Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis

Abstract Non-diary probiotic drinks are of interest to the consumers who suffer from lactose intolerance and allergenicity when consuming milk and its derivatives. Its production requires substrates that favor the viability of probiotics in the process and storage. This research assessed the use of the liquid fraction obtained from the enzymatic hydrolysis of kiwicha grain including the microbiological, chemical and sensory characteristics of probiotic drinks of tarwi juice during fermentation and storage using: Lactobacillus paracasei , B. bacterium longum and a culture of both microorganisms. The viability of probiotics in drinks improved with the increase of hydrolyzed kiwicha in the composition of the drink during fermentation and post fermentation, and showed good tolerance to pH. The viability of the Bifid bacterium longum was reduced with the decrease in the pH, but improved in the co-culture with lactobacillus paracasei . The sensory characteristics of the obtained drinks were favorable.