Evolución De Parámetros Fisicoquímicos De Quesillo Huilense,en Almacenamiento Refrigerado

Peña, Sandra Patricia Paz; Bolaños, Pedro Albán; Castillo, Héctor Samuel Villada

doi:10.18684/bsaa(14)110-118

Cited by 3 publications

(3 citation statements)

References 15 publications

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“…LAB L and D come from the research project [15], strains from semi-dry coffee fermentation (without water) with 0 and 24 hours of fermentation, respectively. LAB 12 was derived from the research project [16], and originates from the product (quesillo) under refrigerated storage conditions of 4°C. LAB JC came from mother's milk, which was obtained under aseptic conditions and stored at 4°C.…”

Section: Lab Strainsmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of Lactic Acid Bacteria (LAB) against Shigella sonnei ATCC 25931

Gaona

Cruz

2021

Rev.Fac.Ing.Univ.Antioquia

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The main functions of Lactic Acid Bacteria (LAB) are the production of organic acids and their characteristic as inhibitors of pathogenic microorganisms. Disease caused by Shigella sonnei is a public health risk factor, as is the resistance they develop to antibiotics. Accordingly, in this study 4 LAB isolated from coffee, quesillo, and breast milk were evaluated under in vitro conditions on Shigella sonnei, considering the presence and cell-free filtration of LAB. The LAB strains were also studied via an antibiotic test using Penicillin, Ceftriaxone, and Ciprofloxacin. The results showed antagonistic activity against Shigella sonnei due to the presence of cells and organic acids. However, the LAB bacteriocins did not inhibit the pathogen. Furthermore, LABs were sensitive to the antibiotics tested. Products from the region such as coffee and quesillo, as well as breast milk are important for their nutritional value and for their LAB content. It would be useful to involve biotechnological research in the coffee and dairy chain on the one hand, and to promote breastfeeding on the other. The tests carried out are qualitative and the inhibitory effect is attributed to the strain and not to a generalization of species. It would also be useful to perform molecular identification of the lactic acid strains studied to introduce them in other food matrices, to evaluate their viability, and to carry out in vivo tests to assess their antimicrobial activity.

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Section: Lab Strainsmentioning

confidence: 99%

“…Strain 12 has rounded white colonies on its periphery, it is milky-colored in the center, with a diameter of 3 mm. Bacilli were observed, identifying the bacteria as Gram-positive [16].…”

Section: Lab Strainsmentioning

confidence: 99%

Evaluation of Lactic Acid Bacteria (LAB) against Shigella sonnei ATCC 25931

Gaona

Cruz

2021

Rev.Fac.Ing.Univ.Antioquia

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“…Then, its surface was dried and weighed again (wet weight). The water absorption value was determined as the sum of the immersion weight gain [28].…”

Section: Water Absorptionmentioning

confidence: 99%

Evaluation of a biodegradable color concentrate in bags for coffee seedlings

Parra-Campos

Alban-Bolaños

Castillo

et al. 2020

DYNA

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The aim of this study was to evaluate different formulations of a biodegradable black concentrate obtained from cassava starch and carbon black, on the mechanical properties, color, and water absorption of a film destined to the production of biodegradable bags for coffee seedlings. The modulus of elasticity, tensile strength and elongation properties is found to show significant variation due to the pigment, plasticizer, and lubricant concentration, both longitudinally and transversely of the film, the treatment being 40% pigment with the absence of plasticizer and lubricant for the pigment, which presented greater integrity in the mechanical properties evaluated in both directions. It is also noticeable that the different masterbatch formulations had an influence on the changes in the color parameters and weight gain of the film by the influence of water absorption.

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