Kinetic modeling of Saccharomyces cerevisae var. boulardii

• Alex Danny Chambi Rodriguez

  , Centro de Investigación de Tecnología de alimentos, Escuela Profesional de Ingeniería de Industrias alimentarias, Universidad Peruana Unión-Puno, Perú

  Author

  https://orcid.org/0000-0002-0858-0332 (unauthenticated)

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 Logístico) 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.

1. Alex Danny Chambi Rodriguez, , Centro de Investigación de Tecnología de alimentos, Escuela Profesional de Ingeniería de Industrias alimentarias, Universidad Peruana Unión-Puno, Perú

   Ingeniero de Alimentos. Maestrante en Ciencia y Tecnología de Alimentos. Especialista en Microbiología de Alimentos. ORCID: https://orcid.org/0000-0002-0858-0332

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