CONSERVACIÓN DE LA FRUTILLA (Fragaria annasa), CON LA APLICACIÓN DE BACTERIAS ÁCIDO LÁCTICAS PROVENIENTES DEL MUCILAGO DE CACAO (Theobroma cacao L) UTILIZANDO LOS MÉTODOS DE INMERSIÓN Y ASPERSIÓN

Preserve strawberry (Frgaria annassa) with the application of lactic acid bacteria from cocoa mucilage (Theobroma cacao L) using immersion and spray methods. It was carried out at the State Technical University of Quevedo campus "La María". We proceed to first sterilize the materials, such as the Petri dishes, flask and tweezers, and when they are sterilized, the MRS culture medium is prepared. Agar and sterilize in the autoclave for 30 minutes, take the culture medium to the white chamber where the LAB of the cocoa mucilage is sown, and leave them in UV for 15 minutes, send to the incubator for 24 hours at a temperature of 25 °C, make the concentrations with peptone water in this case are 1x10-6UFC/ml, 1x10-7 UFC/ml, 1x10-8 UFC/ml, where the strawberries were treated by immersion and spray methods, counting the 4 hours Once completed, we proceed to refrigerate at 18°C, and begin to analyze the variables already proposed. The treatments applied to the strawberry did not work in the first replicate, the 1x10-8 concentration by the spray method had 100% damaged strawberries and 75% of damaged strawberries was by the 1x10-8 concentration by the immersion method. In the healthy ones, the 1x10-7 concentration by the immersion method had a value of 95%, the same concentration by the immersion method had a percentage of 87.50%.

• Autor principal: Herrera Zurita, Angy Salome (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado em: 2023
• Assuntos: Fragaria annassa, Bacterias ácido lácticas, inmersión y aspersión, Concentraciones diferentes de las BAL
• Acesso em linha: https://repositorio.uteq.edu.ec/handle/43000/7999