Cinética de fermentación láctica de col blanca (Brassica olerácea L. capitata)

This study examined the chemical kinetics of natural lactic fermentation of white cabbage (Brassica olerácea L.- capitata var.). First, the experimental design was developed and the optimal conditions (temperature, fermentation time and sea salt concentration) for the growth of lactic bacteria were defined. The optimal corresponds to a temperature of 25°C, a duration of 14 days and a sea salt content of 3%. The experiment was replicated in eleven bottles and the pH, the concentration of glucose, fructose, and lactic acid bacteria were determined. Second, the integral method was used to define the kinetics of the chemical reaction. For glucose, zero-order kinetics was set with a kinetic constant of 2x10-6 g/ml.min (correlation coefficient = 0.98), and showed that the reaction rate was independent of the glucose concentration. Regarding the fructose, the second-order kinetics was set with a constant of 1.45x10-2 ml/g.min (correlation coefficient = 0.98). The equation −????6??12??6 = [ 0.0145 (C??6??12??6) 2 ] g/ml.min represents the speed of sugar consumption in a natural lactic fermentation reaction of white cabbage. The modeling approach will help the fermenter to improve the fermenting design and enhance the production process.