Modelamiento cinético de Saccharomyces cerevisiae var. boulardii
In recent years, the consumption of probiotic products has been increasing due to their beneficial effects on health, however, their development is limited and even more, kinetic studies that describe the microorganism-food relationship and the behavior of these during fermentation, for these reason...
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2021
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| _version_ | 1881508920306958336 |
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| author | Chambi Rodriguez, Alex Danny |
| author_browse | Chambi Rodriguez, Alex Danny |
| author_facet | Chambi Rodriguez, Alex Danny |
| author_sort | Chambi Rodriguez, Alex Danny |
| collection | Producción científica |
| description | In recent years, the consumption of probiotic products has been increasing due to their beneficial effects on health, however, their development is limited and even more, kinetic studies that describe the microorganism-food relationship and the behavior of these during fermentation, for these reasons the objective of this research was to kinetically model Saccharomyces cerevisiae var. boulardii in Fresh Cow’s Milk (FCM) and Quinoa Vegetable Extract (QVE). For this purpose, the tests were carried out in triplicate, placing each of the samples separately in 250 ml flasks, to later sterilize them at 121 °C × 15 min, then the strain was inoculated at 37 °C keeping the temperature under constant stirring (20 RPM) until completing six hours of incubation, for the construction of the kinetic models (Gompertz and Logistico) the colony-forming units per milliliter (cfu /ml) were counted in one-hour intervals. Likewise, pH measurements and the percentage of lactic acidity were carried out. To determine if there is a statistical difference between samples, a t-test of independent samples was applied to a significance of 95%, in addition, for each of the kinetics, the calculation of goodness-of-fit models and the normality analysis of each of the models on each substrate. The results show that there is a difference in each kinetic with a value p = 0.019, likewise, the model that best presented for both substrates was the Gompertz model, however, FCM showed a better behavior compared to QVE, and the normality test showed that all the data were normally distributed. Finally, Saccharomyces cerevisiae var. boulardii being FCM the best substrate. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/797 |
| institution | UPeU |
| language | Spanish |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
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| spelling | oai:cris.upeu.edu.pe:20.500.15037/7972026-11-02T21:24:28ZModelamiento cinético de Saccharomyces cerevisiae var. boulardiiChambi Rodriguez, Alex DannyLife Sciences Agricultural and Biological Sciences Food Science Agricultural and Food Production StudiesHealth Sciences Nursing Nutrition and Dietetics Microbial Metabolites in Food BiotechnologyLife Sciences Biochemistry, Genetics and Molecular Biology Molecular Biology Microbial Metabolic Engineering and BioproductionIn recent years, the consumption of probiotic products has been increasing due to their beneficial effects on health, however, their development is limited and even more, kinetic studies that describe the microorganism-food relationship and the behavior of these during fermentation, for these reasons the objective of this research was to kinetically model Saccharomyces cerevisiae var. boulardii in Fresh Cow’s Milk (FCM) and Quinoa Vegetable Extract (QVE). For this purpose, the tests were carried out in triplicate, placing each of the samples separately in 250 ml flasks, to later sterilize them at 121 °C × 15 min, then the strain was inoculated at 37 °C keeping the temperature under constant stirring (20 RPM) until completing six hours of incubation, for the construction of the kinetic models (Gompertz and Logistico) the colony-forming units per milliliter (cfu /ml) were counted in one-hour intervals. Likewise, pH measurements and the percentage of lactic acidity were carried out. To determine if there is a statistical difference between samples, a t-test of independent samples was applied to a significance of 95%, in addition, for each of the kinetics, the calculation of goodness-of-fit models and the normality analysis of each of the models on each substrate. The results show that there is a difference in each kinetic with a value p = 0.019, likewise, the model that best presented for both substrates was the Gompertz model, however, FCM showed a better behavior compared to QVE, and the normality test showed that all the data were normally distributed. Finally, Saccharomyces cerevisiae var. boulardii being FCM the best substrate.Articlehttps://hdl.handle.net/20.500.15037/797W3140265623esFides et Ratio - Revista de Difusión cultural y científica de la Universidad La Salle en Bolivia2071-081X2411-00352021-03-102026-06-13T09:35:26Z2026-06-13T09:35:26Z |
| spellingShingle | Life Sciences Agricultural and Biological Sciences Food Science Agricultural and Food Production Studies Health Sciences Nursing Nutrition and Dietetics Microbial Metabolites in Food Biotechnology Life Sciences Biochemistry, Genetics and Molecular Biology Molecular Biology Microbial Metabolic Engineering and Bioproduction Chambi Rodriguez, Alex Danny Modelamiento cinético de Saccharomyces cerevisiae var. boulardii |
| title | Modelamiento cinético de Saccharomyces cerevisiae var. boulardii |
| title_full | Modelamiento cinético de Saccharomyces cerevisiae var. boulardii |
| title_fullStr | Modelamiento cinético de Saccharomyces cerevisiae var. boulardii |
| title_full_unstemmed | Modelamiento cinético de Saccharomyces cerevisiae var. boulardii |
| title_short | Modelamiento cinético de Saccharomyces cerevisiae var. boulardii |
| title_sort | modelamiento cinetico de saccharomyces cerevisiae var boulardii |
| topic | Life Sciences Agricultural and Biological Sciences Food Science Agricultural and Food Production Studies Health Sciences Nursing Nutrition and Dietetics Microbial Metabolites in Food Biotechnology Life Sciences Biochemistry, Genetics and Molecular Biology Molecular Biology Microbial Metabolic Engineering and Bioproduction |
| topic_facet | Life Sciences Agricultural and Biological Sciences Food Science Agricultural and Food Production Studies Health Sciences Nursing Nutrition and Dietetics Microbial Metabolites in Food Biotechnology Life Sciences Biochemistry, Genetics and Molecular Biology Molecular Biology Microbial Metabolic Engineering and Bioproduction |
| url | https://hdl.handle.net/20.500.15037/797 |
| work_keys_str_mv | AT chambirodriguezalexdanny modelamientocineticodesaccharomycescerevisiaevarboulardii |