masterThesis
Evaluación del efecto de factores intrínsecos de una matriz líquida sobre la inactivación microbiana mediante la aplicación de ultrasonido de alta intensidad.
Fecha
2013-03-15Registro en:
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TE05792
159383
Autor
Klotz Ceberio, Bernadette
Aguilar Rivera, Catalina
Institución
Resumen
El ultrasonido de alta intensidad (UAI), se perfila como una tecnología promisoria para la conservación de alimentos. Sin embargo, hacen falta estudios sistemáticos del efecto de propiedades intrínsecas del medio sobre la efectividad de los tratamientos que permitan determinar su potencial de aplicación real. En este trabajo se evaluó el efecto del UAI sobre tres cepas microbianas de importancia en alimentos y con características diferenciales a nivel de pared celular: Listeria monocytogenes, Escherichia coli y Saccharomyces cerevisiae, y se determinó la influencia de diferentes condiciones intrínsecas del medio (glucosa, NaCl, grasa y pH) sobre la inactivación microbiana. Los resultados mostraron que la concentración celular de L. monocytogenes, E. coli y S. cereviciae, se redujo luego de 10 minutos de tratamiento y se encontró que los factores intrínsecos del medio ejercen un efecto significativo sobre la cinética de inactivación microbiana por ultrasonido. Nota: Para consultar la carta de autorización de publicación de este documento por favor copie y pegue el siguiente enlace en su navegador de internet: http://hdl.handle.net/10818/8779