 230000008569 process Effects 0.000 title abstract 2
- 235000004491 Agave atrovirens Nutrition 0.000 title 1
- 240000006617 Agave salmiana Species 0.000 title 1
- 235000001619 Agave salmiana Nutrition 0.000 title 1
- 235000019985 fermented beverage Nutrition 0.000 title 1
- 238000009472 formulation Methods 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
- 239000000203 mixture Substances 0.000 title 1
- 238000000855 fermentation Methods 0.000 abstract 3
- 230000004151 fermentation Effects 0.000 abstract 3
- 244000005700 microbiome Species 0.000 abstract 3
- 244000193174 agave Species 0.000 abstract 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract 2
- 229920001542 oligosaccharide Polymers 0.000 abstract 2
- 150000002482 oligosaccharides Chemical class 0.000 abstract 2
- 150000007524 organic acids Chemical class 0.000 abstract 2
- 235000005985 organic acids Nutrition 0.000 abstract 2
- 239000006041 probiotic Substances 0.000 abstract 2
- 235000018291 probiotics Nutrition 0.000 abstract 2
- ZFTFOHBYVDOAMH-XNOIKFDKSA-N (2r,3s,4s,5r)-5-[[(2r,3s,4s,5r)-5-[[(2r,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxymethyl]-3,4-dihydroxy-2-(hydroxymethyl)oxolan-2-yl]oxymethyl]-2-(hydroxymethyl)oxolane-2,3,4-triol Chemical class O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@](CO)(OC[C@@H]2[C@H]([C@H](O)[C@@](O)(CO)O2)O)O1 ZFTFOHBYVDOAMH-XNOIKFDKSA-N 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 abstract 1
- 108010062877 Bacteriocins Proteins 0.000 abstract 1
- 241000305071 Enterobacterales Species 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 229920002670 Fructan Polymers 0.000 abstract 1
- 239000013566 allergen Substances 0.000 abstract 1
- 235000019568 aromas Nutrition 0.000 abstract 1
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 abstract 1
- 235000012000 cholesterol Nutrition 0.000 abstract 1
- 239000003925 fat Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 230000002641 glycemic effect Effects 0.000 abstract 1
- 238000000338 in vitro Methods 0.000 abstract 1
- 230000005764 inhibitory process Effects 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 150000002772 monosaccharides Chemical class 0.000 abstract 1
- 230000001717 pathogenic effect Effects 0.000 abstract 1
- 235000013406 prebiotics Nutrition 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 230000003248 secreting effect Effects 0.000 abstract 1
- 230000006641 stabilisation Effects 0.000 abstract 1
- 238000011105 stabilization Methods 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 231100000033 toxigenic Toxicity 0.000 abstract 1
- 230000001551 toxigenic effect Effects 0.000 abstract 1
- 230000009466 transformation Effects 0.000 abstract 1
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Esta invención consiste en el proceso de transformación de mieles o jarabes y savias de agave a partir de dos diferentes cultivos bacterianos pertenecientes a la especie Lactobacillus paracasei tolerans. Los microorganismos mencionados tienen actividad probiótica in vitro, pues producen bacteriocinas y ácidos orgánicos producidos en la fermentación de mieles y jugos de agave; lo que se traduce en la inhibición del crecimiento de enterobacterias patógenas y toxigénicas. Durante la fermentación, las cepas de bacterias objeto de la invención, consumen rápidamente los monosacáridos y algunos oligosacáridos que se encuentran disponibles, al tiempo que secretan sabores y aromas agradables. Al final de un proceso de fermentación de entre 48 y 120 h; y un periodo de estabilización del producto a temperatura de refrigeración por 2 a 21 días, se obtiene una bebida acidulada que contiene a los propios microorganismos probióticos, así como oligofructanos y fructanos polimerizados. Dicho producto no contiene alcohol, tiene muy bajo contenido de azúcares glicemiantes, y se encuentra libre de grasas animales, colesterol, o alérgenos derivados de proteínas de derivados de leche. Es por tanto una bebida funcional, que contiene microorganismos probióticos; oligosacáridos prebióticos; y ácidos orgánicos de cadena corta.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MX2016006536A MX394143B (es) | 2016-05-19 | 2016-05-19 | Proceso para elaborar una bebida probiótica fermentada, no alcohólica a base de agave atrovirens, y la bebida obtenible mediante dicho proceso. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MX2016006536A MX394143B (es) | 2016-05-19 | 2016-05-19 | Proceso para elaborar una bebida probiótica fermentada, no alcohólica a base de agave atrovirens, y la bebida obtenible mediante dicho proceso. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MX2016006536A true MX2016006536A (es) | 2016-12-20 |
| MX394143B MX394143B (es) | 2025-03-21 |
Family
ID=58159989
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MX2016006536A MX394143B (es) | 2016-05-19 | 2016-05-19 | Proceso para elaborar una bebida probiótica fermentada, no alcohólica a base de agave atrovirens, y la bebida obtenible mediante dicho proceso. |
Country Status (1)
| Country | Link |
|---|---|
| MX (1) | MX394143B (es) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116478863A (zh) * | 2023-03-16 | 2023-07-25 | 厦门元之道生物科技有限公司 | 副干酪乳酪杆菌yys-k1及其应用 |
-
2016
- 2016-05-19 MX MX2016006536A patent/MX394143B/es unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116478863A (zh) * | 2023-03-16 | 2023-07-25 | 厦门元之道生物科技有限公司 | 副干酪乳酪杆菌yys-k1及其应用 |
Also Published As
| Publication number | Publication date |
|---|---|
| MX394143B (es) | 2025-03-21 |
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