TY - JOUR
AU - G. Valencia
AU - A. Palacios
AU - Y. Lopez
AB - Fermented artisanal foods increased in popularity and some are considered intangible heritage. "masato" is a typical drink of Colombia and has lost tradition and even there is ignorance of the product, but it is also the sustenance of many families. There are no reports that correlate natural fermentation, microbiota and the environment with its quality, so we sought to establish a baseline that aims to add value to the product for sustainable development. Samples of "masato" from lots of three volunteer producers who authorized the documentation of processes and the evaluation of microbiological indicators and physicochemical aspects. As a result, it was demonstrated the high prevalence of fermenting microorganisms and others that exceed the criteria allowed for consumption, affecting positively or negatively the quality of the product, this knowledge can be used in training for strategic development and continuous improvement of productivity of microenterprises.
BT - Italian Journal of Food Science
M1 - Special Issue
N2 - Fermented artisanal foods increased in popularity and some are considered intangible heritage. "masato" is a typical drink of Colombia and has lost tradition and even there is ignorance of the product, but it is also the sustenance of many families. There are no reports that correlate natural fermentation, microbiota and the environment with its quality, so we sought to establish a baseline that aims to add value to the product for sustainable development. Samples of "masato" from lots of three volunteer producers who authorized the documentation of processes and the evaluation of microbiological indicators and physicochemical aspects. As a result, it was demonstrated the high prevalence of fermenting microorganisms and others that exceed the criteria allowed for consumption, affecting positively or negatively the quality of the product, this knowledge can be used in training for strategic development and continuous improvement of productivity of microenterprises.
PY - 2019
SP - 79
EP - 89
T2 - Italian Journal of Food Science
TI - Base line to provide added value to fermented handcrafted rice based products "masato".
VL - 31
SN - 1120-1770
ER -