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 t...
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| Autor principal: | |
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| Formato: | bachelorThesis |
| Lenguaje: | spa |
| Publicado: |
2020
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| Materias: | |
| Acceso en línea: | http://repositorio.utc.edu.ec/handle/27000/6705 |
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