Currently, Peruvian scientific production is low and therefore there is a concern in universities in how to generate university scientific production. In Peru, scientific production is a priority need in addition to being a requirement of Law 30220 that indicates the obligation to present a research work to obtain the academic degree

Currently, Peruvian scientific production is low and therefore there is a concern in universities in how to generate university scientific production. In Peru, scientific production is a priority need in addition to being a requirement of Law 30220 that indicates the obligation to present a research work to obtain the academic degree

Currently, Peruvian scientific production is low and therefore there is a concern in universities in how to generate university scientific production. In Peru, scientific production is a priority need in addition to being a requirement of Law 30220 that indicates the obligation to present a research work to obtain the academic degree

Currently, Peruvian scientific production is low and therefore there is a concern in universities in how to generate university scientific production. In Peru, scientific production is a priority need in addition to being a requirement of Law 30220 that indicates the obligation to present a research work to obtain the academic degree

The present study, had the purpose of developing a fermented non-dairy probiotic drink based on tarwi, for this purpose the legume was unmarked, and then obtained Tarwi Vegetable Extract (EVQ) by blending it, then proceeded to make mixtures with sucrose (6 and 12%) and inoculum of Saccharomyces boulardii (2 and 4%) thus obtaining a total of 4 treatments (A1 - A4), the inoculation was performed at 37 ° C with constant agitation at 20 RPM for a period of 24 hours; where at three-hour intervals readings of the biomass increase were made with a microscope and a neubauer chamber expressed in (cfu / ml) at intervals of 3 hours, curves and kinetic parameters of microbial growth were constructed with the mathematical model of Gompertz, a monitoring of ° Brix, density, pH, and% of acidity was carried out, a linear regression analysis was applied; finally the adjustment of the mathematical model...

The present study, had the purpose of developing a fermented non-dairy probiotic drink based on tarwi, for this purpose the legume was unmarked, and then obtained Tarwi Vegetable Extract (EVQ) by blending it, then proceeded to make mixtures with sucrose (6 and 12%) and inoculum of Saccharomyces boulardii (2 and 4%) thus obtaining a total of 4 treatments (A1 - A4), the inoculation was performed at 37 ° C with constant agitation at 20 RPM for a period of 24 hours; where at three-hour intervals readings of the biomass increase were made with a microscope and a neubauer chamber expressed in (cfu / ml) at intervals of 3 hours, curves and kinetic parameters of microbial growth were constructed with the mathematical model of Gompertz, a monitoring of ° Brix, density, pH, and% of acidity was carried out, a linear regression analysis was applied; finally the adjustment of the mathematical model...