El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.

The aim of this study was to determine histopathological lesions and bacterial isolates in organs and tissues of clinically healthy gamitanas (Colossoma macropomum). Forty juveniles were collected from a fish farm in the region of Ucayali, Perú. Samples were collected from kidney, liver, spleen, stomach, gills and muscle for histopathological and bacteriological analysis. In the liver was found hydropic degeneration (39/40), in kidney, hydropic degeneration and tubular necrosis (40/40) with an increase of melanomacrophage centres in the periphery of the tubules, in stomach, hyaline degeneration (25/40), and in gills, infiltration of inflammatory cells in branchial filament (40/40), interlamellar epithelium hyperplasia (40/40) and hyperplasia in branchial filament (18/40). No lesions were found in the spleen. Myxosporean parasites were found in gills (2/40), kidney (40/40) and muscle (12...

El objetivo del presente estudio fue determinar lesiones histopatológicas y aislar agentes infecciosos en órganos y tejidos de gamitanas (Colossoma macropomum) aparentemente sanas. Se colectaron 40 especímenes juveniles en una piscigranja de la zona de Ucayali, Perú. Se tomaron muestras de hígado, bazo, riñón, estómago, branquias y músculo para análisis histopatológico y de los cinco primeros para análisis bacteriológico. En el hígado se encontró degeneración hidrópica (39/40), en el riñón se observó degeneración hidrópica y necrosis tubular (40/40), con incremento de centros melanomacrófagos en la periferia de los túbulos, en el estómago se observó degeneración hialina en las células de la mucosa (25/40), y en las branquias se observó infiltración de células inflamatorias en filamento branquial (40/40), hiperplasia del epitelio interlaminar (40/40) e hiper...

This research was supported by the Programa Nacional de Innovación para la Competitividad y Productividad (Innovate Perú), under the contract N° 223-FINCyT-IA-2013 and Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (FON-DECYT), research project PROCYT N° 316-2011-CONCYTEC-OAJ from Peru.

Bacillus strains isolated from several stages of white asparagus production/processing before/after thermal treatment were characterized molecularly by BOX–PCR amplification and 16S ribosomal gene sequencing.

Increasing European and American market demand for high quality canned asparagus from Peru has prompted the need to identify and quantify the microbial spore load on fresh asparagus important in the establishment of safe thermal processes. This 2-phase study was made in an asparagus packing and processing company in Peru. In Phase I of the study, soil samples were taken from different field locations throughout the asparagus cultivars during the growing season. In Phase II, asparagus were taken as they moved through the entire production chain from field harvest during the cannery processing line to the retort.

Introduction: Tarwi is an ancient leguminous plant that has been grown for many centuries in the Andean region. It has rich protein and fat contents, and since it has probiotic actions it may be used as a nutritional supplement in dairy products in Peru.Objective: To establish preliminary tests for the formulation and elaboration of a yogurt product using tarwi flour, aiming at the acceptability of such a product.Material and method: An experimental development study performed with Lupinus mutabilis Sweet for the development of a nutritional yogurt formulation incorporating Tarwi flour, and with nutritional, sensorial, and microbiological assessment.Results: Two mixtures incorporating different concentrations were elaborated (YSPT1; 70% powder milk + 30% tarwi flour), (YSPT2; 80% powder milk + 20% tarwi flour). Total solid contents in the mixtures were between 12 to 1...

Introduction: Tarwi is an ancient leguminous plant that has been grown for many centuries in the Andean region. It has rich protein and fat contents, and since it has probiotic actions it may be used as a nutritional supplement in dairy products in Peru.Objective: To establish preliminary tests for the formulation and elaboration of a yogurt product using tarwi flour, aiming at the acceptability of such a product.Material and method: An experimental development study performed with Lupinus mutabilis Sweet for the development of a nutritional yogurt formulation incorporating Tarwi flour, and with nutritional, sensorial, and microbiological assessment.Results: Two mixtures incorporating different concentrations were elaborated (YSPT1; 70% powder milk + 30% tarwi flour), (YSPT2; 80% powder milk + 20% tarwi flour). Total solid contents in the mixtures were between 12 to 1...

The present research aimed at the biochemical characterization and molecular identification of pathogenic strains of Aeromonas sp, isolated from juvenile rainbow trout with clinical signs compatible with aeromoniasis in six fish farms in Junín (2), Pasco (2), Cajamarca (1) and Ancash (1), Peru. In total, 60 juvenile trout of 4-5 months were selected, with suggestive signs of outbreaks of aeromoniasis between 2017 and 2018. Euthanasia and necropsy were performed and the external and internal lesions present were recorded. Bacterial isolation of spleen and anterior kidney samples was carried out on TSA and GSP agar for 24-48 hours at 25 °C, bacterial colonies were characterized by biochemical tests and identified by conventional PCR using specific primers of the 16S rRNA gene (Aeromonas spp.), fstA (A. salmonicida) and gyrB (A. hydrophila), and sequencing was performed and confirmed by B...

El presente trabajo de investigación es una contribución al aprovechamiento industrial de las algas cianofitas del género Nostoc como aditivo viscosante  para la elaboración de productos alimenticios. En el estudiose realizó la recolección, estabilización y extracción de polisacáridos de muestras de Junín, Ancash, Cajamarca y Pachacamac (Lima). Así mismo se realizó el análisis fisicoquímico, microbiológico y toxicológico, con la finalidad de garantizar su inocuidad y seguridad para el consumo humano.Los resultados son: pH neutro: 7.115 (N. sphaericum) y 7.679 (N. commune).El análisis de la viscosidad de N. sphaericumdio un mayor valor de38.3 cps, mientras que en N. communese obtuvo 4.5 cps. El punto de gelificación dio un mayor valor para N. sphaericum comparado con N. commune. En el análisis microbiológico se encontró ausencia de microorganismos patógenos. La dosi...

El presente trabajo de investigación es una contribución al aprovechamiento industrial de las algas cianofitas del género Nostoc como aditivo viscosante  para la elaboración de productos alimenticios. En el estudiose realizó la recolección, estabilización y extracción de polisacáridos de muestras de Junín, Ancash, Cajamarca y Pachacamac (Lima). Así mismo se realizó el análisis fisicoquímico, microbiológico y toxicológico, con la finalidad de garantizar su inocuidad y seguridad para el consumo humano.Los resultados son: pH neutro: 7.115 (N. sphaericum) y 7.679 (N. commune).El análisis de la viscosidad de N. sphaericumdio un mayor valor de38.3 cps, mientras que en N. communese obtuvo 4.5 cps. El punto de gelificación dio un mayor valor para N. sphaericum comparado con N. commune. En el análisis microbiológico se encontró ausencia de microorganismos patógenos. La dosi...