Efecto de edulcorantes naturales en la cinética de crecimiento del probiótico Lactobacillus acidophilus LA-5
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Lactobacillus acidophilus, probióticos, edulcorantes naturalesResumen
Este estudio evaluó la cinética de crecimiento de Lactobacillus acidophilus (LA-5) bajo la influencia de diversos edulcorantes naturales, con énfasis en su posible aplicación en el desarrollo de alimentos funcionales adicionados con probióticos. Se probaron cuatro tratamientos: control (sin edulcorante), azúcar de coco, estevia y miel. El crecimiento se monitorizó mediante espectrometría (OD600) y recuentos en placa., los parámetros cinéticos se ajustaron al modelo de Baranyi y Roberts mediante el software DMFit. Se observaron diferencias significativas para la tasa de crecimiento máxima (?max), densidad poblacional inicial (y?) y final (yend) entre los tratamientos (p < 0.05). La suplementación con estevia produjo un aumento del 24.3 % en la tasa de crecimiento máxima (?max = 0.312 ± 0.011 h?¹) en comparación con el control (?max = 0.251 ± 0.006 h?¹), lo que sugiere un posible efecto prebiótico. Todos los tratamientos alcanzaron recuentos finales superiores a 7.8 Log10 UFC/mL, por lo que superaron los criterios internacionales para los alimentos probióticos y lo que garantiza la eficacia del producto para la industria. En conclusión, la estevia comercial evaluada mostró potencial para favorecer el crecimiento de L. acidophilus (LA-5), en medio de cultivo, por lo que podría considerarse una alternativa prometedora para futuras aplicaciones en el desarrollo de alimentos funcionales adicionados con probióticos.
https://doi.org/10.21929/abanicomicrobiano/2026.4
e2026-4.
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