Caracterización de bacterias ácido lácticas presentes en el mucílago de cacao (Theobroma cacao L.) nacional y trinitario, Quevedo, Ecuador 2016.
The production and distribution of lactic acid bacteria (LAB) are generated thanks to the large-scale food production used for their acidification and conservation ability, so this work was done in order to obtain lactic acid bacteria characterization (Lactococcus spp), which are found in the mucila...
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| Formaat: | bachelorThesis |
| Taal: | spa |
| Gepubliceerd in: |
2017
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| Online toegang: | http://repositorio.uteq.edu.ec/handle/43000/2286 |
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Voeg label toe | Samenvatting: | The production and distribution of lactic acid bacteria (LAB) are generated thanks to the large-scale food production used for their acidification and conservation ability, so this work was done in order to obtain lactic acid bacteria characterization (Lactococcus spp), which are found in the mucilage of two varieties of cacao (National EET-103 and Trinitario CCN-51) for the purpose of innovating and having preservation precursors in food products that are minimally processed and fresh. In this research a completely random design was applied with an AxB bi-factorial arrangement is applied with 16 treatments and 4 replicates. In order to determine the difference in treatments was used a Tukey variance analysis test at 5% probability. Based on the statistical analysis, it was determined that lactic acid bacteria (Lactococcus spp) isolated from cacao mucilage of National type (EET-103) and Trinitario (CCN-51) showed no susceptibility to antibiotics such as oxytetracycline, penicillin and enrofloxacin, only LAB extracted from the Trinitario cacao presented some susceptibility to the antibiotic enrofloxacin. The genus of Lactococcus spp bacteria isolated from National and Trinitario cacao mucilage showed sensitivity to the cleaning and disinfection product called FULLTREX as well as LAB in the study of the two cocoa varieties presented resistance to the other two cleaning and disinfection products called Total Iodinel-12 and EASY-OFF. Lactococcus spp bacteria extracted from National Cocoa (EET-103) showed a higher acidification capacity than other antibiotics compared to Lactococcus spp bacteria extracted from Trinitarian cacao, while the bacteria extracted from both varieties of cocoa behaved the same in the capacity of milk acidification in presence of various cleaning and disinfection products, maintaining a certain level of acidification over time. |
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