Determination of the microbial growth curve of Saccharomyces Boulardii in Tunta Chaska

• Martha Rodriguez Molina

  , Centro de Investigacion de Tecnologia de alimentos, Escuela Profesional de Ingeniería de industrias alimentarias, Universidad Peruana Unión, Lima-Perú

  Author

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.

1. Martha Rodriguez Molina, , Centro de Investigacion de Tecnologia de alimentos, Escuela Profesional de Ingeniería de industrias alimentarias, Universidad Peruana Unión, Lima-Perú

   Ingeniero de Alimentos.

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