Optimización del proceso de fermentación de frutos de ají (Capsicum frutescens) utilizando el método de superficie respuesta

Translated title of the contribution: Optimization of fermentation process conditions for chili pepper (Capsicum frutescens) fruit using response surface methodology

Carlos Vegas, Amparo Iris Zavaleta, Braulio Zarzoso

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

The consumption of chili pepper fruits (CPF) is widespread throughout the world. However, countries without tropical climates can only consume few CPF varieties. The lactic fermentation (LF) of CPF is a good alternative for their preservation and consumption in those regions where they are not cultivated. The main objective of this research was to optimize the fermentation process conditions for a CPF variety (Capsi-cum frutescens) modifying the Sodium Chloride (NaCl) and glucose concentrations to increase the acidification rate. The Response Surface Methodology was used applying a Central Composite Design to integrate a desirability approach. The growth of the microorganisms responsible for the fermentation process was also evaluated. The addition of NaCl and glucose significantly affected the acidification rate for LF of CPF. The optimum fermentation parameters determined to maximize the acidification rate were 6.25% NaCl and 1.77% glucose concentrations with an acidification rate of 0.113% acidity/ day. However, this value was slightly lower than predicted. Lactic acid bacteria and yeasts were the main microorganisms throughout the fermentations.

Translated title of the contributionOptimization of fermentation process conditions for chili pepper (Capsicum frutescens) fruit using response surface methodology
Original languageSpanish
Pages (from-to)88-96
Number of pages9
JournalAgronomia Colombiana
Volume36
Issue number1
DOIs
StatePublished - 2018

Bibliographical note

Publisher Copyright:
© 2018, Universidad Nacional de Colombia1. All rights reserved.

Copyright:
Copyright 2019 Elsevier B.V., All rights reserved.

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