Caracterización microbiológica de la savia de Agave americana L. (cabuya negra) de ecotipos de las provincias de Pichincha y Cotopaxi
Year: 2015
Type: dissertation
Abstract: The sap of Agave americana L. is a drink popularly known as "aguamiel" or "Chawar mishki" extracted from the base of mature Agave plants. The aim of this study was to do microbiological and chemical analysis that included the molecular identification (16S rDNA sequencing) of the lactic acid bacteria associated to Agave sap and the quantification of calcium, magnesium and total carbohydrates. The samples were collected in the Ecuadorian provinces of Pichincha and Cotopaxi. Leuconostoc mesenteroides was the predominant lactic acid bacteria in samples from the two provinces and it has been proposed to possess probiotic properties. Besides, the presence of E. coli in a sample of Cotopaxi, shows that consumption of this beverage without heat treatment represents a risk to consumer health. Minerals and carbohydrates were detected; however, the analyzed sap samples did not represent a significant source of calcium or magnesium. In relation to a serving size of 240 mL for a diet of 2000 kcal, they were found, in the sap of Agave americana L., percentages of daily value from 0.25 to 0.29% for calcium, between 1.59 and 1.77% for magnesium and 13.14% for carbohydrates. From a microbiological point of view, the samples collected in the province of Pichincha were of better quality than those of Cotopaxi. It seems, Leuconostoc mesenteroides is responsible for the rapid fermentation of the beverage. The sap of Agave americana L. could be considered a source of probiotics if it is ingested without heat treatment. Although there is a belief that "aguamiel" helps to fight illnesses like osteoporosis, the calcium content detected in the product was too low.
Language: Spanish
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W2288458509