PROCESS OF PRODUCTION AND FORMULATION OF ACIDIFIED FERMENTED BEVERAGES BASED ON STRAINS OF LACTOBACILLUS PARACASEI TOLERANS PFTHL-10 AND PFTHL-22 WITH PROBIOTIC ACTIVITY, COMING FROM AGAVE ATROVIRENS JUICES AND HONEYS.
The present disclosure is related to a transformation process of agave honeys, syrups and saps from two different bacterial cultures belonging to the Lactobacillus paracasei tolerans species. The above-mentioned microorganisms have in vitro probiotic activity, as they produce bacteriocins and organic acids produced in the agave honey and juices fermentation resulting in the growth inhibition of pathogenic and toxigenic enterobacteria. During the fermentation, the bacteria strains object of the invention, rapidly consume the monosaccharides and some oligosaccharides that are available, while secreting pleasant flavors and aromas. At the end of a fermentation process of between 48 and 120 hours and a product stabilization period at refrigeration temperature for 2 and up to 21 days, an acidulated beverage is obtained containing the probiotic microorganisms themselves, As well as fructans and polymerized oligofructans. This product contains no alcohol, has very low content of glycemic su gars, and is free of animal fats, cholesterol, or allergens derived from milk derived proteins. It is, therefore, a functional drink containing probiotic microorganisms, prebiotic oligosaccharides and short chain organic acids.Esta invención consiste en el proceso de transformación de mieles o jarabes y savias de agave a partir de dos diferentes cultivos bacterianos pertenecientes a la especie Lactobacillus paracasei tolerans. Los microorganismos mencionados tienen actividad probiótica in vitro, pues producen bacteriocinas y ácidos orgánicos producidos en la fermentación de mieles y jugos de agave lo que se traduce en la inhibición del crecimiento de enterobacterias patógenas y toxigénicas. Durante la fermentación, las cepas de bacterias objeto de la invención, consumen rápidamente los monosacáridos y algunos oligosacáridos que se encuentran disponibles, al tiempo que secretan sabores y aromas agradables. Al final de un proceso de fermentación de entre 48 y 120 h y un periodo de estabil
