Determinación de la curva de crecimiento microbiano Saccharomyces Boulardii en tunta variedades chaska y negra
Date
Journal Title
Journal ISSN
Volume Title
Publisher
Fides Et Ratio
Abstract
La finalidad de la presente investigación fue determinar la curva de crecimiento microbiano Saccharomyces Boulardii (SB) en tunta variedades Chaska y Negra mediante modelamiento matemático, aplicando las ecuaciones de Gompertz y Logistico en la cual se realizó cuatro tratamientos que constaron de mezclas en matraces de 250 ml entre agua destilada- Chaska (T1); agua destilada - Negra (T2); Solución Salina Peptonada - Chaska (T3); Solución Salina Peptonada - Negra (T4); para posteriormente ser esterilizadas a 121 °C por 15 min, luego se paso a inocular SB a 37 °C con agitación constante de 20 RPM por un lapso de 7 horas; donde en intervalos de una hora se realizó las lecturas del incremento de biomasa con un microcospio y cámara neubauer expresado en unidades formadora de colonias por mililitro (ufc/ml); asimismo se realizó una comparación del pH, °Brix y acidez entre las variedades de tunta en tiempos de fermentación de 24 y 48 horas; los resultados del modelamiento matemático nos dio que gráficamente los tratamientos T1 y T4 presentan similitud; asimismo este fenómeno se repite en los tratamientos T2 y T3; por otro lado en la bondad de ajuste de los parámetros de cada uno de los modelos mostro una variedad de datos donde se le puede otrogar varias aplicaciones; finalmente con respecto al pH y la acidez ambos incrementaron siendo más notoria en 48 horas.
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, °Brix 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 andT4 treatments are similar; also, this phenomenon is repeated in treatments T2 andT3. 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.
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, °Brix 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 andT4 treatments are similar; also, this phenomenon is repeated in treatments T2 andT3. 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.
Description
Vol. 18, No. 18