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http://dspace.udla.edu.ec/handle/33000/12186| Tipo de material : | bachelorThesis |
| Título : | Análisis comparativo de la diversidad microbiana y la producción de compuestos bioquímicos de cacao (theobroma cacao l.) variedades nacional y trinitario CCN-51 durante la fermentación |
| Autor : | Muñoz Moya, Aleydi Natalia Gómez Pinos, Sebastián Andrés |
| Tutor : | Yánez Mendizábal, Viviana del Rocío |
| Palabras clave : | BIOQUÍMICA INDUSTRIAL;BIOTECNOLOGÍA MICROBIANA;FERMENTACIÓN;CACAO |
| Fecha de publicación : | 2020 |
| Editorial : | Quito: Universidad de las Américas, 2020 |
| Citación : | Muñoz, A.; Gómez, S. (2020). Análisis comparativo de la diversidad microbiana y la producción de compuestos bioquímicos de cacao (theobroma cacao l.) variedades nacional y trinitario CCN-51 durante la fermentación (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | El presente estudio se enfocó en analizar la diversidad microbiana y su correlación con la generación de compuestos bioquímicos que se generan durante la fermentación de cacao de las variedades Nacional y Trinitario CCN-51... |
| Descripción : | The present study focused on analyzing microbial diversity and its correlation with the generation of biochemical compounds that occur during cocoa fermentation of the National and Trinitarian CCN-51 varieties. For this, cocoa samples were evaluated during commercial fermentation operations at COFINA company - República del Cacao, in Vinces, province of Los Ríos; together with the monitoring of the surrounding environmental factors. After which, the fluctuations of biochemical compounds such as organic acids, sugars and polyphenols were quantified by HPLC and spectrometry. In the monitoring of the surrounding chemical physical factors it was observed that fluctuations in the environmental temperature ranged from 17 degrees Celsius to 34 degrees Celsius for the National variety and between 23 degrees Celsius to 34 degrees Celsius for the Trinitarian CCN-51. Variety. The moisture content of the cocoa bean of the National variety on the first day of fermentation was 51.67 percent and the pH value was 5.26 ± 0.06. After four days, the pH value decreased to 4.76 ± 0.07 and the moisture content decreased to 48.81 percent. In contrast, Trinitarian CCN-51 cocoa had a pH value of 5.54 ± 0.11 and a moisture content of 52.1 percent, after four days of fermentation the pH decreased to 4.74 ± 0.4 and the humidity also fell to 47.3 percent. Within the internal temperature of the cocoa it was evidenced the increase of this from 26 degrees Celsius to 51 degrees Celsius in the National variety and from 22 degrees Celsius to 42 degrees Celsius in the Trinitarian CCN-51 variety. The results of the HPLC analysis showed that the most abundant organic acid during fermentation in National cocoa was lactic acid with 24.29 mg / g of dry cocoa, followed by citric acids (24.24 mg / g), oxalic (16.69 mg / g) and malic (7.70 mg / g). While in the Trinitarian CCN-51 cocoa the acid with the greatest presence was citric acid with 52.55 mg / g of dry cocoa, followed by oxalic acids (19.69 mg / g), lactic (10.12 mg / g) and malic (8.64 mg / g). The sugar analysis showed that in both varieties the fructose concentrations were the highest with 11.38 mg / g of dry cocoa in the National variety and 11.34 mg / g of dry cocoa in the Trinitarian CCN-51 variety, followed by sucrose and glucose. Where sucrose remained constant throughout the fermentation. In the phenolic acids or polyphenols, a greater presence of these was found in the Trinitarian CCN-51 cocoa than in the National cocoa. In parallel, the characterization and quantification of the microorganisms population dynamics in function of time demonstrated that the microorganisms with dominance during fermentation were yeasts such as Saccaromyces cerevicea, Hanseneispora oportunitae, Candida krusei and Pichia kudriavzevii, these were abundant during the first two days of fermentation. Followed by bacteria such as Lactobacillus spp. and Acetobacter spp., in addition, sporulated bacteria of the genus Bacillus were identified at the end of the fermentation. Similarly, filamentous and sporulated fungi were detected in greater concentration at the end of the fermentation, such as Aspergillius spp. and Fusarium spp These results demonstrated that for both cocoa varieties there is a direct correlation between the quantified biochemical compounds (organic acids and sugars) and the characterized microorganisms. With respect to polyphenols, a correlation between the identified microorganisms and the concentrations of this compound was not determined. |
| URI : | http://dspace.udla.edu.ec/handle/33000/12186 |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2020-16.pdf | 2,25 MB | Adobe PDF | Visualizar/Abrir |
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