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Tipo de material : bachelorThesis
Título : Evaluación de levaduras en el proceso de fermentación de cacao nacional (Theobroma cacao L.) en dos regiones del Ecuador
Autor : Alcívar Barahona, David Artemio
Tutor : Meléndez Jácome, María Raquel
Palabras clave : CACAO;ALIMENTOS Y BEBIDAS FERMENTADOS;INDUSTRIA ALIMENTICIA;INDUSTRIA DULCERA
Fecha de publicación : 2018
Editorial : Quito: Universidad de las Américas, 2018
Citación : Alcívar Barahona, D. A. (2018). Evaluacion de levaduras en el proceso de fermentacion de cacao nacional (Theobroma cacao L.) en dos regiones del Ecuador (Tesis de pregrado). Universidad de las Américas, Quito.
Resumen : El presente estudio estuvo enfocado a la tecnificación de procesamiento de fermentación en las localidades de Vinces provincia de Los Ríos en la empresa República de Cacao en Colaboración con COFINA y Shushufindi provincia Sucumbíos en la empresa PACARI...
Descripción : The present study was focused on the fermentation processing technification in the towns of Vinces province of Los Ríos in the Republic of Cacao Company and Shushufindi province of Sucumbíos in the PACARI Company. For the technification of the process, in both companies, the microorganisms present in the cocoa fermentation process were identified in production lots of the National and Trinitario varieties, clone CCN-51. This is because the fermentation processes are carried out empirically by the farmers belonging to each locality which is why there is no certainty regarding the microorganisms that are present in the fermentation process, which results in a high variability in the cocoa bean market. In order to standardize the quality processes in both National and Trinitario clone CCN-51 both companies, Republic of Cacao and Pacari decided to investigate the microorganisms that are in greater quantity in the fermentation process. The types that appeared in the area of Vinces province of Los Ríos were Saccharomyces cerevisiae (37 percent), Candida magnoliae (45 percent) and Candida krusei (2.18 percent), while, in the area of Shushufindi, province of Sucumbíos, were Saccharomyces cerevisiae (16 percent), Kloeckera spp. (1 percent) and Candida spp. (83 percent), being the Candida magnoliae species the one with the greatest presence in both locations. Based on these results and in order to increase the index of fully fermented grains, an analysis was performed in order to establish the morphological determination of the types of yeasts present in the fermentation process by API kit. Once the most prevalent yeasts were identified in both varieties, the effect of a Candida magnoliae isolate de the National and Trinitario cocoa samples clone CCN-51 compared with commercial Saccharomyces cerevisiae and the control that was not I make some change in the microbial flora of fermentation. The results showed that the fermentation index with the Candida magnoliae inoculum in the variety Trinitario clone CCN-51 was 82 percent, while with the National variety it was 58 percent. In the analysis of the temperature and pH during the fermentation it was obtained that in both varieties it was superior with the inoculum of Candida magnolie in comparison to Saccharomyces cerevisiae. Therefore, the grains inoculated with Candida magnoliae presented better results in the fermentation in comparison with the grains inoculated with Saccharomyces cerevisiae and to the control, being the Trinitario variety clone CCN-51 the one with the highest fermentation index. In this way it is concluded that the inoculation of Saccharomyces cerevisiae improved the effectiveness in the fermentation phase and that its identification will allow to standardize the quality of the cocoa bean in the zones studied.
URI : http://dspace.udla.edu.ec/handle/33000/10390
Aparece en las colecciones: Ingeniería Agroindustrial y de Alimentos

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