Determinación de la viabilidad del Acetobacter aceti y saccharomyces cerevisiae presentes en el Medusomyces gisevi (hongo kombucha) para una posible aplicación en la agroindustria, mediante la utilización de tres sustratos

Abstract

The objective of the study was to determine the viability of Acetobacter aceti and Saccharomyces cerevisiae present in Medusomyces gisevi for a possible application in agribusiness, through the use of three substrates, so a metabolic medium for the growth of Medusomyces gisevi was developed with the use of green tea (Camellia sinensis), coffee (Coffea arabica L) and cinnamon (Cinnamomum verum), physical and chemical tests were carried out for the pH product, acidity and % of alcohol at 0,24,48,72,96 and 120 hours after inoculation, presenting alcohol values between 0,3 and 0,8, a decrease in the pH value and an increase in the acidity values, except in that made with Cinnamomum verum. For the statistical analysis, a completely randomized design with a bifactorial arrangement was used, giving a highly significant result in the treatments carried out with Camellia sinensis and Coffea arabica L, where Saccharomyces cerevisiae were developed in a period of 24 to 48 H, thus the alcohol necessary is produced so that the Acetobacter aceti can be developed, showing greater growth in the case of treatment with Camellia sinensis, which in the case of Saccharomyces cerevisiae has a growth of 73 UFC / mL analyzed and Acetobacter aceti a growth of 200 UFC / mL at 120 H. It is concluded that the best substrate for the preparation of kombucha symbiosis, was developed with Camellia sinensis, due to the conditions it presents and serves as food for the development of microorganisms. It is recommended to apply agro-industrial technological processes for the preparation of the Kombucha beverage since in this way a new product can be placed on the market and give it a longer shelf life without losing its characteristics