Determinación de bacterias ácido-lácticas presentes en las bebidas fermentadas de la pitahaya (hylocereus Megalanthus) y mortiño (vaccinium floribundum).

Abstract

The objective of the study was to evaluate the fermentation of Pitahaya (Hylocereus megalanthus) and Mortiño (Vaccinium floribundum) fruit drinks, using Saccharomyces Bayanus inoculum in the absence and in combination with yeasts of the fruits studied, evaluating the characteristics of the lactic acid bacteria in the must during the fermentation process and the influence of the physicochemical and organoleptic characteristics on the final product, as well as the morphology of the lactic acid bacteria obtaining Gram positive and Gram negative varieties, giving as a result that in the case of Mortiño (Vaccinium floribundum) there was more presence of lactic acid bacteria, not only in the count of bacteria, but in the production of gas there were significant changes, as much as for Pitahaya (Hylocereus megalanthus).