Kinetic Modeling of the Growth of Saccharomyces cerevisiae in a Black Chuño (Freeze-Dried Potato)-Based Medium
Predictive microbiology enables the anticipation of microbial population behavior through mathematical models, a key tool in the development of fermented and functional foods. Black chuño, a traditional freeze-dried potato from the Andean region of Peru and Bolivia, is a substrate of cultural and nu...
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| Formato: | Artículo |
| Lenguaje: | inglés |
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2026
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| _version_ | 1881700519708196864 |
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| author | Nixon Arenas-Huahuachampi Alex Danny Chambi-Rodríguez Ana Mónica Torres Jiménez |
| author_browse | Alex Danny Chambi-Rodríguez Ana Mónica Torres Jiménez Nixon Arenas-Huahuachampi |
| author_facet | Nixon Arenas-Huahuachampi Alex Danny Chambi-Rodríguez Ana Mónica Torres Jiménez |
| author_sort | Nixon Arenas-Huahuachampi |
| collection | Producción científica |
| description | Predictive microbiology enables the anticipation of microbial population behavior through mathematical models, a key tool in the development of fermented and functional foods. Black chuño, a traditional freeze-dried potato from the Andean region of Peru and Bolivia, is a substrate of cultural and nutritional value whose potential as a culture medium remains underexplored. The objective of this study was to evaluate the growth kinetics of Saccharomyces cerevisiae in a black chuño-based medium. Lyophilized strains were activated in a 2% sucrose solution and inoculated into the medium at 37±1 °C, with constant agitation for 7 hours. Microbial growth was measured by direct counting in a Neubauer chamber, expressed in cfu/ml and transformed to a logarithmic scale; the data were fitted to nonlinear models: Gompertz, Logistic, Log-logistic, and Weibull. Growth was sigmoidal, with differences in the latency and maximum rate parameters. The log-logistic model showed the best fit, with biomass reaching a maximum of 0.663 log cfu/ml at hour 7. The study confirms the viability of black chuño as a culture medium and highlights the usefulness of mathematical models in microbial kinetics. |
| format | Article |
| id | openalex:W7208828520 |
| institution | UPeU |
| language | English |
| publishDate | 2026 |
| publishDateRange | 2026 |
| publishDateSort | 2026 |
| record_format | dspace |
| spelling | openalex:W7208828520Kinetic Modeling of the Growth of Saccharomyces cerevisiae in a Black Chuño (Freeze-Dried Potato)-Based MediumNixon Arenas-HuahuachampiAlex Danny Chambi-RodríguezAna Mónica Torres JiménezSaccharomyces cerevisiaemicrobial growth kineticsculture mediapredictive microbiologylog-logistic modelGompertz modellogistic modelWeibull modelsigmoidal growthAdvanced Scientific Research MethodsProbiotics and Fermented FoodsFermentation and Sensory AnalysisPredictive microbiology enables the anticipation of microbial population behavior through mathematical models, a key tool in the development of fermented and functional foods. Black chuño, a traditional freeze-dried potato from the Andean region of Peru and Bolivia, is a substrate of cultural and nutritional value whose potential as a culture medium remains underexplored. The objective of this study was to evaluate the growth kinetics of Saccharomyces cerevisiae in a black chuño-based medium. Lyophilized strains were activated in a 2% sucrose solution and inoculated into the medium at 37±1 °C, with constant agitation for 7 hours. Microbial growth was measured by direct counting in a Neubauer chamber, expressed in cfu/ml and transformed to a logarithmic scale; the data were fitted to nonlinear models: Gompertz, Logistic, Log-logistic, and Weibull. Growth was sigmoidal, with differences in the latency and maximum rate parameters. The log-logistic model showed the best fit, with biomass reaching a maximum of 0.663 log cfu/ml at hour 7. The study confirms the viability of black chuño as a culture medium and highlights the usefulness of mathematical models in microbial kinetics.Articlehttps://doi.org/10.18271/ria.2026.732https://huajsapata.unap.edu.pe/index.php/ria/article/download/732/401W7208828520enRevista de Investigaciones Altoandinas - Journal of High Andean Research2306-85822313-29572026-08-28 |
| spellingShingle | Saccharomyces cerevisiae microbial growth kinetics culture media predictive microbiology log-logistic model Gompertz model logistic model Weibull model sigmoidal growth Advanced Scientific Research Methods Probiotics and Fermented Foods Fermentation and Sensory Analysis Nixon Arenas-Huahuachampi Alex Danny Chambi-Rodríguez Ana Mónica Torres Jiménez Kinetic Modeling of the Growth of Saccharomyces cerevisiae in a Black Chuño (Freeze-Dried Potato)-Based Medium |
| title | Kinetic Modeling of the Growth of Saccharomyces cerevisiae in a Black Chuño (Freeze-Dried Potato)-Based Medium |
| title_full | Kinetic Modeling of the Growth of Saccharomyces cerevisiae in a Black Chuño (Freeze-Dried Potato)-Based Medium |
| title_fullStr | Kinetic Modeling of the Growth of Saccharomyces cerevisiae in a Black Chuño (Freeze-Dried Potato)-Based Medium |
| title_full_unstemmed | Kinetic Modeling of the Growth of Saccharomyces cerevisiae in a Black Chuño (Freeze-Dried Potato)-Based Medium |
| title_short | Kinetic Modeling of the Growth of Saccharomyces cerevisiae in a Black Chuño (Freeze-Dried Potato)-Based Medium |
| title_sort | kinetic modeling of the growth of saccharomyces cerevisiae in a black chuno freeze dried potato based medium |
| topic | Saccharomyces cerevisiae microbial growth kinetics culture media predictive microbiology log-logistic model Gompertz model logistic model Weibull model sigmoidal growth Advanced Scientific Research Methods Probiotics and Fermented Foods Fermentation and Sensory Analysis |
| topic_facet | Saccharomyces cerevisiae microbial growth kinetics culture media predictive microbiology log-logistic model Gompertz model logistic model Weibull model sigmoidal growth Advanced Scientific Research Methods Probiotics and Fermented Foods Fermentation and Sensory Analysis |
| url | https://doi.org/10.18271/ria.2026.732 https://huajsapata.unap.edu.pe/index.php/ria/article/download/732/401 |
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