Improvement of the lactic acid fermentation of capers through an experimental factorial design (<i>Capparis spinosa</i> L)

H. Douieb; M. Benlemlih; F. Errachidi

doi:10.3989/gya.010510

Autores/as

H. Douieb University Sidi Mohamed Ben Abdelah. Faculty of Sciences Dhar El Mehraz. Department of Biology
M. Benlemlih University Sidi Mohamed Ben Abdelah. Faculty of Sciences Dhar El Mehraz. Department of Biology
F. Errachidi University Sidi Mohamed Ben Abdelah. Faculty of Sciences Dhar El Mehraz. Department of Biology

DOI:

https://doi.org/10.3989/gya.010510

Palabras clave:

Ácido cítrico, Ácido láctico, Alcaparras, Capparis spinosa, Fermentos lácticos, Salmuera

Resumen

El estudio del proceso de fermentación mediante un diseño factorial nos permitió determinar una función ƒ (Y= ƒ(X₁, X₂, …, X_n)) que existe entre la magnitud Y que es la disminución del pH (llamada respuesta), y las variables X, que son la salmuera, ácido láctico, ácido cítrico y los fermentos lácticos (llamados factores). Un completo plan factorial 2⁴ fue hecho con objeto de determinar los factores y las interacciones entre los factores que tienen una influencia estadísticamente significativa en la respuesta estudiada. La salmuera, ácido láctico y ácido cítrico tienen un efecto significativo en la caída del pH; por el contrario, los fermentos lácticos no tienen efecto significativo. Por otra parte, las interacciones entre salmuera y ácido láctico, salmuera y fermentos lácticos, ácido láctico y ácido cítrico, y ácido láctico y fermentos lácticos tuvieron un efecto significativo en la caída del pH (p < 0.0001). La fermentación fue hecha en el laboratorio de investigación de la Sociedad Marocapres-Fez líder Internacional en la transformación de alcaparras, a una temperatura de aproximadamente 30°C entre los meses de junio y julio.

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