Page 23 - Lactopress Julio 2024

produced by the rural population in the regions of Córdoba,

Sucre and Bolívar, manufactured mainly in households on a

small scale, and represents a gastronomic heritage of

Colombian cuisine [4] (Simanca et al., 2010). Microorganisms

that are not commonly used in dairy products have been iso-

lated from this product [5]. After distinguishing the existent

microorganisms in the local products and identifying the

shared probiotic technical characteristics and their molecular

identification [6], it is necessary to think about the application

of biotechnological scaling techniques in order to

bioaugment the specific ferments and consequently make

them available to improve the quality during the production of

the specific products, which often is the financial support of

many families depending on this production.

Scaling techniques of native potential probiotic/starter dairy

strains involves the study of basic growth dynamic microor-

ganisms, such as kinetic parameters, which is not very docu-

mented with lactic acid bacterial in Colombia; probably due to

biotechnological dairy starter production of these microor-

ganisms, has been restricted to few industrialized companies

that offer starter cultures for massive use to develop food prod-

ucts.

This shows how the kinetic parameters of each microorganism

in ideal conditions provide information that can be used to

establish suitable conditions in the inoculum, among other

purposes for: suggest alternative industrial culture methods,

production of specific metabolites, [7], establish conditions in

the concentration of cells in order to standardize probiotic and

technological tests and / or cell conservation.

The purpose of this research is to establish the kinetic parame-

ters of lactic acid bacteria isolates obtained from the fer-

mented milk “Suero Costeño” of artisan manufacture.

23