Page 22 - Lactopress Julio 2024

Tecnología Láctea

1. INTRODUCCIÓN

In recent years, the isolation of lactic acid bacteria from tradi-

tional fermented foods has increased promoting the produc-

tion of the regional healthy foods and recovering the traditions

which allows to improve the nutrition of the population[1].The

microorganisms involved in these artisanal fermentation pro-

cesses, in their great majority correspond to the group of lactic

acid bacteria, many of these are generally recognized as safe

by the food industry (GRAS), and some also have the name of

probiotic microorganisms that provide, in addition to the tech-

nical benefits, specific health benefits to the hosts [2][3].

Among the traditional products of Colombia, the “Suero

Costeño” (SC) is an artisanal soured cream produced in the

Northern-Caribbean regional coast of Colombia. It is widely

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