Determinación de la curva de crecimiento microbiano Saccharomyces Boulardii en tunta variedades chaska y negra
Author(s)
Date Issued
4 de septiembre de 2019
Type
Article
Volume
18
Issue
18
Start Page
201
End Page
214
Abstract
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.
Subjects