The sensorial characteristics of the wines produced with Muscat grapes are related to the level of terpene alcohols, so an improvement of such a level is expected as a result of hydrolytic processes conducted by Hanseniaspora. The aim of this work was to select and identify new strains for this purpose. In a second step, the strains were assayed to evaluate their oenological abilities. H. uvarum H107 and H. vineae G26 and P38 were proven to be good candidates to be used in commercial vinification processes to enhance wine properties. Wine inoculated with yeasts showed an increase in the level of aromatic compounds.
Some non-Saccharomyces yeasts, including Hanseniaspora, participate in the first stages of wine fermentation. Besides their importance in the wine production process some of these yeasts have been described to be potential producers of hydrolytic enzymes to industrial level. In this work, we pretend to evaluate the technological abilities of the Hanseniaspora strains deposited in the Spanish Type Culture Collection (CECT). First of all, we considered verification of the correct identification of the strains using several miniaturized biochemical systems and molecular techniques (PCR, RFLP and sequencing of the ribosomal D1/D2 region). The results allowed us to verify the correct adscription of the 26 strains included in this study, which exhibited concordant profiles of restriction with one of the three species described in previous studies (H. occidentalis, H. osmophila and H. valbyensis). Some other strains assigned to the species (H. uvarum, H. vineae and H. guilliermondii) showed at least two different profiles. The other objective of this study was to perform an initial screening to characterize both at quantitative and qualitative levels, the ability of these yeasts to produce valuable enzymes for wine fermentation (increase of aroma) and other applications. The more important enzymatic activities detected were β-glucosidase, β-xylosidase, and protease. The HU7, HU8, HV1, HV3, HO2 and HOC1 strains showed high levels of β-glucosidase and β-xylosidase activity, whereas some strains (HG1, HG3, HVA1, HOC 3 and HOC4 were useful for protease production.
El análisis de la competencia de un sector específico se lo puede analizar de diferentes maneras con la utilización de varios métodos, el estudio de la competencia permite a la empresa analizar el nivel de competencia que existe en el sector que se desea ingresar. El objetivo de esta investigación bibliográfica es analizar las fuerzas de Porter aplicadas por las distintas empresas en el Ecuador para mantenerse en el mercado y determinar cuál es la fuerza que tiene menos influencia en las empresas. La investigación es de carácter Descriptivo en donde realizó una revisión de trabajos de titulación los cuales analizaron la competencia utilizando las cinco fuerzas de Porter. Una vez realizada el respectivo análisis sobre las estrategias de mercado que cada empresa ha tomado en cuenta para obtener rentabilidad cada una aplica o analiza de distintas maneras las cinco fuerzas de Porter establecidas por el autor del mismo apellido mismas que pueden ser aplicadas a cualquier tipo de empresa.
In the present investigation, the extraction and subsequent characterization of the collagen in the swim bladder of catfish was developed, for which a total of twelve experimental units were analyzed, distributed in three samples with four repetitions per analysis distributed under a completely randomized design with a 0,05% of significance, the size of the experimental unit 200g of lyophilized collagen. Protein, minerals, water, pH, hydroxyproline were then quantified in addition to the microbiological assays. The results obtained correspond to 76.86% of protein, 9.02% of humidity, 14.12% of ash, while for pH 4.55, hydroxyproline 44,08% and ausence of UFC/g were reported. It is determined that it can be used in food formulations to improve the texture due to its hydroxyproline content.
This study was part of a project (Grasas By Pass), funded by Ciencias Pecuarias ESPOCH. Samples from Chimborazo and Tungurahua were analyzed. The statistical analysis included descriptive analysis and significance tests, including Tukey test. The following results of ranges were found in the first phase: humidity: 7.79% (± 0.06) – 9.99% (± 0.08); ashes: 9.16% (± 0.14) – 10.50% (± 0.01); protein: 18.73% (± 0.10) – 21.37% (± 0.52); crude fiber: 31.64% (± 0.26) – 41.69% (± 0.11); ethereal extract: 1.36% (± 0.22) – 2.13% (± 0.50); and ELN: 28.30% (± 0.09) – 34.46% (± 0.24). The results from the second phase were: F.D.N.: 41.39% (± 1.32) – 51.77% (± 0.01); F.D.A.: 37.36% (± 0.26) – 45.47% (± 1.04); and L.D.A.: 7.85% (± 0.48) – 9.30% (± 0.39). In vivo digestibility tests were developed in metabolic cages with six sheep per treatment for 11 days. The following results were found: Dry matter digestibility coefficient (C.D.M.S.): 60.78% – 66.42%; organic matter (C.D.M.O.): 61.97% – 68.24%; protein (C.D.P.B.): 74.35% – 80.23%; crude fiber (C.D.F.C): 43.73% – 59.39%; ethereal extract (C.D.E.E.): 26.56% – 51.76%; and E.L.N. (C.D.ELN): 67.26% – 81.96%. Finally, the Van Es equations were applied to estimate the values of E.M., E.Nl., E.Ng. and N.D.T. The digestibility and energy coefficients for the hay from Chimborazo - San Juan were higher, and there were lower values for Tungurahua – Cunchibamba. Keywords: chemical composition, digestibility coefficient, useful energy. RESUMEN Como parte del proyecto financiado Grasas By Pass, de la Facultad de Ciencias Pecuarias ESPOCH; se analizaron muestras procedentes de Chimborazo y Tungurahua; el análisis estadístico incluyó análisis descriptivo y pruebas de significancia según Tukey P < 0.0001, en la primera etapa se realizó el análisis proximal que reportó rangos de: humedad 7,79% (±0,06) –9,99% (±0,08), cenizas 9,16% (±0,14) – 10,50% (±0,01), proteína 18,73% (±0,10) – 21,37% (±0,52), fibra cruda 31,64% (±0,26) – 41,69% (±0,11), extracto etéreo 1,36% (±0,22) – 2,13% (±0,50) y E.L.N. 28,30% (±0,09) – 34,46% (±0,24). La segunda fase analizó: F.D.N. con valores de 41,39% (±1,32) – 51,77%(±0,01), F.D.A. 37,36% (±0,26) – 45,47% (±1,04) y L.D.A. 7,85% (±0,48) – 9,30% (±0,39). Se desarrolló las pruebas de digestibilidad In vivo en jaulas metabólicas con 6 ovinos por tratamiento durante 11 días, encontrándose rangos para el coeficiente de digestibilidad de la materia seca (C.D.M.S.) desde 60,78% – 66,42%; materia orgánica (C.D.M.O.) de 61,97% a 68,24%, proteína (C.D.P.B.) de 74,35% a 80,23%, fibra cruda (C.D.F.C) desde 43,73% hasta 59,39%, extracto etéreo (C.D.E.E.) 26,56% a 51,76%, y E.L.N. (C.D.ELN) desde 67,26% hasta 81,96%. Finalmente se aplicó las ecuaciones de Van Es para estimar los valores de E.M., E.Nl., E.Ng. N.D.T. Siendo más elevados los coeficientes de digestibilidad y energía para los henos de Chimborazo - San Juan y valores más bajos para Tungurahua- Cunchibamba. Palabras claves: composición química, coeficiente de digestibilidad, energía útil.
The purpose of the present study was to compare two types of "in vitro" digestibility assays by using commercial enzymes and guinea pig cecalliquor with the in vivo assay, to identify the assay that most resembles the in vivo response. The alfalfa was used in two cutting times of 30 and 45 days. The "in vivo" digestibility of alfalfa was analyzed, obtaining that after 30 days of cutting the digestibility was 53.64% and at 45 days it was 47.72%, while for the digestibility "in vitro", the DaisyII®-Ankom Technology with cecal liquor and commercial pepsin; for the cecal liquor a value of 55.46% and 49.90% was obtained, for the alfalfa in the two cutting times, while the digestibility with enzymes was 71.01% and 66.34% respectively. It was determined that the method with more relation to the in vivo test corresponds to the trial with cecal liquor, because it presents a lower statistical difference (p <0.05) for both cut-off times. At the same time, it is identified that the protein is the nutrient that has a higher digestibility coefficient, becoming an indicator of the nutritional quality of the food.
El análisis de la competencia de un sector específico se lo puede analizar de diferentes maneras con la utilización de varios métodos, el estudio de la competencia permite a la empresa analizar el nivel de competencia que existe en el sector que se desea ingresar. El objetivo de esta investigación bibliográfica es analizar las fuerzas de Porter aplicadas por las distintas empresas en el Ecuador para mantenerse en el mercado y determinar cuál es la fuerza que tiene menos influencia en las empresas. La investigación es de carácter Descriptivo en donde realizó una revisión de trabajos de titulación los cuales analizaron la competencia utilizando las cinco fuerzas de Porter. Una vez realizada el respectivo análisis sobre las estrategias de mercado que cada empresa ha tomado en cuenta para obtener rentabilidad cada una aplica o analiza de distintas maneras las cinco fuerzas de Porter establecidas por el autor del mismo apellido mismas que pueden ser aplicadas a cualquier tipo de empresa.
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