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Efecto De La Formulación Del Kéfir De Agua En Algunos Productos De Fermentación Con Tibicos”

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Efecto De La Formulación Del Kéfir De Agua En Algunos Productos De Fermentación Con Tibicos” INSTITUTO POLITÉCNICO NACIONAL ESCUELA NACIONAL DE CIENCIAS BIOLÓGICAS “EFECTO DE LA FORMULACIÓN DEL KÉFIR DE AGUA EN ALGUNOS PRODUCTOS DE FERMENTACIÓN CON TIBICOS” PROYECTO DE INVESTIGACIÓN Que para obtener el título de Ingeniero Bioquímico PRESENTA. JUAN PABLO LÓPEZ ROJO ASESORES DE TESIS DRA. MARIBEL CORNEJO MAZÓN DR. HUMBERTO HERNÁNDEZ SÁNCHEZ Agosto 2016 AGRADECIMIENTOS Quiero agradecer a todas aquellas personas que fueron parte de esto, en especial: A mi madre por ser valiente, por su amor y apoyo incondicional, por creer siempre en mí, por motivarme siempre pero sobre todo por enseñarme con su ejemplo a nunca rendirme y ser una persona trabajadora y honesta. Siempre te estaré agradecido. A mi padre por esforzarse en mi desarrollo desde mi niñez, por ser un padre cariñoso y amoroso. A mi hermano Iván por brindarme su apoyo en mi desarrollo profesional. A mi asesora la Dra. Maribel Cornejo Mazón por sus conocimientos, orientación, paciencia y confianza brindada durante el desarrollo de este trabajo de investigación. A mi coasesor el Dr. Humberto Hernández Sánchez por permitirme trabajar en el Laboratorio de Biotecnología de Alimentos brindándome toda su confianza. A mis sinodales la Dra. Ma. Del Socorro López Cortez, Dra. María del Carmen Robles Ramírez y Dr. Gustavo Fidel Gutiérrez López por tomarse el tiempo de revisar este trabajo, pero sobre todo por compartir sus conocimientos. A mi amiga Irma Wences por apoyarme en todo momento, motivarme a seguir adelante y hacerme reír siempre. Finalmente a la Escuela Nacional de Ciencias Biológicas y al Instituto Politécnico Nacional. DEDICATORIA A mis padres: Paula y Nicanor. A mis hermanos Vladimir, Amynhé, Iván y Carolina. A mis sobrinos. A todos mis amigos y compañeros. El presente proyecto de investigación se llevó a cabo en el Laboratorio de Investigación II del departamento de Biofísica y Laboratorio de Biotecnología de Alimentos del departamento de Alimentos de la Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional bajo la Dirección de la Dra. Maribel Cornejo Mazón y el Dr. Humberto Hernández Sánchez con el apoyo del Proyecto SIP-20141331. ÍNDICE GENERAL. ÍNDICE GENERAL. .................................................................................................. I ÍNDICE DE FIGURAS ............................................................................................ IV ÍNDICE DE CUADROS .......................................................................................... VI RESUMEN ............................................................................................................ VII 1. INTRODUCCIÓN .............................................................................................. 1 2. ANTECEDENTES ............................................................................................. 3 2.1 Fermentación ............................................................................................. 3 2.1.1 Definición bioquímica de la fermentación ............................................ 3 2.1.2 Definición microbiológica de la fermentación ....................................... 3 2.2 Productos obtenidos por fermentación ....................................................... 4 2.2.1 Bebidas fermentadas ........................................................................... 4 2.2.2 Kéfir de agua como probiótico ............................................................. 5 2.3 Características de los tibicos ...................................................................... 6 2.3.1 Definición ............................................................................................. 6 2.3.2 Origen de los tibicos ............................................................................ 7 2.3.3 Fermentación de los tibicos ................................................................. 7 2.3.3.1 Composición nutrimental del piloncillo.............................................. 8 2.3.3.2 Composición nutrimental del dátil. .................................................... 8 2.3.3.3 Composición nutrimental de la piña ................................................. 9 2.4 Microorganismos presentes en los tibicos ................................................ 10 2.5 Estructura de los granos de los tibicos ..................................................... 11 2.5.1 Bioabsorción de metales mediante biomasa ..................................... 12 2.6 Procesos bioquímicos durante la fermentación ........................................ 13 2.6.1 Síntesis de compuestos bioactivos .................................................... 13 2.6.2 Desarrollo de aroma .......................................................................... 14 2.6.3 Subproductos de la fermentación ...................................................... 14 3. ESTADO DEL ARTE....................................................................................... 15 4. JUSTIFICACIÓN. ............................................................................................ 16 5. OBJETIVOS .................................................................................................... 17 5.2 Objetivo general ....................................................................................... 17 5.3 Objetivos específicos ............................................................................... 17 6. MATERIAL ...................................................................................................... 18 6.2 Materias primas ........................................................................................ 18 I 6.3 Reactivos ................................................................................................. 18 6.4 Equipo ...................................................................................................... 20 7. MÉTODOS ...................................................................................................... 22 7.1 Diagrama de proceso ............................................................................... 22 7.2 Formulación de los medios de cultivo ...................................................... 23 7.3 Fermentaciones ....................................................................................... 23 7.3.1 Fermentación para la obtención del lote madre ................................. 23 7.3.2 Fermentación empleando piloncillo ................................................... 23 7.3.3 Fermentación empleando dátil y la piña ............................................ 24 7.4 Muestreo de los medios en piloncillo, azúcar adicionado con dátil y azúcar adicionado con piña para las determinaciones .................................................. 24 7.5 Determinaciones a los tibicios .................................................................. 25 7.5.1 Determinación de peso húmedo ........................................................ 25 7.5.2 Determinación de humedad ............................................................... 25 7.6 Determinaciones al kéfir de agua ............................................................. 25 7.6.1 Determinaciones directas al kéfir de agua ......................................... 25 7.6.1.1 Determinación de Grados Brix (ºBx) ............................................... 25 7.6.1.2 Determinación de pH ...................................................................... 25 7.6.1.3 Determinación de acidez titulable ................................................... 26 7.6.1.4 Determinación de la concentración de alcohol ............................... 26 7.6.2 Preparación de las muestras para la determinación de compuestos fenólicos y actividad antioxidante ................................................................... 26 7.6.2.1 Determinación de capacidad antioxidante por el método DPPH .... 27 7.6.2.2 Determinación de fenoles totales ................................................... 28 7.6.2.3 Identificación de compuestos fenólicos por HPLC ......................... 28 7.7 Determinaciones para los tibicos y kéfir de agua directa ......................... 29 7.7.1 Determinación de metales por absorción atómica ............................. 29 7.7.1.1 Método generador de hidruros ....................................................... 30 7.7.1.2 Método Horno de grafito ................................................................. 30 7.7.2 Determinaciones microbiológicas ...................................................... 31 7.7.2.1 Bacterias aerobias en placas ......................................................... 31 7.7.2.2 Hongos y levaduras ........................................................................ 32 7.7.2.3 Bacterias ácido-lácticas .................................................................. 32 8 RESULTADOS Y DISCUSION ....................................................................... 33 II 8.1 Fermentación de activación en medio con piloncillo ................................ 33 8.2 Determinaciones a los tibicos ................................................................... 33 8.2.1 Peso Húmedo de la microbioglea ...................................................... 33 8.2.2 Humedad de la microbioglea ............................................................. 35 8.3 Determinaciones al kéfir de agua ............................................................. 36 8.3.1 Grados Brix. ....................................................................................... 36 8.3.2 Variación de pH del cultivo de kéfir ...................................................
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