Análisis nutricional, fitoquímico y microbiológico de una bebida fermentada a base de plantas endémicas amazónicas con potencial probiótico

Abstract

CONDITION FOR PROJECT PUBLICATION. Fermentation has been a widely used preservation method since ancient times and has evolved to meet human needs. Research on microbiota and the benefits of fermented foods has made it relevant in the industry. This study aims to develop a fermented drink using chicha chonta, hibiscus infusion, cocoa residues, and cinnamon, known for their antioxidant properties, as an alternative for health issues like metabolic syndrome and intestinal dysbiosis. The drink will be analyzed nutritionally, phytochemically, and microbiologically to assess its viability and probiotic potential, following Ecuadorian INEN fermentation standards. Results indicated the absence of fecal contaminants and an adequate concentration of lactic acid bacteria, suggesting probiotic benefits. However, acidity and temperature must be controlled to ensure product quality and safety. In conclusion, the prototype of the fermented drink based on chonta has a favorable nutritional content and probiotic benefits, making it suitable for consumption. Keywords: Fermentation, probiotics, lactic acid bacteria, nutritional analysis