Chambi Rodriguez, Alex Danny

Preferred name
Chambi Rodriguez, Alex Danny
Main Affiliation
Email
adanny@upeu.edu.pe
ORCID

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Mostrando 1 - 10 de 18
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    Modelamiento cinético de Saccharomyces cerevisiae var. boulardii
    (2021-03-10)
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    In recent years, the consumption of probiotic products has been increasing due to their beneficial effects on health, however, their development is limited and even more, kinetic studies that describe the microorganism-food relationship and the behavior of these during fermentation, for these reasons the objective of this research was to kinetically model Saccharomyces cerevisiae var. boulardii in Fresh Cow’s Milk (FCM) and Quinoa Vegetable Extract (QVE). For this purpose, the tests were carried out in triplicate, placing each of the samples separately in 250 ml flasks, to later sterilize them at 121 °C × 15 min, then the strain was inoculated at 37 °C keeping the temperature under constant stirring (20 RPM) until completing six hours of incubation, for the construction of the kinetic models (Gompertz and Logistico) the colony-forming units per milliliter (cfu /ml) were counted in one-hour intervals. Likewise, pH measurements and the percentage of lactic acidity were carried out. To determine if there is a statistical difference between samples, a t-test of independent samples was applied to a significance of 95%, in addition, for each of the kinetics, the calculation of goodness-of-fit models and the normality analysis of each of the models on each substrate. The results show that there is a difference in each kinetic with a value p = 0.019, likewise, the model that best presented for both substrates was the Gompertz model, however, FCM showed a better behavior compared to QVE, and the normality test showed that all the data were normally distributed. Finally, Saccharomyces cerevisiae var. boulardii being FCM the best substrate.
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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)
    Edith Jessica Colque Cruz
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    Noe Benjamín Pampa-Quispe
    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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    Modelos cinéticos sigmoidales aplicados al crecimiento de Saccharomyces boulardii
    (2021-01-15)
    Universidad Peruana Unión, Juliaca, Perú
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    Ana Mónica Torres Jiménez
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    Universidad Peruana Unión, Juliaca, Perú
    Predictive microbiology is an interesting tool that allows evaluating the behavior of biomass and metabolites in different culture media, providing multiple benefits, whether scientific or industrial, for these and other reasons the objective of this research was to evaluate applied sigmoidal kinetic models to the growth of Saccharomyces boulardii in milk. For this purpose, flasks were prepared with 200 mL of fresh cow's milk, previously sterilized at 121 ° C x 15 min, then the strains were inoculated at a temperature of 37 ° C and incubated at the same temperature under constant shaking of 20 revolutions per minute (rpm) in a water bath with shaking, for 7 h; To construct the curves and obtain the growth constants, colony-forming units were counted per milliliter (cfu / ml) at one-hour intervals, with a monocular microscope and Neubauer chamber. Also, the pH and titratable acidity expressed in lactic acid were measured. The data obtained were converted to a logarithmic scale to apply the sigmoidal equations of Gompertz, Logistic, Modified Logistic and Weibull. The results of the kinetic modeling gave us that the modified Logistics and Logistics models presented a better fit compared to the rest. Likewise, the Weibull model presented the lowest value of adjustment, on the other hand, in the analysis of the statistical criteria, all models except Weibull present similarity. Finally, each sigmoidal model allowed to evaluate the growth of Saccharomyces boulardii with each of its kinetic constants.
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    Influence of temperature and solute concentration during osmotic dehydration of apple (Malus domestica) cubes on the stability of probiotics
    (2023-08-31)
    Maritza Yola Ccaza–Cari
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    Currently, there is an upsurge in preference for the consumption of probiotic-rich foods. Besides their nutritive function, these compounds have demonstrated, in some instances, medicinal properties. The purpose of this study was to evaluate how temperature and sucrose concentration influenced the stability of probiotics (specifically Saccharomyces boulardii) during the osmotic dehydration of Granny Smith apple (Malus domestica) cubes. We prepared osmotic solutions with different sucrose concentrations (40, 50, and 60°Brix). We inoculated S. boulardii (250 mg each) into these solutions, followed by immersion of 1 cm-cubed apple cubes. We exposed these cubes to varying temperatures (37°C, 42°C, and 47°C) for a duration of 80 min. Various parameters were calculated, including the percentage of weight loss, percentage of solid gain, number of generations, and the doubling time. Results indicated that the apple cubes with more extreme dehydration were those treated at 50°Brix and 47°C exhibiting a weight loss of 40%. The treatment at 60°Brix and 42°C stood out, showing an increase of 350% of solid gain compared to other groups. Additionally, the highest number of generations of the strain occurred in the group treated at 50°Brix and 37°C, with a value of 9.32 ± 0.11 CFU/g and a doubling time of 7.50 ± 0.09 min. In conclusion, we deduced that under conditions of elevated temperatures and high solute concentrations, the S. boulardii strain might undergo inhibition and fail to develop adequately in the apple cubes subjected to osmotic dehydration.
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    Physicochemical, microbiological and toxicological quality of raw milk in cattle basins of the region Puno-Peru
    (2015-09-30)
    Magaly Brousett-Minaya
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    Ana Torres Jiménez
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    Bethy Mamani Villalba
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    Hernán Gutiérrez Samata
    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)
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    Mery Mollocondo Turpo
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    Luzbenita Aguilar Atamari
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    Efrain Lujano
    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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    Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread
    (2024-12-31)
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    Lizeth Vanessa Coila-Tiña
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    Palmira Sandoval-Sandoval
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    Ana Mónica Torres-Jiménez
    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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    Evaluación de la cinética de degradación térmica de la vitamina C en la pulpa de tumbo (Passiflora mollissima b.)
    (2022-09-16)
    Sandra Rosy Quillimamani Soncco
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    Vitamin C is an important micronutrient, which is found in acidic fruits such is the case of tumbo, studies have shown beneficial effects of vitamin C on health due to its antioxidant and free radical scavenging capabilities. The objective of the research was to evaluate the thermal degradation kinetics of vitamin C of the pulp of tumbo (Passiflora mollissima b.). The pulp of tumbo was prepared and subsequently subjected to different temperatures (60, 70 and 80 ° C) and times (0, 5, 10, 15 and 20 min). The vitamin C content in the pulp of tumbo was 77.01 mg / 100g which was analyzed by spectrophotometry. The results showed that vitamin Cdegradation followed second-order kinetic models. The degradation rate constants for ascorbic acid in the tumbo pulp were: k60 = 0.014 min-1, k70 = 0.019 min-1 and k80 = 0.023 min-1 and the decimal reduction times are: D60 = 162.17 min, D70 = 121.74 min and D80 = 101.76 min. The z value was 99 ° C, the Ea in the temperature range of 60-80 ° C is 22.84 kJ / mol and the value of Q10 is 1.60. The optimal time and temperature of pasteurization in the pulp of tumbo is 10.69 min at 60 ° C, for presenting the best correlation index, retaining the greatest amount of ascorbic acid, presenting a lower reaction rate and requiring a longer time of decimal reduction. It was concluded that the higher the temperature, the higher the degradation of vitamin C, the data obtained will help to predict the best conditions of processing of the pulp of tumbo and minimize degradation since it is an important quality factor.
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