Biomass production from water Kefir in a traditional cultivation system

Detalhes bibliográficos
Autor(a) principal: Santos Júnior, José Antonio dos
Data de Publicação: 2022
Outros Autores: Silva, Yago Emídio Oliveira, Lima, Ana Luiza Pereira de, Rocha, Beatriz Santana, Lima, Cláudia Sampaio de Andrade, Yara, Ricardo
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/27778
Resumo: Kefir is a probiotic food from the Caucasus region that became popular due to its many health benefits and biotechnological potential. These properties come from proven biological activities, highlighting antimicrobial, anticancer, antidiabetic, modulation of the intestinal microbiota, as well as benefits to the gastrointestinal tract. It is prepared from the disposition of its grains, formed by a microbial consortium of yeasts and bacteria, for fermentation of a carbohydrate source. External characteristics, such as pH, temperature and oxygen concentration, directly influence the growth and characteristics of the component microorganisms. In this sense, the present work aimed to evaluate the increase in biomass of a kefir crop over 15 months. To this end, mathematical models that best described its growth along the cycles in a batch system were evaluated, the growth rates were analyzed in order to verify the correlation of seasonality of artisanal production with growth, in addition to the effect of cultivation intervals. The mathematical models indicated that, in the analyzed samples, the second order polynomial regression was the most adequate to represent the biomass accumulation along the cycles, with significant differences in the growth rates. The mathematical models indicated that, in the analyzed samples, the second order polynomial regression was the most adequate to represent the biomass accumulation along the cycles, with significant differences in the growth rates.
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spelling Biomass production from water Kefir in a traditional cultivation system Producción de biomasa de Kéfir de agua en un sistema de cultivo tradicionalProdução de biomassa de Kefir de água em sistema de cultivo tradicional KéfirExopolisacáridoANOVATasa de crecimientoEstacionalidad.KefirKefiranaANOVATaxa de crescimentoSazonalidade.KefirExopolysaccharideANOVAGrowth rateSeasonality.Kefir is a probiotic food from the Caucasus region that became popular due to its many health benefits and biotechnological potential. These properties come from proven biological activities, highlighting antimicrobial, anticancer, antidiabetic, modulation of the intestinal microbiota, as well as benefits to the gastrointestinal tract. It is prepared from the disposition of its grains, formed by a microbial consortium of yeasts and bacteria, for fermentation of a carbohydrate source. External characteristics, such as pH, temperature and oxygen concentration, directly influence the growth and characteristics of the component microorganisms. In this sense, the present work aimed to evaluate the increase in biomass of a kefir crop over 15 months. To this end, mathematical models that best described its growth along the cycles in a batch system were evaluated, the growth rates were analyzed in order to verify the correlation of seasonality of artisanal production with growth, in addition to the effect of cultivation intervals. The mathematical models indicated that, in the analyzed samples, the second order polynomial regression was the most adequate to represent the biomass accumulation along the cycles, with significant differences in the growth rates. The mathematical models indicated that, in the analyzed samples, the second order polynomial regression was the most adequate to represent the biomass accumulation along the cycles, with significant differences in the growth rates.El kéfir es un alimento probiótico originario de la región del Cáucaso que se hizo popular debido a sus diversos beneficios para la salud y potencial biotecnológico. Estas propiedades provienen de actividades biológicas comprobadas, destacando antimicrobianas, anticancerígenas, antidiabéticas, moduladores de la microbiota intestinal, así como beneficios para el tracto gastrointestinal. Se prepara a partir de la disposición de sus granos, formados por un consorcio microbiano de levaduras y bacterias, para la fermentación de una fuente de carbohidratos. Las características externas, como el pH, la temperatura y la concentración de oxígeno, influyen directamente en el crecimiento y las características de los microorganismos componentes. En este sentido, el presente trabajo buscó evaluar el aumento de biomasa de un cultivo de kéfir a lo largo de 15 meses. Para esto, se evaluaran modelos matemáticos que describían mejor su crecimiento a lo largo de los ciclos en un sistema discontinuo, se analizaron como tasas de crecimiento, con el objetivo de verificar la correlación de la estacionalidad de la producción artesanal con el crecimiento, además del efecto de los intervalos de cultivo. Los modelos matemáticos indicaron que, en los analizados, una regresión polinomial de segundo orden fue la más adecuada para representar la acumulación de biomasa a lo largo de los ciclos, con diferencias significativas en las tasas de crecimiento. Sin embargo, los ensayos no detectaron diferencias relevantes en los intervalos de subcultivo probados (2 o 3 días), ni en relación con el inóculo inicial utilizado en los lotes probados.O Kefir é um alimento probiótico originário da região do Cáucaso que se popularizou devido seus diversos benefícios a saúde e potencial biotecnológico. Essas propriedades advêm das atividades biológicas já comprovadas, destacando-se, antimicrobiana, anticâncer, antidiabética, modulação da microbiota intestinal, bem como, benefícios ao trato gastrointestinal. É preparado a partir da disposição de seus grãos, formados por um consórcio microbiano de leveduras e bactérias, para fermentação de uma fonte de carboidrato. Características externas, tais como, pH, temperatura e concentração de oxigênio, influenciam diretamente no crescimento e características dos microrganismos componentes. Neste sentido, o presente trabalho buscou avaliar o aumento da biomassa de uma cultura de kefir ao longo de 15 meses. Para tanto, forma avaliados modelos matemáticos que melhor descreviam seu crescimento ao longo dos ciclos em sistema de bateladas, foram analisadas as taxas de crescimento, no intuito de verificar a correlação da sazonalidade de produção artesanal com o crescimento, além do efeito dos intervalos de cultivo. Os modelos matemáticos indicaram que, nas amostras analisadas, a regressão polinomial de segunda ordem foi a mais adequada para representar o acúmulo de biomassa ao longo dos ciclos, havendo diferenças significativas nas taxas de crescimento. Porém nestes ensaios não foram detectadas diferenças significativas nos intervalos de repicagens testados (2 ou 3 dias), nem em relação ao inóculo inicial utilizado nas bateladas testadas.Research, Society and Development2022-03-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2777810.33448/rsd-v11i5.27778Research, Society and Development; Vol. 11 No. 5; e8411527778Research, Society and Development; Vol. 11 Núm. 5; e8411527778Research, Society and Development; v. 11 n. 5; e84115277782525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/27778/24350Copyright (c) 2022 José Antonio dos Santos Júnior; Yago Emídio Oliveira Silva; Ana Luiza Pereira de Lima; Beatriz Santana Rocha; Cláudia Sampaio de Andrade Lima; Ricardo Yarahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSantos Júnior, José Antonio dos Silva, Yago Emídio Oliveira Lima, Ana Luiza Pereira de Rocha, Beatriz SantanaLima, Cláudia Sampaio de Andrade Yara, Ricardo2022-04-17T18:18:56Zoai:ojs.pkp.sfu.ca:article/27778Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:45:24.102234Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Biomass production from water Kefir in a traditional cultivation system
Producción de biomasa de Kéfir de agua en un sistema de cultivo tradicional
Produção de biomassa de Kefir de água em sistema de cultivo tradicional
title Biomass production from water Kefir in a traditional cultivation system
spellingShingle Biomass production from water Kefir in a traditional cultivation system
Santos Júnior, José Antonio dos
Kéfir
Exopolisacárido
ANOVA
Tasa de crecimiento
Estacionalidad.
Kefir
Kefirana
ANOVA
Taxa de crescimento
Sazonalidade.
Kefir
Exopolysaccharide
ANOVA
Growth rate
Seasonality.
title_short Biomass production from water Kefir in a traditional cultivation system
title_full Biomass production from water Kefir in a traditional cultivation system
title_fullStr Biomass production from water Kefir in a traditional cultivation system
title_full_unstemmed Biomass production from water Kefir in a traditional cultivation system
title_sort Biomass production from water Kefir in a traditional cultivation system
author Santos Júnior, José Antonio dos
author_facet Santos Júnior, José Antonio dos
Silva, Yago Emídio Oliveira
Lima, Ana Luiza Pereira de
Rocha, Beatriz Santana
Lima, Cláudia Sampaio de Andrade
Yara, Ricardo
author_role author
author2 Silva, Yago Emídio Oliveira
Lima, Ana Luiza Pereira de
Rocha, Beatriz Santana
Lima, Cláudia Sampaio de Andrade
Yara, Ricardo
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Santos Júnior, José Antonio dos
Silva, Yago Emídio Oliveira
Lima, Ana Luiza Pereira de
Rocha, Beatriz Santana
Lima, Cláudia Sampaio de Andrade
Yara, Ricardo
dc.subject.por.fl_str_mv Kéfir
Exopolisacárido
ANOVA
Tasa de crecimiento
Estacionalidad.
Kefir
Kefirana
ANOVA
Taxa de crescimento
Sazonalidade.
Kefir
Exopolysaccharide
ANOVA
Growth rate
Seasonality.
topic Kéfir
Exopolisacárido
ANOVA
Tasa de crecimiento
Estacionalidad.
Kefir
Kefirana
ANOVA
Taxa de crescimento
Sazonalidade.
Kefir
Exopolysaccharide
ANOVA
Growth rate
Seasonality.
description Kefir is a probiotic food from the Caucasus region that became popular due to its many health benefits and biotechnological potential. These properties come from proven biological activities, highlighting antimicrobial, anticancer, antidiabetic, modulation of the intestinal microbiota, as well as benefits to the gastrointestinal tract. It is prepared from the disposition of its grains, formed by a microbial consortium of yeasts and bacteria, for fermentation of a carbohydrate source. External characteristics, such as pH, temperature and oxygen concentration, directly influence the growth and characteristics of the component microorganisms. In this sense, the present work aimed to evaluate the increase in biomass of a kefir crop over 15 months. To this end, mathematical models that best described its growth along the cycles in a batch system were evaluated, the growth rates were analyzed in order to verify the correlation of seasonality of artisanal production with growth, in addition to the effect of cultivation intervals. The mathematical models indicated that, in the analyzed samples, the second order polynomial regression was the most adequate to represent the biomass accumulation along the cycles, with significant differences in the growth rates. The mathematical models indicated that, in the analyzed samples, the second order polynomial regression was the most adequate to represent the biomass accumulation along the cycles, with significant differences in the growth rates.
publishDate 2022
dc.date.none.fl_str_mv 2022-03-30
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/27778
10.33448/rsd-v11i5.27778
url https://rsdjournal.org/index.php/rsd/article/view/27778
identifier_str_mv 10.33448/rsd-v11i5.27778
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/27778/24350
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 5; e8411527778
Research, Society and Development; Vol. 11 Núm. 5; e8411527778
Research, Society and Development; v. 11 n. 5; e8411527778
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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