Chambi Rodriguez, Alex Danny

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Chambi Rodriguez, Alex Danny
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2015 - 201952020 - 202513

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  • Publicacion
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    Determinación de la curva de crecimiento microbiano Saccharomyces Boulardii en tunta variedades chaska y negra
    (2019-09-04)
    Rodriguez Molina, Martha
    ;
    Chambi Rodriguez, Alex Danny  
    The purpose of this investigation was to determine the curve of microbial growth of Saccharomyces Boulardii (SB) in tunta Chaska and Negra through mathematical modeling. The Gompertz and Logistico equations were applied in four treatments. The first was a mixture in 250 ml flasks between distilled water - Chaska (T1); the second distilled water - Black (T2); the third Salina Peptonada Solution - Chaska (T3); and the last Peptonada Saline Solution - Black (T4). These treatments were sterilized at 121 ° C for 15 min, then SB was inoculated at 37 ° C with constant agitation of 20 RPM for a lapse of 7 hours; where, at intervals of one hour, the readings of the biomass increase were made with a microcosp and a neubauer chamber expressed in colony forming units per milliliter (cfu / ml); Likewise, a comparison of the pH, oBrix and acidity between the tunta varieties was made in fermentation times of 24 and 48 hours. The results of the mathematical modeling showed that graphically the T1 and T4 treatments are similar; also, this phenomenon is repeated in treatments T2 and T3. On the other hand, in the goodness of fit of the parameters of each model showed a variety of data that can give several applications. Finally, with respect to pH and acidity both increased being more noticeable in 48 hours.
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    Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread
    (2024-12-31)
    Chambi Rodriguez, Alex Danny  
    ;
    Coila-Tiña, Lizeth Vanessa
    ;
    Sandoval-Sandoval, Palmira
    ;
    Torres Jimenez, Ana Monica  
    The aim of this research was to determine the effect of bacterial xylanase on the automated baking of barley flour-enriched sandwich bread. For this purpose, xylanase (0.02% to 0.04%) was added to the basic formulation of sandwich bread enriched with 10% whole barley flour. The resulting bread slices were subjected to image analysis to determine colorimetric properties, cell count, and sensory evaluation using a 9-point hedonic scale. A 0.03% xylanase addition produced a higher number of cells compared to other treatments. Regarding the colorimetric properties, no significant differences were observed, and the bread with 0.03% xylanase addition received the highest preference score in the sensory evaluation. In conclusion, bacterial xylanase has positive effects on bread, improving its overall quality.
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    Efecto antimicrobiano in vitro de aceite esencial de eucalipto (Eucalyptus globulus labill) y muña (Minthostachys mollis)
    (2024-01-31)
    Laura-Ticona, Jhon
    ;
    Chambi Rodriguez, Alex Danny  
    ;
    Coaquira Quispe, Joel Jerson  
    The objective of this research work was to evaluate the antimicrobial effect of 2 oil sources against Staphylococcus aureus and Fecal Coliforms. For the oil extraction, the steam drag method was applied where 5000g of sample was used (muña, Eucalyptus leaves), in which the yield presented: muña 50ml = 0.9268%, eucalyptus 52ml = 0.9717%, a Physicochemical characterization whose result was: in muña oil: peroxide index: 0.75 (Meq / Kg), Iodine index: 6.87 (IV), Acidity index: 1.78 (% FFA), Refractive index: 1.486 (n), density: 0.898 (Kg / L). In eucalyptus leaves: peroxide index: 0.68 (Meq / Kg), Iodine index: 8.08 (IV), Acidity index: 1.82 (% FFA), Refractive index: 1.495 (n), density: 0.845 (Kg / L). Inhibition halos were determined in millimeters (mm), with muña oil in dilutions at 25, 50 and 75% against Fecal Coliforms, where it was at 25%: 9.7950mm, 50%: 10.7467mm, 75%: 13.2700 mm, against Staphylococcus aureus, 25%: 9.9600mm, 50%: 10.7408mm, 75%: 13.1533mm; with dilution of Eucalyptus essential oil against Fecal Coliforms at 25%: 12.0983mm, 50%: 13.2900mm, 75%: 14.5875mm; then against Staphylococcus aureus in 25%: 11.7200mm, 50%: 13.5608mm, 75%: 14.3767. It was possible to establish the inhibitory effect in 2 sources of oils against Fecal Coliforms and Staphylococcus aureus, for which it is concluded that the more dilution of the oil, more microbial inhibition, these species have their respective active principles such as monoterpenes, alcohols, ketones and terpenic oxides that prevent microbial growth.
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    Caracterización y modelado del crecimiento microbiano en el desarrollo de una bebida probiótica no láctea de extracto vegetal de tarwi (Lupinus mutabilis S.)
    (2023-01-31)
    Colque Cruz, Edith Jessica
    ;
    Chambi Rodriguez, Alex Danny  
    ;
    Pampa Quispe, Noe Benjamin  
    El presente trabajo tiene como objetivo caracterizar y modelar el crecimiento microbiano de una bebida probiótica fermentada no láctea a base de extracto vegetal de tarwi. Se empleó la metodología de molienda húmeda para obtener el Extracto Vegetal de Tarwi (EVQ), luego se procedió a formular las mezclas con sacarosa (6 y 12 %) e inóculo de Saccharomyces boulardii (2 y 4 %) y se obtuvo así cuatro tratamientos (A1 – A4) con réplicas; la inoculación fue realizada a 37 °C con agitación constante a 20 RPM durante 24 horas. Se realizaron las lecturas del incremento de biomasa con un microscopio y una cámara de neubauer, expresado en (ufc/ml) en intervalos de 3 horas; se construyó curvas y parámetros cinéticos de crecimiento microbiano con el modelo matemático de Gompertz; se realizó un monitoreo de °Brix, densidad, pH, y % de acidez; se aplicó un análisis de regresión lineal; finalmente se realizó el ajuste del modelado matemático. Los resultados de la cinética de crecimiento microbiano mostraron las fases de crecimiento microbiano en todos tratamientos, sin embargo, A1 mostró el mejor ajuste en los parámetros cinéticos (C = 0.652, B = 1.296, M = 0.408). Por otro lado, se observó en la regresión lineal de las propiedades fisicoquímicas pendientes negativas con respecto a los °Brix, densidad, pH, y una pendiente positiva en la acidez. El comportamiento de la cinética de crecimiento microbiano y los cambios fisicoquímicos presentaron buenos parámetros y características propia de una bebida probiótica.
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    Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce
    (2023-04-30)
    Chambi Rodriguez, Alex Danny  
    ;
    Torres Jimenez, Ana Monica  
    ;
    Apaza Humerez, Carmen Rosa  
    ;
    Salguero-Pacco, Deysi Rosmery
    Tomato sauce is one of the most consumed dish components in the world; and, for this reason, it is one of the most studied in the food industry. The objective of this research was to evaluate the effect of quinoa germ on the chromatic properties of tomato sauce. Tomato paste was prepared with additions of powdered quinoa germ using an analysis of variance of a single factor where the percentage of quinoa germ was the independent variable and water content, water activity (aw), and chromatic properties were the response variables. The results showed that as the percentage of germ increased, values of water content and water activity lowered. However, the chromatic properties showed values with a tendency to increase. In conclusion, the quinoa germ directly impacted the variables studied.
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    Making Nuggets with gluten y Andean flour in Puno region
    (2020-01-11)
    Torres Jiménez, Ana Mónica
    ;
    Chambi Rodriguez, Alex Danny  
    ;
    Sumire Qquenta, Daniel
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    Competency analysis based on accounting career anchors using clustering techniques
    (2023-01-06)
    Sanchez Garces, Jorge Alejandro  
    ;
    Moreno Leyva, Nelly Rosario  
    ;
    Marténez Soto, Lorena
    ;
    Chambi Rodriguez, Alex Danny  
    ;
    Tapara-Yanarico, Dina Milagros
    This research work aims to identify the prevalent anchors in the professional accounting career using the Schein scale and to describe the prevalent anchors by defining the values, attitudes, aptitudes, skills, and interests. Career anchors are defined by the competence, motivation, and values a person has to perform a particular job in an organization and are present throughout their working life. When determining the soft and hard competencies of the professional profile, universities must consider the career anchors essential for graduates' work performance. To determine which anchors dominate the competencies of the graduate profile, two universities in Latin America with a degree in accounting were selected. The study was organized in two stages: first, the operationalization of the research was conducted, including the description of the instrument through the application of 40 questions divided into Schein's eight anchors. Samples were selected based on the convenience of the authors: one university in Peru and another in Colombia. The sample includes all students enrolled in the accounting major, and the data were coded and processed. In the second stage, data analysis was performed by grouping parameters, analysis of variance, explanatory analysis using a test for the best clustering algorithm, statistical testing, and discussion of the findings. The predominant anchors in the two universities are creativity, entrepreneurship, and lifestyle. The selected universities placed considerable emphasis on training future accountants with an innovative spirit, integrity, and social commitment without neglecting the professional requirements. This approach allows students to undertake challenges and new businesses in their field of work.
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    Physicochemical, microbiological and toxicological quality of raw milk in cattle basins of the region Puno-Peru
    (2015-09-30)
    Brousett-Minaya, Magaly
    ;
    Torres Jimenez, Ana Monica  
    ;
    Chambi Rodriguez, Alex Danny  
    ;
    Mamani Villalba, Bethy
    ;
    Gutiérrez Samata, Hernán
    El objetivo del presente trabajo fue evaluar la calidad de la leche cruda en cuanto a sus propiedades fisicoqumicas, microbiolgicas y toxicolgicas en siete cuencas representativas de la regin Puno. Los resultados fueron comparados con los estndares establecidos en la Norma Tcnica Peruana para leche y productos lcteos NTP 200.001-2003 y con la Norma oficial mexicana NOM-155-SCFI-2012 para los parmetros de protena y lactosa en ausencia de parmetros peruanos. Para la caracterizacin fisicoqumica se determin pH, acidez, densidad, contenido de grasa, protena, lactosa, slidos totales y slidos no grasos; tambin se realizaron anlisis microbiolgicos de E. Coli y mesfilos
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    Evaluación Físico-Química y Microbiológica de Agua para Consumo Humano Puno – Perú
    (2018-03-04)
    Brousett-Minaya, Magaly
    ;
    Chambi Rodriguez, Alex Danny  
    ;
    Mollocondo Turpo, Mery
    ;
    Aguilar Atamari, Luzbenita
    ;
    Lujano, Efrain
    Aims: to verify the sanitary quality of water for human consumption in its physicochemical and microbiological aspects, coming from four sources of supply (surface and underground) in Chullunquiani, Juliaca – Puno. It was developed between July 2014 and March 2016. Metodology: The evaluated parameters were pH, conductivity, turbidity, hardness, dissolved solids, sulfates, chlorides and total coliforms, we also analysed 23 metals, recommended by the World Health Organization (OMS). The methodology we used was the proposal in the Standard Methods for Water Analysis: APHA, AWWA. The results of this research were compared with the reference values stipulated by OMS and with the current norm of the Quality of the Water for Human Consumption of Peru´s Ministry of Health. Results: The physico-chemical parameters studied are within the acceptable range with the exception of aluminum for surface water exceeding 0,065mg / l and for the case of groundwater Boron was exceeded 0,025mg / l. Likewise it was evidenced in rainy seasons, reaching 11 866,6 CFU / 100ml (± 813,5) as maximum value. Conclusion: The water that supplies the town of Chullunquiani does not comply with microbiological regulations, demonstrating the need to implement a monitoring program that ensures a systematic monitoring of sources of supply and distribution.
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