Aislamiento e identificación de microorganismos fermentadores de dos tipos de bebidas ancestrales fermentadas a partir de yuca (Manihot esculenta)
The "chicha" is the name given to a fermented beverage not distilled of low alcohol contemt, derived mainly from fruit, cereals and tubercles. In this research at the first instance a sampling was done in the indigenous community " Madre tierra" from puyo canton, it is located in...
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2019
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| Online pristup: | http://repositorio.utc.edu.ec/handle/27000/6147 |
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Dodaj oznaku | Sažetak: | The "chicha" is the name given to a fermented beverage not distilled of low alcohol contemt, derived mainly from fruit, cereals and tubercles. In this research at the first instance a sampling was done in the indigenous community " Madre tierra" from puyo canton, it is located in the amazon ecuatorian region, which were collected two types of ancestral beverages negra and the wiwis elaborated from yuca. Later they moved to the microbiology laboratory of Technical University of Cotopaxi, keeping a cold chain at a freezing temperature of 4°C to 8°C so samples retain their original properties; a pre-enrichment of the samples was carried out using a nutritive medium which aims to revitalize and nourish the presented microorgamisms. Immediately the is insolation was carried out by striatum technique in a specific medium where the presence of the fermenting microorganisms was oftained, consecutively the strains were purified to facilitate the characterization and identification. The characterization of the colony forming units was based on their morphology ( shape, border, color, texture, and surface); while its gram stain and cell form were assessed microscopicolly. the identifications of the lactic acid bacterium and yeasts were executed by means of biochemical test API 50CHL. As resulting strains from isolation, 19 strains of the chicha negra and 18 of the wiwis were obtained, 8 of the chicha negra and 7 of the wiwis were selected as most representative to analyze them through characterization techiques, and microbiological identification. Given different characteristics microorganisms as Saccharomyces cerevisiae, Candida tropicalis, Kluyveromyces marxianus, Candida lusitanae, Schizosaccharomyces pombe, Lactobacillus casei, Lactobacillus bulgaricus y Streptococcus thermophilus |
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