Browsing by Author "Vera Lizcano, Omaira (Directora)"
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Item Aislamiento, identificación y caracterización de bacterias ácido acéticas (BAA) para la producción de vinagre a partir de vino tinto(Universidad Santiago de Cali, 2021) Portilla Sinisterra, Andrés Fernando; Vera Lizcano, Omaira (Directora)Studies of the microorganisms associated with the fermentation processes, their identification and the standardization of their biotechnological use, are of great interest for the economic and technological growth of a country. In this study, a winemaking protocol was obtained to later produce vinegar for human consumption through acetic fermentation, which is carried out mainly by acetic bacteria under aerobic conditions. 10 batches of wine were produced from Isabella grapes, obtained in the municipality of Ginebra-Valle del Cauca, an alcohol percentage between 9,8 – 11,2% was reached, to later obtain acetic acid. The Orleans method was used to make vinegar, which consists of stationary oxidation of ethanol in acetic acid, under the conditions required for the growth of acetic bacteria, from which a concentration of acetic acid between 47,4 - 60 g / L. Subsequently, the bacteria of the Acetobacteraceae family were isolated by means of cutives and identified by means of biochemical techniques. Later, with the Vitek 2 team, the Acetobacter acetti species was identified as the acetic bacteria found in vinegar, it was cryopreserved. This microorganism can be used to produce balsamic vinegar, which is of great commercial interest.Item Aprovechamiento de los residuos sólidos obtenidos de la producción de cerveza: Bagazo de cebada(Universidad Santiago de Cali, 2022) Marulanda Lopez, Sebastian Camilo; Alzate Calderón, Paola Carolina (Directora); Vera Lizcano, Omaira (Directora)The brewing industry generates a large amount of polluting waste, taking into account the high energy consumption, water consumption and atmospheric emissions; this leads to a great environmental impact. In the present work, the utilization of barley bagasse residue was used to reduce this impact. Initially, the barley (waste from the USC brewery) was collected, dried and finally the nutritional value of the dried bagasse was evaluated by means of a nutritional table analysis, to take advantage of the waste and determine whether it could be used in human food. To achieve the above, a drying process was initially carried out in a convection oven, evaluating different temperatures, and then milled to obtain a functional flour suitable for human consumption as a final product. Thanks to this work, it is concluded that it is possible to obtain a product with potential use in the field of human nutrition and leaves a precedent to help the circular economy of the waste generated in the USC brewery plant. This work is also a positive contribution to the reduction of the environmental impact that today is a global problem in many industries such as brewing.Item Determinación de la capacidad fermentativa en levaduras nativas de uvas negras en el Valle del Cauca(Universidad Santiago de Cali, 2022) Guerrero Murillo, Yuliana Alexandra; Mateus Llanos, Jennifer Alejandra; Alzate Calderón, Paola Carolina (Directora); Vera Lizcano, Omaira (Directora)Isabella grape (Vitis labrusca) is a black grape variety grown in the municipality of La Unión (Valle del Cauca). This municipality is one of the largest producers of this type of grape in the region, for consumption in the family basket; this grape variety is one of the main sources of native yeasts, which could help positively in the fermentation process for winemaking. The main objective of this research was to isolate some yeast strains in black grapes, to standardize a red wine. Regarding the methodology used, the alcoholic fermentation process was evaluated in a spontaneous way, performing a re-fermentation process from a batch of wine. To achieve this, parameters such as pH, temperature, density, and alcohol percentage were analyzed. The results show that the Isabella de la Unión Valle grape can be used in the fermentation process and is suitable for obtaining wine, since it contains native yeasts suitable for carrying out an adequate fermentation process. In conclusion, it was determined that the microbial load is suitable to corroborate that, within the parameters, the alcoholic percentage is within what is indicated by Colombian regulations for commercial fruit wines, and, in addition, the sensory characteristics of the wine obtained are optimal and suitable for the production of this type of wine, mainly favoring the economy of the region.Item Genes que codifican para proteínas transportadoras exhiben mutaciones no sinónimas en parásitos de Plasmodium vivax que circulan en área endémica para malaria en Amazonas, Brasil(Universidad Santiago de Cali, 2021) Tabares León, Dolly Isabella; Vera Lizcano, Omaira (Directora)Plasmodium transmission continues to be a public health problem, in 2018 it caused 228 million cases, the highest parasite load is caused by Plasmodium falciparum and Plasmodium vivax. In America 75% of malaria cases are caused by Plasmodium vivax. Chloroquine is the first-line antimalarial, however, resistance is found in 90% of Plasmodium falciparum isolates and 10% in Plasmodium vivax. In this work, the non-synonymous point mutations in genes that code for transporter proteins of Plasmodium vivax parasites exposed to chloroquine, circulating in areas endemic for malaria in Brazil, will be analyzed. The prevalence of mutations will be evaluated using the surveyor mutation software, using the strain susceptible to Chloroquine, Sal I., as a reference strain. The finding of non-synonymous mutations in the genes studied can provide guidance for the study of resistance to Chloroquine.