Ciencia e Ingeniería en Alimentos y Biotecnología

Permanent URI for this communityhttp://repositorio.uta.edu.ec/handle/123456789/412

Browse

Filters

20151

Settings

Author: search.filters.author.Córdova Vinueza, Lidia Silvana

Search Results

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Evaluación del comportamiento de microorganismos eficientes autóctonos (EMA) y levaduras fermentadoras (Saccharomyces cerevisiae) en la fabricación del biofertilizante Bokashi
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2015) Córdova Vinueza, Lidia Silvana; German Tomalá, César Augusto
    The Bokashi is a biofertilizer, which aims to enable and increase the amount of beneficial microorganisms in the soil and helps nourish agricultural soils. The provision of beneficial microorganisms ensures adequate decomposition of the organic material and contributes to the elimination of pathogens. The Bokashi is prepared in a short time and produces no unpleasant odors or attract pests. Bokashi is a biological mixture of microorganisms to produce a proliferation is necessary to have a constant aeration, considering therefore a completely aerobic fermentation which causes a rapid manner. Agriculture is one of the most important in the country's economy and the increasing influence of environmental contamination recorded for immediate solutions in order to increase productive soils, therefore it is necessary to implement organic fertilizers so that this so you can eliminate or reduce the use of agrochemicals. Using Bokashi composting type is a new reliable and sustainable alternative crop improvement thereby optimizing production. By using the Bokashi biofertilizer can earn not only an improvement in soil structure if not in increased crop production parameters. The specific objectives of this research were: Get efficient indigenous microorganisms (EMA) and fermenting yeasts (Saccharomyces cerevisiae), from a commercial pure strain. Assessing the behavior of the two organisms separately and in combination in the manufacture of Bokashi. Determine, through three complete replicas, the most suitable modalities investigated in terms of time and quality of the final byproduct. Perform an economic analysis of research and cost projection Bokashi making a commercial scale. For the manufacture of biofertilizer Bokashi used several treatments such as a1b1 (0ml EMA and 0g yeast), a1b2 (0ml EMA and 1g/l yeast), a2b1 (200ml/20l EMA and 0g yeast), a2b2 (200ml/20l EMA and 1g/l yeast), a3b1 (400ml/20l EMA and 0g yeast), a3b2 (400ml/20l EMA and 1g/l yeast), a4b1 (600ml/20l EMA and 0g yeast) and a4b2 (600ml/20l EMA and 1g/l yeast), each with three replicates complete a completely randomized design (dca) in a factorial arrangement(a * b).Concentrations were selected considering that there is no research as such to set the amount to be used for making Bokashi. The physical and chemical analyzes of temperature, color, pH, moisture, matter integrity, electrical conductivity, nutrient content (N, P, K, Ca, S, Mg) and organic matter. It also established the relation c / n, to determine which treatment is most recommended. The best treatment was a2b2, ie efficient 200ml/20l of efficient indigenous microorganisms (EMA) and 1 g / l of fermenting yeast Saccharomyces cerevisiae as the parameters obtained were satisfactory temperature, humidity, integrity matter content of nutrients (N, P, K, Ca, S, Mg), organic matter and the relation C/N.