Aislamiento e identificación de las taxa de levaduras presentes en el fruto de taxo (Passiflora mollissima), con capacidad fermentativa y resistencia alcohólicas
In alcoholic fermentation involves several microorganisms such as Candida, Pichia, Hansenula, Brettanomyces, Kloeckera, Zygosaccharomyces, Torulaspora and Saccharomyces, the latter being the most important in the production of wine, because it produces higher ethanol in anaerobic growth conditions;...
| Autor Principal: | Heredia Peñafiel, Katherine Elizabeth |
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| Otros Autores: | Kwok Tacan, Estefanía Chiayan |
| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2015
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| Materias: | |
| Acceso en línea: |
http://dspace.ups.edu.ec/handle/123456789/9052 |
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| Sumario: |
In alcoholic fermentation involves several microorganisms such as Candida, Pichia, Hansenula, Brettanomyces, Kloeckera, Zygosaccharomyces, Torulaspora and Saccharomyces, the latter being the most important in the production of wine, because it produces higher ethanol in anaerobic growth conditions; for this reason that the present investigation is based on the isolation and identification of yeast species with fermentative characteristics and alcoholic strength present in the fruit of Taxo (Passiflora mollissima) from parishes Juan Montalvo (Cayambe) and Calderon.
A total of 49 strains of yeasts with different macroscopic features such as color, size, shape, appearance and contour was obtained; of which, the alcoholic strength was determinated in agar YPD (Yeast Extract Peptone Dextrose) with varying concentrations of ethanol, resulting that the 53.06% resisted 6°GL, the 29.41% to 8°GL and no growth was observed at 10°GL. The resistant strains to 6° GL and 8°GL, were identified microscopically by lactophenol blue reagent, which allows observing structures like spores and mycelia. These strains were seeded in the lysine differential medium to select strains belonging to the genus Saccharomyces, obtaining two strains of this genus. Biochemical tests were performed RapID yeast plus to corroborate the results.
Growth kinetics of the two strains obtained was evaluated spectrophotometrically, by setting parameters such as pH and temperature using YPD broth. The results show that the optimum temperature and pH for growth is 25 ° C and 5.8 respectively. |
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