GROWTH KINETICS OF (SACCHAROMYCES CEREVISIAE) IN TOMATO DRESSING

Authors

  • Almendra Zuley, Lopez Rojas Universidad Privada del Norte - (PE)
  • Cesar Alejandro, Lescano Rodriguez Universidad Privada del Norte - (PE)
  • Edson Yair Martin, Alvarez Fernandez Universidad Privada del Norte - (PE)
  • Danna Yadira, García Peña Universidad Privada del Norte - (PE)
  • Keysi Fiorela, Lopez Alayo Universidad Privada del Norte - (PE)
  • Diego Honorato, Silva Chuquipoma Universidad Privada del Norte - (PE)

DOI:

https://doi.org/10.18687/LACCEI2024.1.1.123

Keywords:

Food safety, S. cerevisiae yeast, tomato dressing, Gompertz model, pH, microbiology.

Abstract

The research aims to determine the growth of the yeast Saccharomyces cerevisiae in tomato dressings using the Gompertz mathematical method. Regarding the methodology, a quantitative and experimental approach is used, with microbiological analyzes according to health standards and formulations of the Gompertz method. The results show the kinetic parameters, such as growth rate and density, highlighting the effectiveness of the Gompertz model in characterizing microbial growth. The potential threat of tomato dressings with pH lower than 4.6 to the quality and shelf life of the product is highlighted. In conclusion, the study demonstrates the usefulness of the Gompertz model in the growth of yeast in different tomato dressing conditions, underlining the importance of controlling S. cerevisiae to guarantee food safety in these products.

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Published

2024-04-09

Issue

Vol. 1 No. 10 (2024): LACCEI 2024

Section

Articles

License

Copyright (c) 2024 LACCEI

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

Lopez Rojas, A. Z., Lescano Rodriguez, C. A., Alvarez Fernandez, E. Y. M., García Peña, D. Y., Lopez Alayo, K. F., & Silva Chuquipoma, D. H. (2024). GROWTH KINETICS OF (SACCHAROMYCES CEREVISIAE) IN TOMATO DRESSING. LACCEI, 1(10). https://doi.org/10.18687/LACCEI2024.1.1.123