Determinación de la curva de crecimiento microbiano Saccharomyces Boulardii en tunta variedades chaska y negra
The purpose of this investigation was to determine the curve of microbial growth of Saccharomyces Boulardii (SB) in tunta Chaska and Negra through mathematical modeling. The Gompertz and Logistico equations were applied in four treatments. The first was a mixture in 250 ml flasks between distilled w...
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| Formato: | Artículo |
| Lenguaje: | español |
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2019
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| _version_ | 1881509001203548160 |
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| author | Rodriguez Molina, Martha Chambi Rodriguez, Alex Danny |
| author_browse | Chambi Rodriguez, Alex Danny Rodriguez Molina, Martha |
| author_facet | Rodriguez Molina, Martha Chambi Rodriguez, Alex Danny |
| author_sort | Rodriguez Molina, Martha |
| collection | Producción científica |
| description | The purpose of this investigation was to determine the curve of microbial growth of Saccharomyces Boulardii (SB) in tunta Chaska and Negra through mathematical modeling. The Gompertz and Logistico equations were applied in four treatments. The first was a mixture in 250 ml flasks between distilled water - Chaska (T1); the second distilled water - Black (T2); the third Salina Peptonada Solution - Chaska (T3); and the last Peptonada Saline Solution - Black (T4). These treatments were sterilized at 121 ° C for 15 min, then SB was inoculated at 37 ° C with constant agitation of 20 RPM for a lapse of 7 hours; where, at intervals of one hour, the readings of the biomass increase were made with a microcosp and a neubauer chamber expressed in colony forming units per milliliter (cfu / ml); Likewise, a comparison of the pH, oBrix and acidity between the tunta varieties was made in fermentation times of 24 and 48 hours. The results of the mathematical modeling showed that graphically the T1 and T4 treatments are similar; also, this phenomenon is repeated in treatments T2 and T3. On the other hand, in the goodness of fit of the parameters of each model showed a variety of data that can give several applications. Finally, with respect to pH and acidity both increased being more noticeable in 48 hours. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/800 |
| institution | UPeU |
| language | Spanish |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
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| spelling | oai:cris.upeu.edu.pe:20.500.15037/8002026-11-02T21:24:28ZDeterminación de la curva de crecimiento microbiano Saccharomyces Boulardii en tunta variedades chaska y negraRodriguez Molina, MarthaChambi Rodriguez, Alex DannyLife Sciences Biochemistry, Genetics and Molecular Biology Molecular Biology Microbial Metabolic Engineering and BioproductionLife Sciences Agricultural and Biological Sciences Food Science Fermentation and Sensory AnalysisLife Sciences Biochemistry, Genetics and Molecular Biology Biotechnology Microbial Metabolism and ApplicationsThe purpose of this investigation was to determine the curve of microbial growth of Saccharomyces Boulardii (SB) in tunta Chaska and Negra through mathematical modeling. The Gompertz and Logistico equations were applied in four treatments. The first was a mixture in 250 ml flasks between distilled water - Chaska (T1); the second distilled water - Black (T2); the third Salina Peptonada Solution - Chaska (T3); and the last Peptonada Saline Solution - Black (T4). These treatments were sterilized at 121 ° C for 15 min, then SB was inoculated at 37 ° C with constant agitation of 20 RPM for a lapse of 7 hours; where, at intervals of one hour, the readings of the biomass increase were made with a microcosp and a neubauer chamber expressed in colony forming units per milliliter (cfu / ml); Likewise, a comparison of the pH, oBrix and acidity between the tunta varieties was made in fermentation times of 24 and 48 hours. The results of the mathematical modeling showed that graphically the T1 and T4 treatments are similar; also, this phenomenon is repeated in treatments T2 and T3. On the other hand, in the goodness of fit of the parameters of each model showed a variety of data that can give several applications. Finally, with respect to pH and acidity both increased being more noticeable in 48 hours.Articlehttps://hdl.handle.net/20.500.15037/800W2996464139esFides et Ratio - Revista de Difusión cultural y científica de la Universidad La Salle en Bolivia2071-081X2411-00352019-09-042026-06-13T09:35:30Z2026-06-13T09:35:30Z |
| spellingShingle | Life Sciences Biochemistry, Genetics and Molecular Biology Molecular Biology Microbial Metabolic Engineering and Bioproduction Life Sciences Agricultural and Biological Sciences Food Science Fermentation and Sensory Analysis Life Sciences Biochemistry, Genetics and Molecular Biology Biotechnology Microbial Metabolism and Applications Rodriguez Molina, Martha Chambi Rodriguez, Alex Danny Determinación de la curva de crecimiento microbiano Saccharomyces Boulardii en tunta variedades chaska y negra |
| title | Determinación de la curva de crecimiento microbiano Saccharomyces Boulardii en tunta variedades chaska y negra |
| title_full | Determinación de la curva de crecimiento microbiano Saccharomyces Boulardii en tunta variedades chaska y negra |
| title_fullStr | Determinación de la curva de crecimiento microbiano Saccharomyces Boulardii en tunta variedades chaska y negra |
| title_full_unstemmed | Determinación de la curva de crecimiento microbiano Saccharomyces Boulardii en tunta variedades chaska y negra |
| title_short | Determinación de la curva de crecimiento microbiano Saccharomyces Boulardii en tunta variedades chaska y negra |
| title_sort | determinacion de la curva de crecimiento microbiano saccharomyces boulardii en tunta variedades chaska y negra |
| topic | Life Sciences Biochemistry, Genetics and Molecular Biology Molecular Biology Microbial Metabolic Engineering and Bioproduction Life Sciences Agricultural and Biological Sciences Food Science Fermentation and Sensory Analysis Life Sciences Biochemistry, Genetics and Molecular Biology Biotechnology Microbial Metabolism and Applications |
| topic_facet | Life Sciences Biochemistry, Genetics and Molecular Biology Molecular Biology Microbial Metabolic Engineering and Bioproduction Life Sciences Agricultural and Biological Sciences Food Science Fermentation and Sensory Analysis Life Sciences Biochemistry, Genetics and Molecular Biology Biotechnology Microbial Metabolism and Applications |
| url | https://hdl.handle.net/20.500.15037/800 |
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