Browsing by Author "Delgado Ospina, Johannes (Director)"
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Item Efecto de extractos polares de borojó y cascarilla de cacao sobre la viabilidad de aislados de Enterobacteriaceae presentes en cacao y sobre su producción de biopelículas.(Universidad Santiago de Cali, 2024) Rodríguez Rentería, Luisa Valentina; Fernández Daza, Fabián Felipe (Director); Delgado Ospina, Johannes (Director)In recent years, interest has been aroused by the antimicrobial and biofilm removal properties that some bioactive compounds present in plants may present, including polyphenols. Borojó (Borojoa patinoi) and cocoa shell (Theobroma cacao L.) (byproduct generated after the bean roasting process) are rich in polyphenols and antioxidant compounds. In this work, the effect of polar extracts of Borojó pulp and cocoa shell on the viability of bacterial isolates of Enterobacteriaceae obtained from cocoa fermentation and on their biofilm production was studied. The extracts were obtained by solid-liquid extraction with ethanol: water (1:1) and ultrasound for 80 minutes at 25°C. The Folin-Ciocalteu method was used for the total quantification of phenolic compounds. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of the extracts were determined against 15 bacterial isolates belonging to the genera Klebsiella, Enterobacter, and Escherichia and 3 strains of Salmonella, (ATCC) by broth microdilution. The effect of the extracts on biofilm formation was evaluated on a polystyrene surface. The borojó extract presented antimicrobial activity against all the isolates evaluated at concentrations that varied between 66 to 90 mg/mL and a reduction in biofilm formation by more than 88.6%. The cocoa shell extract did not present antimicrobial activity and reduced biofilm formation by 27.7%. Borojó extracts should be considered potential sources of antimicrobial compounds.Item Exploración de la presencia de Salmonella spp. en una infusión de cascarilla de cacao(Universidad Santiago de Cali, 2021) Balanta Chavarriaga, Leidy Vanessa; Delgado Ospina, Johannes (Director)Salmonella is an enteropathogen responsible for foodborne diseases, with the particularity of tolerating high temperatures and low water activity (Aw) when found in food matrices with high lipid content such as cocoa and some of its derivatives. Among the byproducts of cocoa production is the cocoa husk obtained after the processes of fermentation, drying and roasting of the beans, which is used to prepare infusions. It was evaluated the susceptibility of three strains of Salmonella (S. enterica ATCC 10768, S. typhimurium ATCC 14028, S. enterica ATCC 53648) to survive in the conditions typical of cocoa husks destined to the preparation of infusions. The three strains of Salmonella were inoculated in the shell at a concentration of 106 CFU mL-1 and were quantified during the process of elaboration of the infusion. The quantification of Salmonella was developed by the most probable number technique (MPN). It was found that Salmonella did not present any type of survival both in heating and storage. The susceptibility test developed by Kirby Bauer's method suggests that the polyphenols present in cocoa husk inhibit the growth of Salmonella, being S. enterica ATCC 53648 the most susceptible strain to environments with low or high contents of polyphenols.Item Identificación de bacterias ácido lácticas y ácido acéticas implicadas en la fermentación del cacao, proveniente de dos departamentos de colombia(Universidad Santiago de Cali, 2021) Lenis Castaño, Edward Andrés; Rivas Tobar, Jhojan Andrés; Delgado Ospina, Johannes (Director)Cocoa is a tropical plantation crop, the fruit is produced in the form of beans or almonds. These are used in the production of chocolates and other products. In Colombia, this crop has great implications in the production of food and cosmetic products for domestic consumption, as well as being an attractive product for international markets. The main objective of this research was to identify lactic acid bacteria (LAB) and acetic acid bacteria (BAA), present in cocoa fermentation and analyze some enzymatic activities of these microorganisms. Seven cocoa samples from two departments of Colombia were analyzed, identifying fifteen BAL strains and eighteen BAA strains. From these isolates predominant strains were found such as: Lactobacillus plantarum and Acetobacter pasteurianus. A qualitative analysis was carried out to determine the pectinolytic, cellulolytic, amylolytic and lipolytic activity of the isolated strains. Cellulolytic activity was observed for the strain A. pasteurianus J5-05. With which the importance of this strain was determined, as a prospectus for future research in which its qualities as a microorganism of biotechnological interest are determined.