Ciencia e Ingeniería en Alimentos y Biotecnología

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/412

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Efecto de las condiciones de fermentación (temperatura, tiempo y dosis de inóculo) sobre la textura, sinéresis y firmeza del skyr tradicional
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07)
Delgado Reyes, José Roberto
;
Arancibia Soria, Mirari Yosune
This research studied the effect of temperature, incubation time, and inoculum dosage on the texture, firmness, and syneresis characteristics of skyr. It was found that, when evaluating temperatures of 35, 37, and 40 degrees Celsius with incubation times of 4, 5, and 6 hours, the greatest decrease in pH was achieved at 40 degrees Celsius at 6 hours, due to the behavior of the thermophilic cultures used. Subsequently, instrumental texture analysis showed that using between 0.5 and 2.0 percent inoculum did not produce statistically significant differences in gel firmness; therefore, the 0.5 percent dosage was chosen as the most efficient. When evaluating the shelf life of skyr under refrigeration for 21 days, the product exhibited post-acidification with a final pH of 4.21. Although the hardness and chewiness changed due to structural modifications in the casein network, the product maintained its pseudoplastic behavior and efficient retention, preserving syneresis at values close to 0.0 percent. In short, the data obtained provides a solid basis for standardizing the process at an industrial level, guaranteeing the long-term stability of traditional skyr.
Ensamblaje de genoma completo de la cepa 19 Lactobacillus Plantarum
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-01)
Tapia Romero, David Eliseo
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Garcés Moncayo, María Daniela
The genomic characterization of Lactobacillus plantarum is a significant contribution to the development of biotechnological and probiotic applications, due to its adaptability, broad metabolic repertoire, and frequent presence in fermented foods and the human microbiota. In this context, the study of the genome of strain 19 is important for determining its functional potential and safety profile, essential aspects for its future implementation in the food industry or in products with health-promoting properties. The research was conducted by extracting genomic DNA using the MpBio kit and subsequently sequencing it on the Illumina NovaSeq platform. The data obtained underwent quality control, de novo assembly with SPAdes, and structural annotation with tools such as Prokka, PGAP, and RASTtk. Furthermore, a phylogenomic analysis based on conserved orthologs and a functional characterization were performed using specialized databases, complemented by the identification of resistance genes, non-pathogenic virulence genes, and metabolic subsystems. The results showed a complete and stable genome with high-quality sequencing, an abundance of genes associated with metabolism, stress, and transport, and a resistance profile comprised mainly of intrinsic mechanisms not associated with mobile elements. The functional distribution and the absence of plasmids indicate a safe and versatile genome, compatible with the strain's potential use as a probiotic or as a microorganism of biotechnological interest. Overall, strain exhibits genetic characteristics that support its future applicability in diverse areas.
Evaluación de la estabilidad de Weizmannia coagulans en una bebida carbonatada de Ananas comosus (piña) para la obtención de una bebida probiótica
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026)
Ortiz Flores, Doménica Salome
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Garcés Moncayo, María Daniela
Non fermented probiotic carbonated beverages made with fruit emerging as an attractive alternative to traditional soft drinks, as they respond to the demand for products with lower added sugar content, no chemical preservatives and probiotic benefits, creating an opportunity to incorporate stable spore forming microorganisms into fruit based carbonated beverages. In this study, six formulations of a carbonated pineapple juice beverage with added Weizmannia coagulans were developed and evaluated, varying the ripeness stage of the fruit and the level of carbonation; the juice was pasteurized, mixed with water and carbonated with carbon dioxide, then bottled and stored under refrigeration for two months, during which physicochemical and microbiological parameters, probiotic viability and sensory acceptance were monitored using a panel of young adult consumers. The results showed that all formulations maintained Weizmannia coagulans counts above the minimum recommended to exert a probiotic effect, with no evidence of undesirable fermentation and with stable pH, titratable acidity and soluble solids, while beverages made with ripe pineapple achieved the highest sensory scores and therefore stand out as the most promising alternative for technological validation and eventual industrial scale up as a clean label carbonated probiotic beverage targeted at young consumers.
Evaluación probiótica de tres cepas ácido-lácticas en leche entera pasteurizada
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-01)
Chicaiza Barreno, Cynthia Juliana
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Garcés Moncayo, María Daniela
Currently, there is a growing interest in functional foods that provide additional benefits to nutrition. Among these, dairy products fermented with lactic acid bacteria represent an accessible option to improve digestive health, modulate the intestinal microbiota, and offer value-added alternatives for the local dairy industry. This study evaluated the probiotic activity of three lactic acid bacterial strains: Weissella cibaria, Leuconostoc mesenteroides, and Lactobacillus plantarum in pasteurized whole milk. The strains were cultured on MRS agar, a standardized inoculum was prepared, and the milk was fermented under controlled conditions of time and temperature. During fermentation and storage, microbial counts were recorded, and parameters such as pH, lactic acid production by titration and infrared spectroscopy were measured. Additionally, a basic sensory evaluation of the treatments was performed. The results demonstrated that all three probiotic strains achieved and maintained viable counts within the aceptable range 10 to the power of 6 CF per-mL and generated adequate acidification of the dairy matrix pH 4.4 to 4.6. Weissella cibaria showed the best combination of stability and sensory acceptance, while Leuconostoc mesenteroides and Lactobacillus plantarum exhibited complementary profiles. Pasteurized whole milk is an adequate matrix for formulating probiotic dairy beverages with these strains, and its potential for future applications and transfer to the regional dairy industry is evident.
Desarrollo de un inóculo microbiano optimizado a partir de cepas nativas de levaduras para la fermentación del cacao Theobroma cacao L
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Hernández Hernández Mauro Saúl
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Moreno Miranda Carlos Santiago
The fermentation of cocoa represents a critical stage for the development of its sensory characteristics, directly associated with the commercial value and quality of the final product. In Ecuador, the world’s fourth-largest cocoa producer, this process continues to be carried out empirically, generating variability in aromatic profiles and affecting the economic stability of small farmers. Faced with this issue, there is a need to optimize fermentation through the use of native yeast strains, allowing for control and standardization of the process, improving the sensory quality of the beans, and ensuring their competitiveness in specialized markets. The methodology consisted of isolating fermentative yeasts native to CCN51 cocoa crops, collected during the alcoholic phase of fermentation. Microbiological plating was performed on PDA medium, followed by macroscopic, microscopic, and biochemical identifications (API 20C AUX V5.0), selecting Kloeckera apis as the strain of interest. Subsequently, its fermentative potential was determined through growth curves and biomass quantification via optical density (OD), as well as the consumption of reducing sugars by spectrophotometry. Finally, an optimized inoculum was applied in controlled fermentations, evaluating physicochemical parameters (pH, °Brix, and temperature) and sensory attributes through comparative tastings. The study concluded that the optimized microbial inoculum, based on Kloeckera apis, reduced fermentation time and improved the sensory profile of the cocoa, highlighting a decrease in astringency and a greater aromatic intensity. These results demonstrate the potential of using native yeasts as a biotechnological tool to standardize and improve the quality of cocoa fermentation in Ecuador.
Optimización de las variables nutricionales y ambientales para el crecimiento y producción del hongo Pycnoporus spp
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-07)
Ponce Monta María Fernanda
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Sánchez Garnica Manoella Alejandra
The fungus Pycnoporus spp. has gained increasing relevance for its applications in biotechnology, the food industry, and pharmacology due to its enzymatic properties and bioactive metabolites, such as laccases and antioxidant compounds. However, the lack of standardized protocols for its cultivation limits large-scale production. This study focused on the optimization of nutritional and environmental variables to enhance their growth and production in different culture media, with emphasis on the use of lignocellulosic residues such as sugarcane bagasse, pine sawdust, wheat straw, and rice straw. A completely randomized experimental design was used with four treatments differentiated by substrate formulation, replicated four times, and variables such as mycelial colonization, dry biomass production, and fructification were evaluated. Mycelium isolation and propagation were carried out in solid (PDA) and liquid-supplemented media under controlled conditions of temperature, humidity, and pH. Growth kinetics were evaluated by absorbance, and statistical analyses (ANOVA and Tukey’s HSD) were applied to determine significant differences between treatments. The results showed that the T1 and T3 formulations presented higher biomass yields and morphological stability. In conclusion, the combination of cellulose-rich substrates supplemented with nitrogen sources and controlled culture conditions significantly favors the development of Pycnoporus spp. This proposal can be replicated in industrial processes to produce enzymes and bioactive metabolites with high added value in areas such as food, environmental, and pharmaceutical.
Análisis genómico comparativo de los bacteriófagos líticos F7M1, F4M1B y F8M2 de Salmonella enterica serovar Infantis. Articulado al proyecto de investigación aprobado mediante Resolución Nro. UTA-CONIN-2023 0294-R
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-07)
Galarza Mayorga Priscila Jael
;
Calero Cáceres William Ricardo
Poultry production represents a favorable environment for the spread of pathogenic bacteria such as S. enterica. The intensive use of antibiotics has contributed to the emergence of multidrug-resistant strains, making lytic bacteriophages a promising alternative. However, it is essential to analyze the complete genomes of bacteriophages to identify the presence of genes that may produce toxins, virulence factors, or antibiotic resistance. This study used Oxford Nanopore technology to sequence three lytic bacteriophages of S. enterica serovar Infantis named F7M1-Monchaphage, F4M1B-Cloudphage, and F8M2-Gilionphage. According to the genomic characterization, F7M1 encodes 41 functional proteins and has a length of 59,185 bp with a GC content of 56.46 percent, while F4M1B encodes 43 functional proteins and has a length of 38,972 bp with a GC content of 47.52 percent. Finally, F8M2 encodes 13 functional proteins and has a length of 17,011 bp with a GC content of 48.99 percent. Genetic comparison and phylogenetic analysis placed F7M1, F4M1B, and F8M2 within the genera Chivirus, Lederbergvirus, and Berlinvirus, respectively. In F7M1 and F8M2, no genes associated with toxin production or antibiotic resistance were detected. However, F4M1B contained lysogeny-related genes, confirming it as a temperate phage, and thus it was excluded as a candidate. In contrast, F7M1 and F8M2 are considered promising candidates for the biocontrol of Salmonella in Ecuador's poultry sector.
Uso de la endolisina fágica LysK recombinante frente a cepas de Staphylococcus warneri
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-07)
Castañeda Chinga Jean Carlos
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Garcés Moncayo María Daniela
Antimicrobial resistance represents one of the main threats to global public health, with projections estimating 10 million annual deaths by 2050 if effective therapeutic alternatives are not developed. In this context, bacteriophage endolysins emerge as promising antimicrobial agents due to their specificity, efficacy, and low potential for resistance generation. The present research work is focused on the recombinant expression, purification, and characterization of the LysK endolysin derived from bacteriophage vB_G30_01. The implemented methodology comprised three main phases: first, heterologous expression of the endolysin in Escherichia coli BL21 using the pET-28a(+) system, optimizing induction conditions with IPTG; second, purification of the recombinant protein through Ni-NTA affinity chromatography and verification by SDS-PAGE; and third, evaluation of in vitro antimicrobial activity against Staphylococcus warneri through determination of minimum inhibitory and bactericidal concentrations.The scientific novelty of the study lies in the functional characterization of a native endolysin identified in the genome of an autochthonous bacteriophage, constituting the first report of recombinant expression and antimicrobial evaluation of this specific lytic enzyme. The obtained antimicrobian results provide solid foundations for the future development of this endolysin as a therapeutic alternative in the treatment of staphylococcal infections, contributing significantly to the arsenal of biotechnological tools available to combat antimicrobial resistance.
Modelamiento matemático de la cinética de crecimiento de Lecanicillium lecanii en cultivo sumergido para la producción de ácido glicólico
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-07)
Acosta Lescano Valeria Esther
;
García Pazmiño María Eugenia
Glycolic acid is a highly demanded compound in the cosmetic and pharmaceutical industries due to its exfoliating and regenerative properties on the skin. It is traditionally produced on an industrial scale through chemical synthesis, a method that presents both environmental and economic limitations, thus prompting the need for sustainable and efficient biotechnological alternatives. In this context, the present research focused on developing a submerged culture of Lecanicillium lecanii using final cane molasses as a substrate for glycolic acid production, with strict monitoring of key process variables such as pH, acidity, reducing sugar concentration, and biomass production through analytical techniques including spectrophotometry and acid-base titration. Furthermore, microbial growth kinetics were fitted to mathematical models (Gompertz, Logistic, and Richards) to determine the model with the highest predictive capability, based on determination coefficients, standard error, and relative percentage error. The results indicate that L. lecanii is capable of producing glycolic acid under controlled conditions, with a higher bibliographically reported yield compared to other secondary metabolites, validating its potential as an alternative and sustainable biological system. Additionally, mathematical modeling enabled the establishment of growth patterns applicable to future production scales, providing a scientific foundation to optimize bioprocesses aimed at obtaining industrially relevant active ingredients with reduced environmental impact.
Caracterización de la celulosa bacteriana producida a través de combinaciones de Komagataeibacter xylinus DSM2004 y los consorcios PDC21 y PDC25
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08)
Tiban Mullo, Bibiana Liseth
;
Cerda Mejía, Liliana Alexandra
Bacterial cellulose is a biopolymer of great commercial interest due to its high purity, high degree of crystallinity and superior mechanical properties compared to cellulose derived from vegetable sources. However, its high production cost has limited its use on an industrial scale. To reduce these costs, it is essential to explore techniques that optimize cellulose biosynthesis, such as the use of co-culture methods that increase the robustness of the production system and enhance the yield through synergistic interactions. In the present study, bacterial cellulose produced by combinations of a standard strain and the microbial consortia PDC21 and PDC25 was characterized, evaluating the production in co-cultures versus monocultures. Cellulose morphology was analyzed using scanning electron microscopy (SEM), chemical composition by Fourier transforms infrared spectroscopy (FT-IR) and crystallinity was evaluated by X-ray diffraction (XRD). Additionally, the resulting fermentation broths were characterized to understand the differences between co-culture and monoculture productions. The co-culture treatments demonstrated higher cellulose yields compared to their monocultures. Although all treatments exhibited similar chemical characteristics, variability was observed in the morphology and crystallinity of the cellulose produced. Significant differences were also identified in the physical and chemical characteristics of the fermentation broths. This study evidenced the potential of bacterial co-cultures to improve cellulose production efficiency.

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