Fermentación de la carne de cuy y harina de haba con la adición de cultivos iniciadores

Abstract

In the plant production of meat and Microbiology Laboratory of Animal Science Faculty of ESPOCH, It was evaluated the addition of starter cultures (lactobacillus casei and Bifidobacterium bifidum) and different levels of bean flour (0, 5 y 10%), in meat fermentation of guinea pig. A design was applied randomly in bifactorial arrangement, with three replicates per treatment and an experimental unit size of 250 grams each. The physical-chemical analysis statistical differences were recorded in protein and moisture variables, We recorded the best results when using Lactobasillus casei and 10% bean flour with content from 21,06; 41,13% at 72 hours, with a pH 0f 5,36 in the same treatment. While for the content of lactic acid differences also existed in using Bifidobacterium bifidum with 10% bean flour with 0, 88% at 72 hours, however statistical differences were not recorded in relation to the activity of water that reached values between 0,967 and 0,959 and 7% fat. Microbiological analysis determined an increase of lactic acid bacteria, in the absence of Estafilococcus aureus and Escherichia coli, We recommend using the starter culture Lactobacillus casei 10% bean flour for the better characteristics is obtained in the mixture to be used in the preparation of a fermented sausage, Besides that the cost of production was sustainable when compared with other treatments