Efecto de la harina de torta residual de sacha inchi (Plukenetia volubilis) sobre la viabilidad de saccharomyces boulardii y Lactobacillus rhamnosus

An experimental study was carried out to determine the effect on the viability of two probiotics when incorporated into sacha inchi residual paste flour as a food matrix. For this purpose, the oil was extracted from the sacha seeds by cold pressing and the residual paste was obtained. Then the residual paste flour was prepared and the moisture, protein, ash, fat, fiber, carbohydrates, and caloric value of both the residual sacha inchi paste and the flour obtained from it were determined. Four experimental formulas were established in the following percentages: F1(100% flour), F2(93%flour and 7%S. boulardii), F3(93%flour and 7% L.rhamnosus) and F4(92.2% flour + 3.6%S.boulardii + 3.6%L.rhamnosus). Finally, the viability of the probiotic microorganisms, Lactobacillus rhamnosus and Saccharomyces boulardii incorporated into the flour was determined and the formula with the best results was characterized physicochemically and microbiologically. The results show that there are minimal differences between the means of the concentration in CFU/g obtained in the treatment with S. boulardii (F2) (Sig.=0.37), the mean of the Control treatment (F1), as well as minimal significant differences between the mean of the treatment with L. rhamnosus and S. boulardii (F4) and the Control treatment (F1) (Sig.=0.001), however, the F2 and F4 treatments do not differ significantly from the mean concentration in CFU/g obtained in each of them (Sig.=0.165). Finally, it is concluded that the cell concentration of the test microorganism is affected by the food matrix in which it is found, considering the treatments with S. boulardii (F2) and L. rhamnosus + S.boulardii (F4) as the treatments where the cell concentration of S.boulardii remained stable during the 19 days of the test compared to the treatment with Lactobacillus rhamnosus (F3).