Utilización de soluciones con fructooligosacáridos obtenidas por medio de un proceso fermentativo a partir de jarabes provenientes de la deshidratación osmótica de frutas como medio de cultivo para bacterias ácido lácticas

En este proyecto se utilizó la bacteria ácido láctica L. plantarum aislada previamente de coliflor (Brassica oleracea var. Botrytis), la cual demostró tener potencial probiótico, para evaluar su crecimiento en jarabes provenientes de la deshidratación osmótica de mora de Castilla (Rugus glaucus) y t...

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Autores:
Caicedo Canchón, Martha Lucía
Tipo de recurso:
Fecha de publicación:
2013
Institución:
Universidad de la Sabana
Repositorio:
Repositorio Universidad de la Sabana
Idioma:
spa
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oai:intellectum.unisabana.edu.co:10818/9326
Acceso en línea:
http://hdl.handle.net/10818/9326
Palabra clave:
Bacterias -- Alimentos -- Frutas -- Conservación
Alimentos -- Deshidratación
Bacterias -- Medios de cultivo
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id REPOUSABA2_ad8bb2d08c47e8540f02a4eb4746820d
oai_identifier_str oai:intellectum.unisabana.edu.co:10818/9326
network_acronym_str REPOUSABA2
network_name_str Repositorio Universidad de la Sabana
repository_id_str
dc.title.es_CO.fl_str_mv Utilización de soluciones con fructooligosacáridos obtenidas por medio de un proceso fermentativo a partir de jarabes provenientes de la deshidratación osmótica de frutas como medio de cultivo para bacterias ácido lácticas
title Utilización de soluciones con fructooligosacáridos obtenidas por medio de un proceso fermentativo a partir de jarabes provenientes de la deshidratación osmótica de frutas como medio de cultivo para bacterias ácido lácticas
spellingShingle Utilización de soluciones con fructooligosacáridos obtenidas por medio de un proceso fermentativo a partir de jarabes provenientes de la deshidratación osmótica de frutas como medio de cultivo para bacterias ácido lácticas
Magíster en Diseño y Gestión de procesos
Bacterias -- Alimentos -- Frutas -- Conservación
Alimentos -- Deshidratación
Bacterias -- Medios de cultivo
title_short Utilización de soluciones con fructooligosacáridos obtenidas por medio de un proceso fermentativo a partir de jarabes provenientes de la deshidratación osmótica de frutas como medio de cultivo para bacterias ácido lácticas
title_full Utilización de soluciones con fructooligosacáridos obtenidas por medio de un proceso fermentativo a partir de jarabes provenientes de la deshidratación osmótica de frutas como medio de cultivo para bacterias ácido lácticas
title_fullStr Utilización de soluciones con fructooligosacáridos obtenidas por medio de un proceso fermentativo a partir de jarabes provenientes de la deshidratación osmótica de frutas como medio de cultivo para bacterias ácido lácticas
title_full_unstemmed Utilización de soluciones con fructooligosacáridos obtenidas por medio de un proceso fermentativo a partir de jarabes provenientes de la deshidratación osmótica de frutas como medio de cultivo para bacterias ácido lácticas
title_sort Utilización de soluciones con fructooligosacáridos obtenidas por medio de un proceso fermentativo a partir de jarabes provenientes de la deshidratación osmótica de frutas como medio de cultivo para bacterias ácido lácticas
dc.creator.fl_str_mv Caicedo Canchón, Martha Lucía
author Magíster en Diseño y Gestión de procesos
author_facet Magíster en Diseño y Gestión de procesos
author_role author
dc.contributor.advisor.none.fl_str_mv Klotz Ceberio, Bernadette
Ruiz Pardo, Ruth Yolanda
dc.contributor.author.none.fl_str_mv Caicedo Canchón, Martha Lucía
dc.contributor.author.fl_str_mv Magíster en Diseño y Gestión de procesos
dc.subject.none.fl_str_mv Bacterias -- Alimentos -- Frutas -- Conservación
Alimentos -- Deshidratación
Bacterias -- Medios de cultivo
topic Bacterias -- Alimentos -- Frutas -- Conservación
Alimentos -- Deshidratación
Bacterias -- Medios de cultivo
description En este proyecto se utilizó la bacteria ácido láctica L. plantarum aislada previamente de coliflor (Brassica oleracea var. Botrytis), la cual demostró tener potencial probiótico, para evaluar su crecimiento en jarabes provenientes de la deshidratación osmótica de mora de Castilla (Rugus glaucus) y tomate de árbol (Cyphomandra betacea) sin y con fructooligosacáridos (FOS) obtenidos por vía fermentativa utilizando Aspergillus oryzae aislado previamente y sobre los mismos jarabes. La caracterización de los FOS se realizó mediante cromatografía líquida de alto rendimiento. Estos resultados indican que los FOS obtenidos por vía fermentativa, especialmente los provenientes de jarabes de DO de mora de Castilla estimularon el crecimiento de la bacteria de estudio. Nota: Para consultar la carta de autorización de publicación de este documento por favor copie y pegue el siguiente enlace en su navegador de internet: http://hdl.handle.net/10818/9327
publishDate 2013
dc.date.accessioned.none.fl_str_mv 2013-12-16T14:35:28Z
dc.date.available.none.fl_str_mv 2013-12-16T14:35:28Z
dc.date.created.none.fl_str_mv 2013
dc.date.issued.none.fl_str_mv 2013-12-16
dc.type.none.fl_str_mv masterThesis
dc.type.coarversion.fl_str_mv http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.coar.fl_str_mv http://purl.org/coar/resource_type/c_bdcc
dc.type.local.none.fl_str_mv Tesis de maestría
dc.type.hasVersion.none.fl_str_mv publishedVersion
dc.identifier.citation.none.fl_str_mv Aachary, A. A., & Prapulla, S. G. (2009). Value addition to spent osmotic sugar solution (SOS) by enzymatic conversion to fructooligosaccharides (FOS), a low calorie prebiotic. Innovative Food Science and Emerging Technologies, 10(2), 284–288.
AGUDELO, C., ORTEGA, R., & HOYOS, J. L. (2010). Determinación de parámetros cinéticos de dos inóculos lácticos: Lactobacillus plantarum A6 y Bacterias ácido lácticas de yougurt. Biotecnología en el Sector Agropecuario y Agroindustrial, 8, 8–16.
Altaf, M., Naveena, B. J., & Reddy, G. (2007). Use of inexpensive nitrogen sources and starch for l(+) lactic acid production in anaerobic submerged fermentation. Bioresource Technology, 98(3), 498–503. doi:http://dx.doi.org/10.1016/j.biortech.2006.02.013
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Begot, C., Desnier, I., Daudin, J. D., Labadie, J. C., & Lebert, A. (1996). Recommendations for calculating growth parameters by optical density measurements. Journal of microbiological methods, 25, 225–232.
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Bustamante C., P., Mayorga R., L., Ramírez S., H., Martínez C., P., Barranco F., E., & Azaola E., A. (2006). Evaluación microbiológica de compuestos con actividad prebiótica. Revista Mexicana de Ciencias Farmacéuticas, 37, 5–10.
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dc.identifier.uri.none.fl_str_mv http://hdl.handle.net/10818/9326
dc.identifier.local.none.fl_str_mv 256416
TE06187
identifier_str_mv Aachary, A. A., & Prapulla, S. G. (2009). Value addition to spent osmotic sugar solution (SOS) by enzymatic conversion to fructooligosaccharides (FOS), a low calorie prebiotic. Innovative Food Science and Emerging Technologies, 10(2), 284–288.
AGUDELO, C., ORTEGA, R., & HOYOS, J. L. (2010). Determinación de parámetros cinéticos de dos inóculos lácticos: Lactobacillus plantarum A6 y Bacterias ácido lácticas de yougurt. Biotecnología en el Sector Agropecuario y Agroindustrial, 8, 8–16.
Altaf, M., Naveena, B. J., & Reddy, G. (2007). Use of inexpensive nitrogen sources and starch for l(+) lactic acid production in anaerobic submerged fermentation. Bioresource Technology, 98(3), 498–503. doi:http://dx.doi.org/10.1016/j.biortech.2006.02.013
Azuara, E., Beristain, C. I., & Guti, G. F. (1998). A Method for Continuous Kinetic Evaluation of Osmotic Dehydration. LWT - Food Science and Technology, 31, 317–321.
Baranyi, J., & Roberts, T. A. (1994). Review Paper A dynamic approach to predicting bacterial growth in food. International Journal of Food Microbiology, 23, 277–294.
Bañuelos, O., Fernández, L., Corral, J. M., Valdivieso-Ugarte, M., Adrio, J. L., & Velasco, J. (2008). Metabolism of prebiotic products containing beta(2-1) fructan mixtures by two Lactobacillus strains. Anaerobe, 14(3), 184–9.
Begot, C., Desnier, I., Daudin, J. D., Labadie, J. C., & Lebert, A. (1996). Recommendations for calculating growth parameters by optical density measurements. Journal of microbiological methods, 25, 225–232.
Bornet, F. R. J., Brouns, F., Tashiro, Y., & Duvillier, V. (2002). Nutritional aspects of short-chain fructooligosaccharides: natural occurrence, chemistry, physiology and health implications. Digestive and Liver Disease, 34, Supple, S111 – S120.
Bustamante C., P., Mayorga R., L., Ramírez S., H., Martínez C., P., Barranco F., E., & Azaola E., A. (2006). Evaluación microbiológica de compuestos con actividad prebiótica. Revista Mexicana de Ciencias Farmacéuticas, 37, 5–10.
Champagne, C. P., & Gardner, N. J. (2008). Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses. Food Research International, 41(5), 539–543.
Chiralt, A., & Talens, P. (2005). Physical and chemical changes induced by osmotic dehydration in plant tissues. Journal of Food Engineering, 67(1–2), 167–177.
Dalgaard, P., & Koutsoumanis, K. (2001). Comparison of maximum specific growth rates and lag times estimated from absorbance and viable count data by different mathematical models. Journal of microbiological methods, 43(3), 183–96.
De Man, J. C., Rogosa, M., & Sharpe, M. E. (1960). A MEDIUM FOR THE CULTIVATION OF LACTOBACILLI. Journal of Applied Microbiology, 23(1), 130–135.
Djelveh, G., Gros, J.-B., & Emam-Djomeh, Z. (2001). Osmotic Dehydration of Foods in a Multicomponent Solution Part II. Water Loss and Solute Uptake in Agar Gels and Meat. LWT - Food Science and Technology, 34(5), 319–323.
Donalson, L. M., Kim, W.-K., Chalova, V. I., Herrera, P., Woodward, C. L., McReynolds, J. L., Kubena, L. F., et al. (2007). In vitro anaerobic incubation of Salmonella enterica serotype Typhimurium and laying hen cecal bacteria in poultry feed substrates and a fructooligosaccharide prebiotic. Anaerobe, 13(56), 208–14.
Durieux, A., Fougnies, C., Jacobs, H., & Simon, J.-P. (2001). Metabolism of chicory fructooligosaccharides by bifidobacteria. Biotechnology Letters, 23(18), 1523– 1527.
Díaz Vela, J., Mayorga Reyes, L., Totosaus S, A., & Pérez Chabela, M. de L. (2012). Parámetros cinéticos y perfil de ácidos grasos de cadena corta de bacterias ácido lácticas termotolerantes con diferentes fuentes de carbono. Vitae, 19, 253–260.
Emam-Djomeh, Z., Djelveh, G., & Gros, J.-B. (2001). Osmotic Dehydration of Foods in a Multicomponent Solution Part I. Lowering of Solute Uptake in Agar Gels: Diffusion Considerations. LWT - Food Science and Technology, 34(5), 312–318. doi:10.1006/fstl.2001.0776
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Ferrando, M., & Spiess, W. E. L. (2001). Cellular response of plant tissue during the osmotic treatment with sucrose, maltose, and trehalose solutions. Journal of Food Engineering, 49(2–3), 115–127.
Flamm, G., Glinsmann, W., Kritchevsky, D., Prosky, L., & Roberfroid, M. (2001). Inulin and Oligofructose as Dietary Fiber: A Review of the Evidence. Critical Reviews in Food Science and Nutrition, 41(5), 353–362.
Icteõ囲c-Octvõ 囲 pg¦. G0."Octvõ囲pg¦-Oqp¦„."L0."Ecocejq."O0"O0."("Octvõ 囲 pg¦-Navarrete, N. (2002). Characterisation of reused osmotic solution as ingredient in new product formulation. Food Research International, 35(2–3), 307–313.
Georgieva, R., Koleva, P., Nikolova, D., Yankov, D., & Danova, S. (2009). Growth parameters of probiotic strain Lactobacillus plantarum, isolated from traditional white cheese. Biotechnol. & Biotechnol., 23 Special, 861–865.
Ghazi, I., Fernandez-Arrojo, L., Garcia-Arellano, H., Ferrer, M., Ballesteros, A., & Plou, F. J. (2007). Purification and kinetic characterization of a fructosyltransferase from Aspergillus aculeatus. Journal of Biotechnology, 128(1), 204–211.
Hidaka, H., Hirayama, M., & Sumi, N. (1988). A fructooligosaccharide-producing enzyme from Aspergillus niger ATCC 20611. Agricultural and Biological Chemistry, 52, 1181–1187.
Kaplan, H., & Hutkins, R. W. (2000). Fermentation of fructooligosaccharides by lactic acid bacteria and bifidobacteria. Applied and environmental microbiology, 66(6), 2682–4.
Kolida, S., Tuohy, K., & Gibson, G. R. (2007). Prebiotic effects of inulin and oligofructose. British Journal of Nutrition, 87(S2), S193. doi:10.1079/BJN/2002537
Kullen, M. J., Khil, J., Busta, F. F., Gallaher, D. D., & Brady, L. J. (1998). Carbohydrate source and bifidobacteria influence the growth of Clostridium perfringens in vivo and in vitro. Nutrition Research, 18(11).
Kun, S., Rezessy-Szabó, J. M., Nguyen, Q. D., & Hoschke, Á. (2008). Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biochemistry, 43(8), 816–821.
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Mousavi, Z. E., Mousavi, S. M., Razavi, S. H., Emam-Djomeh, Z., & Kiani, H. (2010). Fermentation of pomegranate juice by probiotic lactic acid bacteria. World Journal of Microbiology and Biotechnology, 27(1), 123–128.
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spelling Klotz Ceberio, BernadetteRuiz Pardo, Ruth YolandaCaicedo Canchón, Martha LucíaMagíster en Diseño y Gestión de procesos2013-12-16T14:35:28Z2013-12-16T14:35:28Z20132013-12-16Aachary, A. A., & Prapulla, S. G. (2009). Value addition to spent osmotic sugar solution (SOS) by enzymatic conversion to fructooligosaccharides (FOS), a low calorie prebiotic. Innovative Food Science and Emerging Technologies, 10(2), 284–288.AGUDELO, C., ORTEGA, R., & HOYOS, J. L. (2010). Determinación de parámetros cinéticos de dos inóculos lácticos: Lactobacillus plantarum A6 y Bacterias ácido lácticas de yougurt. Biotecnología en el Sector Agropecuario y Agroindustrial, 8, 8–16.Altaf, M., Naveena, B. J., & Reddy, G. (2007). Use of inexpensive nitrogen sources and starch for l(+) lactic acid production in anaerobic submerged fermentation. Bioresource Technology, 98(3), 498–503. doi:http://dx.doi.org/10.1016/j.biortech.2006.02.013Azuara, E., Beristain, C. I., & Guti, G. F. (1998). 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Digestive and Liver Disease, 34, Supple, S111 – S120.Bustamante C., P., Mayorga R., L., Ramírez S., H., Martínez C., P., Barranco F., E., & Azaola E., A. (2006). Evaluación microbiológica de compuestos con actividad prebiótica. Revista Mexicana de Ciencias Farmacéuticas, 37, 5–10.Champagne, C. P., & Gardner, N. J. (2008). Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses. Food Research International, 41(5), 539–543.Chiralt, A., & Talens, P. (2005). Physical and chemical changes induced by osmotic dehydration in plant tissues. Journal of Food Engineering, 67(1–2), 167–177.Dalgaard, P., & Koutsoumanis, K. (2001). Comparison of maximum specific growth rates and lag times estimated from absorbance and viable count data by different mathematical models. Journal of microbiological methods, 43(3), 183–96.De Man, J. C., Rogosa, M., & Sharpe, M. E. (1960). A MEDIUM FOR THE CULTIVATION OF LACTOBACILLI. Journal of Applied Microbiology, 23(1), 130–135.Djelveh, G., Gros, J.-B., & Emam-Djomeh, Z. (2001). Osmotic Dehydration of Foods in a Multicomponent Solution Part II. Water Loss and Solute Uptake in Agar Gels and Meat. LWT - Food Science and Technology, 34(5), 319–323.Donalson, L. M., Kim, W.-K., Chalova, V. I., Herrera, P., Woodward, C. L., McReynolds, J. L., Kubena, L. F., et al. (2007). In vitro anaerobic incubation of Salmonella enterica serotype Typhimurium and laying hen cecal bacteria in poultry feed substrates and a fructooligosaccharide prebiotic. Anaerobe, 13(56), 208–14.Durieux, A., Fougnies, C., Jacobs, H., & Simon, J.-P. (2001). Metabolism of chicory fructooligosaccharides by bifidobacteria. Biotechnology Letters, 23(18), 1523– 1527.Díaz Vela, J., Mayorga Reyes, L., Totosaus S, A., & Pérez Chabela, M. de L. (2012). Parámetros cinéticos y perfil de ácidos grasos de cadena corta de bacterias ácido lácticas termotolerantes con diferentes fuentes de carbono. Vitae, 19, 253–260.Emam-Djomeh, Z., Djelveh, G., & Gros, J.-B. (2001). Osmotic Dehydration of Foods in a Multicomponent Solution Part I. Lowering of Solute Uptake in Agar Gels: Diffusion Considerations. LWT - Food Science and Technology, 34(5), 312–318. doi:10.1006/fstl.2001.0776FAO-OMS. (2002). Guidelines for the Evaluation of Probiotics in Food. Report of a Joint FAO/OMS. Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food (pp. 1–52).Ferrando, M., & Spiess, W. E. L. (2001). Cellular response of plant tissue during the osmotic treatment with sucrose, maltose, and trehalose solutions. Journal of Food Engineering, 49(2–3), 115–127.Flamm, G., Glinsmann, W., Kritchevsky, D., Prosky, L., & Roberfroid, M. (2001). Inulin and Oligofructose as Dietary Fiber: A Review of the Evidence. Critical Reviews in Food Science and Nutrition, 41(5), 353–362.Icteõ囲c-Octvõ 囲 pg¦. G0."Octvõ囲pg¦-Oqp¦„."L0."Ecocejq."O0"O0."("Octvõ 囲 pg¦-Navarrete, N. (2002). Characterisation of reused osmotic solution as ingredient in new product formulation. Food Research International, 35(2–3), 307–313.Georgieva, R., Koleva, P., Nikolova, D., Yankov, D., & Danova, S. (2009). Growth parameters of probiotic strain Lactobacillus plantarum, isolated from traditional white cheese. Biotechnol. & Biotechnol., 23 Special, 861–865.Ghazi, I., Fernandez-Arrojo, L., Garcia-Arellano, H., Ferrer, M., Ballesteros, A., & Plou, F. J. (2007). Purification and kinetic characterization of a fructosyltransferase from Aspergillus aculeatus. Journal of Biotechnology, 128(1), 204–211.Hidaka, H., Hirayama, M., & Sumi, N. (1988). A fructooligosaccharide-producing enzyme from Aspergillus niger ATCC 20611. Agricultural and Biological Chemistry, 52, 1181–1187.Kaplan, H., & Hutkins, R. W. (2000). Fermentation of fructooligosaccharides by lactic acid bacteria and bifidobacteria. Applied and environmental microbiology, 66(6), 2682–4.Kolida, S., Tuohy, K., & Gibson, G. R. (2007). Prebiotic effects of inulin and oligofructose. British Journal of Nutrition, 87(S2), S193. doi:10.1079/BJN/2002537Kullen, M. J., Khil, J., Busta, F. F., Gallaher, D. D., & Brady, L. J. (1998). Carbohydrate source and bifidobacteria influence the growth of Clostridium perfringens in vivo and in vitro. Nutrition Research, 18(11).Kun, S., Rezessy-Szabó, J. M., Nguyen, Q. D., & Hoschke, Á. (2008). Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biochemistry, 43(8), 816–821.Ministerio de Agricultura y Desarrollo Rural. (2006). Apuesta Exportadora Agropecuaria Ministerio de Agricultura y Desarrollo Rural 2006-2020. Fecha de consulta: septiembre 17 de 2006. Retrieved from www.miniagricultura.gov.coMinisterio de Industria Comercio y Turismo., & Nacional, U. (2005). Estudio de prospectiva tecnológica sobre requerimientos de diseño de bienes y capital para el sector agroindustrial dentro del cual se desarrollan las Mipymes y planteamiento de una estrategia de apoyo a este sector en diseño desde la Universidad. Capítulo 1 (CD-ROM).Moreira, R., Chenlo, F., & Pereira, G. (2003). Viscosities of ternary aqueous solutions with glucose and sodium chloride employed in osmotic dehydration operation. Journal of Food Engineering, 57(2), 173–177. doi:10.1016/S0260- 8774(02)00295-9Mousavi, Z. E., Mousavi, S. M., Razavi, S. H., Emam-Djomeh, Z., & Kiani, H. (2010). Fermentation of pomegranate juice by probiotic lactic acid bacteria. World Journal of Microbiology and Biotechnology, 27(1), 123–128.Muñiz Becerá, S., García Pereira, A., Calderín García, A., & Hernández Gómez, A. (2011). Evaluación de la calidad de la fruta bomba ( Carica papaya L .) variedad Maradol roja deshidratada utilizando el método de deshidratación osmótica (DO). 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Food microbiology, 28(4), 818–22.http://hdl.handle.net/10818/9326256416TE06187En este proyecto se utilizó la bacteria ácido láctica L. plantarum aislada previamente de coliflor (Brassica oleracea var. Botrytis), la cual demostró tener potencial probiótico, para evaluar su crecimiento en jarabes provenientes de la deshidratación osmótica de mora de Castilla (Rugus glaucus) y tomate de árbol (Cyphomandra betacea) sin y con fructooligosacáridos (FOS) obtenidos por vía fermentativa utilizando Aspergillus oryzae aislado previamente y sobre los mismos jarabes. La caracterización de los FOS se realizó mediante cromatografía líquida de alto rendimiento. Estos resultados indican que los FOS obtenidos por vía fermentativa, especialmente los provenientes de jarabes de DO de mora de Castilla estimularon el crecimiento de la bacteria de estudio. Nota: Para consultar la carta de autorización de publicación de este documento por favor copie y pegue el siguiente enlace en su navegador de internet: http://hdl.handle.net/10818/9327spaUniversidad de La SabanaMaestría en Diseño y Gestión de ProcesosFacultad de IngenieríaUniversidad de La SabanaIntellectum Repositorio Universidad de La SabanaBacterias -- Alimentos -- Frutas -- ConservaciónAlimentos -- DeshidrataciónBacterias -- Medios de cultivoUtilización de soluciones con fructooligosacáridos obtenidas por medio de un proceso fermentativo a partir de jarabes provenientes de la deshidratación osmótica de frutas como medio de cultivo para bacterias ácido lácticasmasterThesisTesis de maestríapublishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a85http://purl.org/coar/resource_type/c_bdcchttp://purl.org/coar/access_right/c_abf2ORIGINALMartha Lucía Caicedo Canchón (TESIS).pdfMartha Lucía Caicedo Canchón (TESIS).pdfVer documento en PDFapplication/pdf927175https://intellectum.unisabana.edu.co/bitstream/10818/9326/1/Martha%20Luc%c3%ada%20Caicedo%20Canch%c3%b3n%20%28TESIS%29.pdf5bf979ed2573d785bcf3f89327224d52MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-8498https://intellectum.unisabana.edu.co/bitstream/10818/9326/2/license.txtf52a2cfd4df262e08e9b300d62c85cabMD52TEXTMartha Lucía Caicedo Canchón (TESIS).pdf.txtMartha Lucía Caicedo Canchón (TESIS).pdf.txtExtracted Texttext/plain134https://intellectum.unisabana.edu.co/bitstream/10818/9326/3/Martha%20Luc%c3%ada%20Caicedo%20Canch%c3%b3n%20%28TESIS%29.pdf.txt2cdead4417776ef448c00bf01d66a95bMD5310818/9326oai:intellectum.unisabana.edu.co:10818/93262020-01-28 16:10:24.478Intellectum Universidad de la Sabanacontactointellectum@unisabana.edu.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