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Optimization of fermentation process conditions for chili pepper (Capsicum frutescens) fruit using Response Surface Methodology
Optimización del proceso de fermentación de frutos de ají (Capsicum frutescens) utilizando el Método de Superficie Respuesta
DOI:
https://doi.org/10.15446/agron.colomb.v36n1.69164Keywords:
yeasts, lactic fermentation, lactic acid bacteria, glucose, NaCl. (en)levaduras, fermentación láctica, bacterias ácido lácticas, glucosa, NaCl. (es)
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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 (Capsicum 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.
El consumo de ajíes está ampliamente extendido en el mundo. Sin embargo, países con climas no tropicales pueden consumir una restringida cantidad de variedades de ajíes. La fermentación láctica (FL) de ajíes es una buena alternativa para su conservación y consumo en regiones donde no son cultivados. El objetivo de este trabajo fue optimizar el proceso de fermentación para una variedad de ají (Capsicum frutescens), modificando las concentraciones del Cloruro de Sodio (NaCl) y glucosa para incrementar la velocidad de acidificación. Se utilizó el método de Superficie Respuesta usando el Diseño Compuesto Central e integrando la función de deseabilidad. El crecimiento de los microorganismos responsables de la fermentación también fue evaluado. La adición de NaCl y glucosa influyó significativamente en la velocidad de acidificación para la FL de los ajíes. Los parámetros de fermentación óptimos determinados para maximizar la velocidad de acidificación fueron las concentraciones de 6.25% de NaCl y 1.77% de glucosa con una velocidad de acidificación de 0.113% de acidez/día. Sin embargo, este valor fue ligeramente menor al predicho. Las bacterias ácido lácticas y levaduras fueron los principales microorganismos identificados durante el proceso de fermentación.
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