Characterization and study of spontaneous fermentation of fermented milk product (suero costeño) produced in Monteria

Objective. Describe the fermentation process of fermented milk product (suero costeño) produced in Monteria. Materials and methods. The fermented homemade product was characterized by physic-chemical and bromatological means. The homemade product was evaluated during 24 hours for spontaneous fermentation product, it was determined pH, total acidity, concentration of lactose, aerobic plate counts were also done every three hours. Taking into account the properties of technological interest and identified biochemically by API 50CH (bioMérieux) microorganisms involved in fermentation were isolated. Results. The coastal serum medium fat content, presented a 76% moisture, ether extract (11.65%), protein (5.09%), lactose (4.36%), ash (2.88%), chloride (2.34%), pH (3.94 ) and heartburn (1.4% lactic acid). In spontaneous fermentation was observed inverse relationship between pH and acidity at the end of the study reaching a value of 4.69 and 0.67% lactic acid, respectively. It was found 4.44% of lactose and a concentration of aerobic mesophilic bacteria of 2x109 CFU / mL. We isolated three strains of lactic acid bacteria (LAB) identified as Enterococcus faecium and Lactobacillus brevis. Conclusions. The physicochemical characteristics and qualitative homemade fermented products produced in the coastal city of Monteria, showed no statistically significant differences. The spontaneous fermentation of lactose had been consumed, increased the concentration of aerobic plate counts and presented an inverse relationship between pH and acidity. LAB were isolated with the possibility of being used as starter cultures. In the spontaneous fermentation of lactose there was lactose consumed, this increased the concentration of aerobic plate counts and presented an inverse relationship between pH and acidity. LAB were isolated with the possibility of being used as starter cultures.