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http://dspace.udla.edu.ec/handle/33000/10208Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Ortín Hernández, José Ignacio | - |
| dc.creator | Ormaza Villegas, Evelin Gisela | - |
| dc.date.accessioned | 2018-10-19T17:17:07Z | - |
| dc.date.available | 2018-10-19T17:17:07Z | - |
| dc.date.issued | 2018 | - |
| dc.identifier.citation | Ormaza Villegas, E. G. (2018). Evaluación del efecto conservante de nisina y EDTA sobre Escherichia coli en queso fresco (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TIAG-2018-27 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/10208 | - |
| dc.description | In Ecuador the dairy industry processes 2 662,560 liters per day, 31 percent is used for cheese making. Fresh cheese is a product with high demand nationwide; due to its nutritional, organoleptic characteristics and low price. However, there is a microbiological contamination problem of dairy products, mainly due to Escherichia coli, which causes various gastrointestinal diseases. Preservative additives have been used to prevent microbiological proliferation but also maintain the organoleptic characteristics of the product. One of the additives used in fresh cheese is nisin. Nisin does not act against Gram negative bacteria, however, in some studies it has been proposed that when nisin is combined with EDTA, both of them penetrate and affect the Gram negative bacteria. The main objective of this project is to evaluate the preservative effect of nisin and EDTA on Escherichia coli growth. For this, a control treatment was carried out and three treatments with different concentrations of additives were used in the elaboration of fresh cheese, which was inoculated with (4.0 X104) of E. coli and stored. To determine the synergy between the anti-growth additives of this pathogen, a microbial count was performed on NeoflimTm plates, on days 5, 8 and 12. The results obtained showed that treatment 1 (100 mg between kg EDTA and 25 mg between kg) was the most effective because it reduced the microbial population by 50 percent. In conclusion, a higher concentration of EDTA and nisin exerted an inhibitory effect in the treatments, showing a lower concentration of Escherichia coli. In future trials it is recommended to analyze the functionality of nisin and EDTA separately, to determine the antimicrobial effect of each preservative on the growth of Escherichia coli. | en |
| dc.description.abstract | La industria láctea formal procesa 2662.560 litros diarios, de los cuales el 31 por ciento se destina a la elaboración de quesos... | es_ES |
| dc.format.extent | 59 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2018 | es_ES |
| dc.rights | openAccess | es_ES |
| dc.subject | ANÁLISIS DE ALIMENTOS | es_ES |
| dc.subject | MICROBIOLOGÍA DE ALIMENTOS | es_ES |
| dc.subject | EFECTOS RESIDUALES | es_ES |
| dc.subject | CONSERVANTES | es_ES |
| dc.subject | COMPUESTOS ORGÁNICOS | es_ES |
| dc.subject | QUESO | es_ES |
| dc.title | Evaluación del efecto conservante de nisina y EDTA sobre Escherichia coli en queso fresco | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2018-27.pdf | 1,76 MB | Adobe PDF | Visualizar/Abrir |
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