Growth Kinetics of Saccharomyces Cerevisiae in Tomato Dressing

López Rojas A.; Lescano-Rodríguez C.; Alvarez-Fernandez E.; García-Peña D.; López-Alayo K.; Diego S.-C. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2024) · DOI: 10.18687/laccei2024.1.1.123

Resumen

The research proposes that the Gompertz mathematical method can effectively determine the growth of Saccharomyces cerevisiae in tomato sauce, the microbial analysis is carried out according to health standards and specific formulations of the Gompertz method. Kinetic parameters such as growth rate and density can be successfully determined, highlighting the ability of the Gompertz model to characterize microbial growth in which samples were prepared, the first at 15 and the second at 20 degrees brix. However, no significant differences in growth rate were observed between samples, suggesting homogeneity in the effect of sugar concentration on yeast growth. It was found that the growth rate was consistent with the expected parameters. It was observed that tomato sauce with a pH value less than 4.6 potentially compromises the quality and shelf life of the product, emphasizing the importance of this parameter in food safety. Overall, this study demonstrates the applicability of the Gompertz model to understand yeast growth in different tomato sauce conditions, highlighting the importance of controlling S. cerevisiae to ensure the food safety of these products.

Instituciones: Universidad Privada del Norte