Josue Raymundo Solis Pacheco

Guadalajara, University of Guadalajara, México
Title : Elaboration of a functional drink with protein from the Pleurotus ostreatus fungus and probiotic bacteria isolated from human milk

Abstract

The need of the industries that manufacture functional beverages is to seek alternatives to improve the nutritional quality, as well as the shelf life, in order to be competitive within the market to which they belong, logically expanding their borders and gaining space among consumers, in order to be competitive within the market and offer consumers new products that favor their health. Edible mushrooms have a high percentage of protein that depends on the species. Pleurotus ostreatus is produced in Mexico, contains approximately 35% protein and has a pleasant taste. In addition, they contain bioactive compounds such as ?-glucans and triterpenols that have hypoglycemic, immunomodulatory, anti-inflammatory, antiviral and antibacterial activity. For this reason, the objective of this work was to elaborate a functional drink with Pleurotus ostreatus and fortified with probiotics isolated from human milk, in order to offer the industry a new fruit-flavored drink enriched with probiotics.

Biography

Josue Raymundo Solis Pacheco, Doctor of Science in Biotechnology, graduated from the Institute National de Sciences Appliqueés de Toulouse in France. He is currently a full-time Research Professor at the CUCEI of the University of Guadalajara, and belongs to the Department of Pharmacobiology. Member of the National System of Researchers with SNI Level 1. Head of the Industrial Microbiology laboratory. The lines of research in which he works: Food biotechnology, fermentations and enzymatic catalysis