Cinética del crecimiento de microorganismos durante el proceso de fermentación de una bebida ancestral elaborada a partir de chonta (Bactris gasipaes ).

Chicha de chonta is a low alcoholic beverage produced by the degradation of sugars through microorganisms. In the present research work the microbiological growth curve of viable cells was analyzed, for them the method of counting in Petrifilm plates was used which contained special substrates for the proliferation and development of lactic acid bacteria, molds and yeasts, plantings it was carried out in duplicate and by serial solutions in order to facilitate the quantification of the colonies; lactic acid batteries start their growth with 5.42 log CFU/mL until 30 hours with 7.45 log CFU/mL at this time the maximum growth rate (μmax) of 0.1369 (ℎ−1), was establishe, with a generation time of 5.06 hours and a number of generations of 4.74; at 36 hours a rest of the cells was observed with a value of 7.46 log CFU/mL and at 42 hours there was a decrease of the microorganisms of 7.42 log CFU/mL; the molds in the initial stage of fermentation reported a value of 4.20 log CFU/mL at 36 hours an increase in the cells of 4.87 log CFU/mL was seen at this time the maximum growth rate was observed (μmax) 0.0355 (ℎ−1), with a generation time of 19.52 hours and a number of generations of 1.54, at 42 hours these microorganisms dropped to 4.85 log CFU/mL; yeasts at 0 hours of fermentation reported a value of 5.55 log CFU / mL until 36 hours with 6.17 log CFU/mL, during this time the maximum growth rate (μmax) of 0 was established , 0441 (ℎ−1), with a generation time of 15.70 hours and a number of generations of 1.91, at 42 hours the decline of microorganisms of 6.13 log CFU/mL was evidenced.

• 第一著者: Tipantuña Chiluisa, Nancy Verónica (author)
• フォーマット: bachelorThesis
• 言語: spa
• 出版事項: 2020
• 主題: MICROORGANISMOS; FERMENTACIÓN; CHONTA; ANÁLISIS AGROINDUSTRIAL
• オンライン･アクセス: http://repositorio.utc.edu.ec/handle/27000/6705