Acción Sinérgica de levadura (Saccharomyce cerevisiae) y flavonoides extraídos de la cascara del cacao (Theobroma cacao. L) como mecanismo de inhibición de crecimiento de Listeria monocytogenes
| dc.contributor.advisor | Salazar Llorente, Enrique José | |
| dc.contributor.author | Amaiquema Carrillo, Aurelio Esteban | |
| dc.date.accessioned | 2025-04-25T13:51:53Z | |
| dc.date.available | 2025-04-25T13:51:53Z | |
| dc.date.issued | 2025 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/17886 | |
| dc.description | This research aimed to evaluate the synergistic action between Saccharomyces cerevisiae and flavonoids extracts obtained from the exocarp of cocoa (Theobroma cacao. L), with the purpose of inhibiting the growth of Listeria monocytogenes under controlled laboratory conditions using a 3x3 experimental design with three repetitions for each treatment. The methodology involved processes dehydration, enzymatic inactivation and grinding of the cacao peles to obtain a pure extract. The extraction process was carried out through a maceration using a solvent with acetona (60%) and wáter (40%). This extract was used for the quantification of total flavonoids by UV-VIS spectrophotometry. In parallel, microbiological tests were conducted to evaluate the inhibition of Listeria monocytogenes using the agar diffusion technique, observing inhibitions halos that depended on the concentrations of yeast and flavonoids. Statistical analysis of the results was performed using Anova and Tukey`s test, which revealed significant differences that confirmed the combination of both compounds has antimicrobial effects. Furthermore, it was observed that the inhibition halos at lower concentrations (400 µg/ml and 10^4 CFU/ml) were smaller, whereas the highest concentration (800 µg/ml and 10^6 CFU/ml) produced larger halos. These findings indicate that the synergy between cacao flavonoids and Saccharomyces cerevisiae may serve as a natural alternative for the control of Listeria monocytogenes in processed foods. | es_ES |
| dc.description | This research aimed to evaluate the synergistic action between Saccharomyces cerevisiae and flavonoids extracts obtained from the exocarp of cocoa (Theobroma cacao. L), with the purpose of inhibiting the growth of Listeria monocytogenes under controlled laboratory conditions using a 3x3 experimental design with three repetitions for each treatment. The methodology involved processes dehydration, enzymatic inactivation and grinding of the cacao peles to obtain a pure extract. The extraction process was carried out through a maceration using a solvent with acetona (60%) and wáter (40%). This extract was used for the quantification of total flavonoids by UV-VIS spectrophotometry. In parallel, microbiological tests were conducted to evaluate the inhibition of Listeria monocytogenes using the agar diffusion technique, observing inhibitions halos that depended on the concentrations of yeast and flavonoids. Statistical analysis of the results was performed using Anova and Tukey`s test, which revealed significant differences that confirmed the combination of both compounds has antimicrobial effects. Furthermore, it was observed that the inhibition halos at lower concentrations (400 µg/ml and 10^4 CFU/ml) were smaller, whereas the highest concentration (800 µg/ml and 10^6 CFU/ml) produced larger halos. These findings indicate that the synergy between cacao flavonoids and Saccharomyces cerevisiae may serve as a natural alternative for the control of Listeria monocytogenes in processed foods. | es_ES |
| dc.description.abstract | Esta investigación tuvo como objetivo evaluar la acción sinérgica entre Saccharomyces cerevisiae y extractos de flavonoides extraídos del exocarpio del cacao (Theobroma cacao. L), con el propósito de inhibir el crecimiento de Listeria monocytogenes en condiciones controladas de laboratorio utilizando un diseño experimental 3x3 con 3 repeticiones de cada uno de los tratamientos. En la metodología se llevó a cabo procesos tanto de deshidratación, inactivación enzimática y molienda de las cascaras de cacao hasta obtener un extracto puro. El proceso de extracción fue por medio de la metodología de maceración utilizando acetona (60%) y agua (40%), este extracto fue utilizado para la cuantificación de flavonoides totales mediante espectrofotometría UV-VIS. En paralelo se realizaron pruebas microbiológicas donde se evaluó la inhibición de Listeria monocytogenes mediante la técnica de difusión en agar, observando halos de inhibición dependientes de las concentraciones de levadura con flavonoides. Los análisis estadísticos de los resultados se realizaron mediante ANOVA y la prueba de Tukey donde los resultados arrojaron diferencias significativas, corroborando que la combinación de ambos compuestos tiene efectos antimicrobianos, además se pudo observar que los halos de inhibición de las concentraciones (400ug/ml y 10^4 CFU/ml) formaron halos de menor tamaño mientras que la concentración más elevada (800ug/ml y 10^6 CFU/ml) tuvieron una formación de halos más grandes. Estos hallazgos muestran que la sinergia que existe entre los flavonoides del cacao y Saccharomyces cerevisiae puede servir como una alternativa natural para el control de Listeria monocytogenes en alimentos procesados. | es_ES |
| dc.format.extent | 79 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | Flavonoides | es_ES |
| dc.subject | Inhibición microbiana | es_ES |
| dc.subject | Listeria monocytogenes | es_ES |
| dc.subject | Saccharomyces cerevisiae | es_ES |
| dc.title | Acción Sinérgica de levadura (Saccharomyce cerevisiae) y flavonoides extraídos de la cascara del cacao (Theobroma cacao. L) como mecanismo de inhibición de crecimiento de Listeria monocytogenes | es_ES |
| dc.type | bachelorThesis | es_ES |
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