Ciencia e Ingeniería en Alimentos y Biotecnología

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Subject: search.filters.subject.MICROBIOTA

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    Evaluación de la capacidad de competencias bacterianas de cepas probióticas frente a cepas presentes en el tracto gastrointestinal de bovinos
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Boada Medina, Edison Alejandro; Garcés Moncayo, María Daniela
    Probiotics, particularly lactic acid bacteria (LAB), are microorganisms with therapeutic properties that improve the intestinal health of animals by resisting adverse conditions in the gastrointestinal tract, such as acidity, pancreatic juices, and bile. These bacteria, including Lactobacillus spp., Weissella spp., Leuconostoc spp., and Pediococcus spp., stand out for their applications in various sectors. However, their indiscriminate use raises concerns related to bacterial resistance and its implications for public health. Probiotics enhance the intestinal microbiota through mechanisms such as substrate competition and modulation of the immune response, although they can acquire antibiotic resistance genes, highlighting the importance of controlled use. This study evaluated 10 LAB strains with probiotic potential, analyzing their bacterial competition capacity, biofilm formation, sugar reduction, and cholesterol-lowering ability. An in vitro culture system was developed to assess LAB survival under simulated gastrointestinal conditions. The amount of reducing sugars was measured using the 3,5-dinitrosalicylic acid (DNS) method, while cholesterol assimilation was evaluated using MRS broth supplemented with 0.4 percent bile salts and 1 percent cholesterol. The results showed that the analyzed strains have high potential to inhibit pathogenic bacteria, reduce sugars, and lower cholesterol levels, underscoring their relevance as promoters of intestinal health and contributors to animal well-being.
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    Análisis del sistema de producción de alimentos agroecológicos y su relación con la microbiota del suelo que benefician a la resiliencia climática
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Casalombo Lema, Roberto Martin; Franco Crespo, Christian David
    Due to the increasing population over the years, it is of great importance to implement sustainable production systems within agricultural farms in order to guarantee consumer safety, as well as the balance within the soils or other living organisms that are part of the production system, considering that there are factors such as microorganisms that are part of the optimal growth of a plant. Píllaro canton is one of the cantons with a strong agroecological production in the country, it has associations of agricultural producers who, based on ancestral knowledge passed down from generation to generation, implement strategies that provide well-being for both food consumers and the soils they work on. This research project linked the importance of the presence of soil microorganisms in plant growth through their identification by means of shotgun metagenomic sequencing and from a bromatological analysis that allowed us to know the increase in factors such as humidity through the use of an infrared balance and nitrogen from the Dumas method. In this way, a positive soil-plant relationship was obtained because it was found from the presence of microorganisms and the bromatological analyzes the benefit of crops for the formation of resilience due to the fixation of atmospheric nitrogen and the generation of hormones that promote plant growth.