GROWTH KINETICS OF (SACCHAROMYCES CEREVISIAE) IN TOMATO DRESSING (#123)
Read ArticleDate of Conference
July 17-19, 2024
Published In
"Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0."
Location of Conference
Costa Rica
Authors
Lopez Rojas, Almendra Zuley,
Lescano Rodriguez, Cesar Alejandro,
Alvarez Fernandez, Edson Yair Martin,
García Peña, Danna Yadira,
Lopez Alayo, Keysi Fiorela,
Silva Chuquipoma, Diego Honorato,
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.