Base line to provide added value to fermented handcrafted rice based products "masato"

ABSTRACT : 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.

• Autores: Valencia García, Francia Elena; López Cadena, Yuli Stephany; Palacios Arboleda, Andrea Patricia
• Tipo de recurso: Article of investigation
• Fecha de publicación: 2019
• Institución: Universidad de Antioquia
• Repositorio: Repositorio UdeA
• Idioma: eng
• OAI Identifier: oai:bibliotecadigital.udea.edu.co:10495/29468
• Acceso en línea: http://hdl.handle.net/10495/29468; https://itjfs.com/index.php/ijfs/issue/view/37
• Palabra clave: Fermentación; Fermentation; Microorganismos; Micro-organisms
• Rights: openAccess
• License: http://creativecommons.org/licenses/by-nc/2.5/co/