Dosis de consorcio microbiano y grado de temperatura en la vida útil de una longaniza artesanal
The present investigation was carried out with the objective of determining the dose of microbial consortium (Lactobacillus plantarum, Lactobacillus acidophilos, Bacillus subtilis) and the storage temperature that guarantees the prolongation of the useful life of an artisanal sausage in Chone-Manabí...
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| フォーマット: | masterThesis |
| 言語: | spa |
| 出版事項: |
2019
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| 主題: | |
| オンライン･アクセス: | http://repositorio.espam.edu.ec/handle/42000/1093 |
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タグ追加 | _version_ | 1838775941716770816 |
|---|---|
| author | Altamirano Rodríguez, Danny José |
| author2 | Chavarría Chavarría, Manuel Antonio |
| author2_role | author |
| author_facet | Altamirano Rodríguez, Danny José Chavarría Chavarría, Manuel Antonio |
| author_role | author |
| collection | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| dc.contributor.none.fl_str_mv | Navarrete Álava, Johnny |
| dc.creator.none.fl_str_mv | Altamirano Rodríguez, Danny José Chavarría Chavarría, Manuel Antonio |
| dc.date.none.fl_str_mv | 2019-12-19T13:40:05Z 2019-12-19T13:40:05Z 2019-11 |
| dc.format.none.fl_str_mv | 66 p. application/pdf |
| dc.identifier.none.fl_str_mv | http://repositorio.espam.edu.ec/handle/42000/1093 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Calceta: ESPAM MFL |
| dc.rights.none.fl_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Escuela Superior Politécnica Agropecuaria de Manabí instname:Escuela Superior Politécnica Agropecuaria de Manabí instacron:ESPAM |
| dc.subject.none.fl_str_mv | Probióticos Lactobacillus Bacillus Almacenamiento |
| dc.title.none.fl_str_mv | Dosis de consorcio microbiano y grado de temperatura en la vida útil de una longaniza artesanal |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/masterThesis |
| description | The present investigation was carried out with the objective of determining the dose of microbial consortium (Lactobacillus plantarum, Lactobacillus acidophilos, Bacillus subtilis) and the storage temperature that guarantees the prolongation of the useful life of an artisanal sausage in Chone-Manabí. Three doses of probiotics (a) of 1mL were considered; 5mL; 10mL and two storage temperatures (b) of 6 and 27 ° C, obtaining 6 treatments plus a control. If you applied a Bifactorial A * B + 1 design conducted in a Completely Random Block Design with three repetitions, and the Labuza (3.1)equation to determine the best treatment in life time; As an experimental unit, a portion of sausage of 454 g was used, to which the doses of probiotics established in the treatments were added. Measurements of pH, acidity, humidity and microbial growth values were made to the finished product and, after 15 and 30 days of storage, these physical-chemical and bromatological parameters were processed using the SPSS version 20 program. Most treatments were not presented logarithmic loads greater than those allowed by the INEN 1338: 2012 standard with respect to the microorganisms quantitatively analyzed (Aerobic mesophilic, Escherichia coli, Staphilococcus aureus), identifying the T5 treatment (10mL of microbial consortium - 6 ° C storage temperature) as the best at the microbiological level for presenting greater antimicrobial capacity with a useful life of 63 days; and to the T4 treatment (5ml of microbial consortium - 27 ° C storage temperature) as the best from the statistical point of view. |
| eu_rights_str_mv | openAccess |
| format | masterThesis |
| id | ESPAM_26babdbe04385bb1812d4dfdcbe5f743 |
| instacron_str | ESPAM |
| institution | ESPAM |
| instname_str | Escuela Superior Politécnica Agropecuaria de Manabí |
| language | spa |
| network_acronym_str | ESPAM |
| network_name_str | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| oai_identifier_str | oai:repositorio.espam.edu.ec:42000/1093 |
| publishDate | 2019 |
| publisher.none.fl_str_mv | Calceta: ESPAM MFL |
| reponame_str | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabí |
| repository_id_str | 0 |
| rights_invalid_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ |
| spelling | Dosis de consorcio microbiano y grado de temperatura en la vida útil de una longaniza artesanalAltamirano Rodríguez, Danny JoséChavarría Chavarría, Manuel AntonioProbióticosLactobacillusBacillusAlmacenamientoThe present investigation was carried out with the objective of determining the dose of microbial consortium (Lactobacillus plantarum, Lactobacillus acidophilos, Bacillus subtilis) and the storage temperature that guarantees the prolongation of the useful life of an artisanal sausage in Chone-Manabí. Three doses of probiotics (a) of 1mL were considered; 5mL; 10mL and two storage temperatures (b) of 6 and 27 ° C, obtaining 6 treatments plus a control. If you applied a Bifactorial A * B + 1 design conducted in a Completely Random Block Design with three repetitions, and the Labuza (3.1)equation to determine the best treatment in life time; As an experimental unit, a portion of sausage of 454 g was used, to which the doses of probiotics established in the treatments were added. Measurements of pH, acidity, humidity and microbial growth values were made to the finished product and, after 15 and 30 days of storage, these physical-chemical and bromatological parameters were processed using the SPSS version 20 program. Most treatments were not presented logarithmic loads greater than those allowed by the INEN 1338: 2012 standard with respect to the microorganisms quantitatively analyzed (Aerobic mesophilic, Escherichia coli, Staphilococcus aureus), identifying the T5 treatment (10mL of microbial consortium - 6 ° C storage temperature) as the best at the microbiological level for presenting greater antimicrobial capacity with a useful life of 63 days; and to the T4 treatment (5ml of microbial consortium - 27 ° C storage temperature) as the best from the statistical point of view.La presente investigación se realizó con el objetivo de determinar la dosis de consorcio microbiano (Lactobacillus plantarum, Lactobacillus acidophilos, Bacillus subtilis) y la temperatura de almacenamiento que garantice la prolongación de la vida útil de una longaniza artesanal en Chone-Manabí. Se consideraron tres dosis de probióticos (a) de 1mL; 5mL; 10mL y dos temperaturas para almacenamiento (b) de 6 y 27°C, obteniendo 6 tratamientos más un testigo. Se aplicó un diseño Bifactorial A*B+1 conducido en un Diseño de Bloques Completamente al Azar con tres repeticiones, y la ecuación de Labuza (3.1) para determinar el mejor tratamiento en tiempo de vida útil; como unidad experimental se empleó una porción de longaniza de 454 g, a la cual se le añadió las dosis de probióticos establecidas en los tratamientos. Se realizaron mediciones de valores de pH, acidez, humedad y crecimiento microbiano al producto terminado y, a los 15 y 30 días de almacenamiento estos parámetros físico-químicos y bromatológicos se procesaron mediante el programa SPSS versión 20. La mayoría de los tratamientos no presentaron cargas logarítmicas mayores a las permitidas por la norma INEN 1338:2012 respecto a los microorganismos analizados cuantitativamente (Aerobios mesófilos, Escherichia coli, Staphilococcus aureus), identificando al tratamiento T5 (10mL de consorcio microbiano - 6°C de temperatura de almacenamiento) como el mejor a nivel microbiológico por presentar mayor capacidad antimicrobiana con una vida útil de 63 días; y al tratamiento T4 (5ml de consorcio microbiano – 27°C de temperatura de almacenamiento) como el mejor desde el punto de vista estadístico.Calceta: ESPAM MFLNavarrete Álava, Johnny2019-12-19T13:40:05Z2019-12-19T13:40:05Z2019-11info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis66 p.application/pdfhttp://repositorio.espam.edu.ec/handle/42000/1093spaAtribución-NoComercial-SinDerivadas 3.0 Ecuadorhttp://creativecommons.org/licenses/by-nc-nd/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Escuela Superior Politécnica Agropecuaria de Manabíinstname:Escuela Superior Politécnica Agropecuaria de Manabíinstacron:ESPAM2019-12-19T13:40:06Zoai:repositorio.espam.edu.ec:42000/1093Institucionalhttps://repositorio.espam.edu.ec/Universidad públicahttp://www.espam.edu.ec/https://repositorio.espam.edu.ec/oai.Ecuador...opendoar:02025-07-27T05:14:07.974042Repositorio Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabítrue |
| spellingShingle | Dosis de consorcio microbiano y grado de temperatura en la vida útil de una longaniza artesanal Altamirano Rodríguez, Danny José Probióticos Lactobacillus Bacillus Almacenamiento |
| status_str | publishedVersion |
| title | Dosis de consorcio microbiano y grado de temperatura en la vida útil de una longaniza artesanal |
| title_full | Dosis de consorcio microbiano y grado de temperatura en la vida útil de una longaniza artesanal |
| title_fullStr | Dosis de consorcio microbiano y grado de temperatura en la vida útil de una longaniza artesanal |
| title_full_unstemmed | Dosis de consorcio microbiano y grado de temperatura en la vida útil de una longaniza artesanal |
| title_short | Dosis de consorcio microbiano y grado de temperatura en la vida útil de una longaniza artesanal |
| title_sort | Dosis de consorcio microbiano y grado de temperatura en la vida útil de una longaniza artesanal |
| topic | Probióticos Lactobacillus Bacillus Almacenamiento |
| url | http://repositorio.espam.edu.ec/handle/42000/1093 |