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Fermentación
26
Perú
24
https://purl.org/pe-repo/ocde/ford#2.11.04
22
Evaluación
14
fermentation
14
Cacao
11
Fermentation
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fermentation process » termination process (Expander búsqueda), implementation process (Expander búsqueda), creation process (Expander búsqueda)
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1
tesis de maestría
The thesis has two purposes: The first one is to build a mathematical model that better approximates (with respect to the mathematical model in [2]) to the behaviour of the wine fermentation process with the addition of certain amount of nitrogen at some instant of time, based in [2]. This mathematical model is described by mean ordinary differential equations including some parameters which will be identified solving some optimization problems. The second purpose of the thesis is to study the improved model but introducing some control variables in order to stabilize in an appropriated sense the corresponding dynamical system of the new model. This is a kind of MIMO nonlinear system control problems and will be solved using the tools in [6].La tesis tiene dos objetivos: El primero es construir un modelo matemático que aproxime mejor (con respecto al modelo matemático en “Modeling th...
2
tesis de maestría
The thesis has two purposes: The first one is to build a mathematical model that better approximates (with respect to the mathematical model in [2]) to the behaviour of the wine fermentation process with the addition of certain amount of nitrogen at some instant of time, based in [2]. This mathematical model is described by mean ordinary differential equations including some parameters which will be identified solving some optimization problems. The second purpose of the thesis is to study the improved model but introducing some control variables in order to stabilize in an appropriated sense the corresponding dynamical system of the new model. This is a kind of MIMO nonlinear system control problems and will be solved using the tools in [6].
3
artículo
Publicado 2016
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The presence of ochratoxinA(OTA), a mycotoxin with carcinogenic properties, was analyzed in the white cocoa of Piura. Samples were collected in four stages of grain production: harvest, fermented, dried and stored. The analysis was done both on the grain shell and on the cotyledon. The samples were collected from the collection center of the Association of Small Producers of Cocoa Piura (APPROCAP). OTA was extracted from the samples using 1% sodium bicarbonate, purified by immunoaffinity columns and then quantified by high performance liquid chromatography (HPLC). A detectable concentration of OTA (1.92 ± 0.02 μg / kg) was found in the fermentation stage. The harvest, drying and storage stages in the cocoa grain production process did not show OTA.
4
artículo
Publicado 2021
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This research was funded by the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica-Concytec (Project: Equipamiento Científico 2018-01/E044-2018-01-BM, Contrato N◦ 012-2018-Fondecyt/BM) of the Peruvian Government, The World Bank Group, the Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas and the Pontificia Universidad Católica del Perú. The APC was funded by the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica-Concytec
5
artículo
Publicado 2019
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Cocoa beans fermentation is a spontaneous process of post-harvest very important for the development of chocolate aroma and flavor, which involves a number of complex microbial activities. In this work, we identify the microorganisms present in cocoa beans before, during and after the fermentation process, applying DNA sequencing analysis and MALDI TOF / TOF mass spectrometry. With the first method, the predominant bacteria and yeast identified were Lactobacillus plantarum (29%), L. brevis (18%), Bacillus cereus (15%), Pediococcus acidilactici (12%), and Pichia kudriavzevii (100%). The most important peptide sequences of each identified strain by mass fingerprint were characterized too. By the second method, 51 species of microorganisms being 73.7% bacterial species and 26.3% yeast species were identified. Additionally peptide sequences responsible Vicilin protein characteristic aroma of...
6
artículo
Publicado 2019
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Cocoa beans fermentation is a spontaneous process of post-harvest very important for the development of chocolate aroma and flavor, which involves a number of complex microbial activities. In this work, we identify the microorganisms present in cocoa beans before, during and after the fermentation process, applying DNA sequencing analysis and MALDI TOF / TOF mass spectrometry. With the first method, the predominant bacteria and yeast identified were Lactobacillus plantarum (29%), L. brevis (18%), Bacillus cereus (15%), Pediococcus acidilactici (12%), and Pichia kudriavzevii (100%). The most important peptide sequences of each identified strain by mass fingerprint were characterized too. By the second method, 51 species of microorganisms being 73.7% bacterial species and 26.3% yeast species were identified. Additionally peptide sequences responsible Vicilin protein characteristic aroma of...
7
artículo
Publicado 2003
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Basic knowledge on solid state fermentation and on biofilm formation is summarized and related to cell adhesion processes. These subjects are covered from the engineering and molecular biology points of view. Contrary to the common believe, the advantages of solid state fermentation are related to the adhesion of fungi to solid particles instead of being due to the low water content. Thus, solid state fermentation and biofilm fermentation (erroneously known as adsorption immobilization) are technical variants of the same biological process, and should be referred as Surface Adhesion Fermentation.
8
artículo
Publicado 2003
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Basic knowledge on solid state fermentation and on biofilm formation is summarized and related to cell adhesion processes. These subjects are covered from the engineering and molecular biology points of view. Contrary to the common believe, the advantages of solid state fermentation are related to the adhesion of fungi to solid particles instead of being due to the low water content. Thus, solid state fermentation and biofilm fermentation (erroneously known as adsorption immobilization) are technical variants of the same biological process, and should be referred as Surface Adhesion Fermentation.
9
artículo
Publicado 2018
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The presence of ochratoxin A (OTA), a mycotoxin with carcinogenic properties, was analyzed in the beans of Theobroma cacao L. "trinitario cacao" from the collection center of Pisana-Tingo Maria, of the San Martin Region, Peru. The samples were collected in four stages of production: harvesting, fermentation, drying and storage. The OTA was extracted using 60 % acetonitrile and purified by immunoaffinity columns and subsequent quantification by high performance liquid chromatography (HPLC). The recovery percentage of the method used was evaluated by using samples fortified with OTA, showing a recovery percentage greater than 95 %. The beans evaluated in the different stages of production did not show the presence of ochratoxin A and in the mycotoxigenic analysis the presence of fungi of the genus Fusarium, Penicillium and yeasts was evidenced.
10
artículo
Publicado 2017
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The authors gratefully acknowledge the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica (CONCyTEC-Perú, process number 219-2014) and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq-Brazil, process number 449609/2014-6) for financial support.
11
artículo
Publicado 2019
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The chemical composition and apparent digestibility of nutrients of the solid-state fermentation (SSF) of waste taro tubers (Colocasia esculenta (L) Schott) inoculated with natural yogurt fed to growing pigs was determined. Dry matter (DM), organic matter (OM), crude protein (CP), crude fibre (CF), ash, ether extract (EE), nitrogen-free extracts (NFE) and gross energy (GE) were determined. For the study of apparent digestibility of the MS, MO, CP, CF, NFE and GE, 12 castrated Landrace x Duroc x Pietrain male pigs of 25 ± 2 kg were used, distributed in three groups with four animals each and fed with diets containing 0, 10, and 20% of SSF (T0, T10 and T20, respectively). The SSF presented high content of DM (83.33%), OM (93.77%), CP (13.95%), NFE (72.78%) and GE (4162.13 kcal kg MS-1) and low levels of EE (1.50%), CF (5.54%) and ashes (6.23%). The highest digestibility coefficients of th...
12
artículo
Publicado 2019
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The chemical composition and apparent digestibility of nutrients of the solid-state fermentation (SSF) of waste taro tubers (Colocasia esculenta (L) Schott) inoculated with natural yogurt fed to growing pigs was determined. Dry matter (DM), organic matter (OM), crude protein (CP), crude fibre (CF), ash, ether extract (EE), nitrogen-free extracts (NFE) and gross energy (GE) were determined. For the study of apparent digestibility of the MS, MO, CP, CF, NFE and GE, 12 castrated Landrace x Duroc x Pietrain male pigs of 25 ± 2 kg were used, distributed in three groups with four animals each and fed with diets containing 0, 10, and 20% of SSF (T0, T10 and T20, respectively). The SSF presented high content of DM (83.33%), OM (93.77%), CP (13.95%), NFE (72.78%) and GE (4162.13 kcal kg MS-1) and low levels of EE (1.50%), CF (5.54%) and ashes (6.23%). The highest digestibility coefficients of th...
13
artículo
Publicado 2006
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This paper aims to develop the thermal process integration and PINCH applying technology to the production of ethanol from sweet potato variety INIA 306 Huambachero. The first part is presented, process technology, which consisted of a first tase hydrolysis of starch. a brewing malt enzymes obtained in a maximum time of 20 minutes, followed by fermentation with yeast saccharomyces cerevisiae. providing a yield of 85 to 95 liters of ethanol per ton of sweet potato and representing about economic benefit of up to 25% reduction in production costs of ethanol per liter compared with conventional alcohol as raw sugar cane molasses.
14
artículo
Publicado 2006
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This paper aims to develop the thermal process integration and PINCH applying technology to the production of ethanol from sweet potato variety INIA 306 Huambachero. The first part is presented, process technology, which consisted of a first tase hydrolysis of starch. a brewing malt enzymes obtained in a maximum time of 20 minutes, followed by fermentation with yeast saccharomyces cerevisiae. providing a yield of 85 to 95 liters of ethanol per ton of sweet potato and representing about economic benefit of up to 25% reduction in production costs of ethanol per liter compared with conventional alcohol as raw sugar cane molasses.
15
artículo
Publicado 2018
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We wish to thank Centro de Referencia para Lactobacilos (CERELA-CONICET) collection for supplying the strains. We would also like to thank IBRAC and Sealed Air-Brazil that provided the additives and packaging, respectively. M. Almeida received the support of the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES), PhD scholarship from Brazil and E. Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Perú (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT). This study was financially supported by the São Paulo Research Foundation (FAPESP) Project No.2012/07113-2; project AGL2012-32146 from MINECO (Spain) and PIP2011-0100406 and PIP2015-0530 from CONICET.
16
tesis de grado
Publicado 2024
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Abstract—This study focused on the development of a coffee fermenting machine designed to enhance the organoleptic characteristics of the Catimor variety in the province of Chanchamayo, with the aim of increasing the value of Peruvian coffee in the international market. The implementation of this machine not only benefits local coffee farmers by improving their income, but also contributes to the consolidation of Peruvian coffee as one of the best in the world. The methodology adopted for the design process follows the guidelines of the German VDI 2221 standard, which allowed for an effective understanding of the steps required to complete the proposed design. Furthermore, the designed machine manages to reduce the fermentation time from approximately 24 to 12 hours, while improving the sensory properties of the coffee when tasted. The design approach was based on a thorough analysis o...
17
artículo
Publicado 2004
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It has been developed a process of integration of fermentation systems of organical solid waste (OSW) in facilities of the «La Vizcacha» filling field, Puente Piedra District-Lima. We are obtained 225 mL ethanol and 0,008 5 kWh per kilogramm of urban solid waste.
18
artículo
Publicado 2004
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It has been developed a process of integration of fermentation systems of organical solid waste (OSW) in facilities of the «La Vizcacha» filling field, Puente Piedra District-Lima. We are obtained 225 mL ethanol and 0,008 5 kWh per kilogramm of urban solid waste.
19
tesis de grado
Publicado 2024
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The treatment of industrial effluents with a high content of organic matter is one of the main challenges currently faced by the ethanol fermentation industry, generating different types of waste and its inadequate disposal can cause negative effects on the environment, including greenhouse gas emissions. greenhouse effect, as an agro-industrial, has the possibility of being used in energy production, through the production of biogas. This study investigates the potential for biomethanation of waste yeast supernatant (RSL), bran (RA) and sludge (RL) using anaerobic digestion technology at mesophilic temperature. The waste was collected from a beer production industry located in the Peruvian jungle. The accumulated biogas productions were 659.33 mL/g SV for RSL, 612.72 mL/g SV for RA, and 691.71 mL/g SV for RL. Regarding the concentration of methane in the biogas, the values were 58.47% f...
20
artículo
Publicado 2020
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Potato tocosh is a naturally processed potato for nutritional and curative purposes from traditional Peruvian medicine. The aim of this study was to investigate the acute and sub-acute toxicity of tocosh flour (TF). For sub-acute toxicity, TF was administered orally to rats daily once a day for 28 days at doses of 1000 mg/kg body weight (BW). Animals were observed for general behaviors, mortality, body weight variations, and histological analysis. At the end of treatment, relative organ weights, histopathology, hematological and biochemical parameters were analyzed. For acute toxicity, TF was administered orally to mice at doses of 2000 and 5000 mg/kg BW at a single dose in both sexes. Body weight, mortality, and clinical signs were observed for 14 days after treatment. The results of acute toxicity showed that the median lethal dose (LD50) value of TF is higher than 2000 g/kg BW but les...
