Efecto de los sustratos en la producción de la biomasa de los granos de kéfir y la actividad antioxidante


  • Ana Sophia Altamirano-Carranza
  • Armando Tejeda-Mansir
  • Juan Antonio Noriega-Rodríguez
  • Carmen Lizette del Toro Sánchez



Palabras clave:

kéfir, sustratos, actividad antioxidante, biomasa de los granos de kéfir.


El kéfir es una bebida láctea fermentada con bioactividades. Sin embargo, la biomasa de los granos de kéfir (KGB) limita su producción. En éste trabajo se evaluó el efecto de diferentes sustratos en la KGB y la actividad antioxidante (AC). Los granos de kéfir fueron inoculados (6 % w/v) en leche de cabra (GMK), GMK con azúcar morena (GMBSK), leche de vaca (CMK), y CMK con azúcar morena (CMBSK). La fermentación se realizó a 25 ± 3 °C y fue detenida a pH 4.7, aproximadamente. Las muestras se tomaron a las 0, 4 y 8 h de incubación. Las cinéticas del incremento de KGB, parámetros del crecimiento microbiano y actividad antioxidante fueron evaluadas. Los kéfires elaborados con leche de cabra presentaron los valores de AC más altos. GMBSK y GMK tuvieron 44.8 ± 1.4 % y 37.6 ± 3.6 % AC, respectivamente. GMK y GMBSK tuvieron los mayores incrementos de biomasa, 147 ± 23 % y 136 ± 7 %, respectivamente. Además, GMK tuvo la productividad de KGB más elevada (p < 0.01), 2.49 ± 0.24 g/L.h. La leche de cabra representa un sustrato alternativo con potencial para incrementar la KGB y la AC en la bebida de kéfir.


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