Development and evaluation of ponential agar substitutes for microbiological media

Sanchez Cardozo, John Alexander

dc.contributor.advisor	Ruiz Pardo, Ruth Yolanda
dc.contributor.advisor	Acosta González, Luis Alejandro
dc.contributor.author	Sanchez Cardozo, John Alexander
dc.date.accessioned	2020-05-18T21:28:13Z
dc.date.available	2020-05-18T21:28:13Z
dc.date.issued	2020-03-13
dc.identifier.uri	http://hdl.handle.net/10818/41088
dc.description	76 páginas	es_CO
dc.description.abstract	Los agentes gelificantes son componentes que solidifican los medios de cultivo para facilitar el aislamiento de colonias en cultivos puros. Entre los agentes gelificantes, el agar es el más utilizado en el campo microbiológico debido a propiedades como su baja temperatura de gelificación (35°C) y su textura (alta firmeza y baja adhesividad). El problema actual de la producción de agar es que la previa sobreexplotación de las poblaciones de las algas Gelidium spp ha creado escasez de agar y por lo tanto aumentado su precio de mercado hasta un 300%. El objetivo de esta investigación fue caracterizar y desarrollar mezclas como sustitutos del agar en cultivos microbiológicos. Para establecer las combinaciones de los agentes gelificantes se utilizó un diseño de mezclas usando 10 componentes, seleccionando la firmeza como variable de respuesta y como criterios de optimización la firmeza más cercana a la del agar al 2%. Los geles resultantes se caracterizaron mediante las técnicas de espectrometría infrarroja por transformada de Fourier (FTIR), reología y análisis de perfil de textura (TPA). Posteriormente se validaron microbiológicamente sembrando cepas de referencia (Staphylococcus aureus, Escherichia. coli and Bacillus subtillis, Fusarium oxysporum and Saccharomyces cerevisiae) y una muestra de suelo para su pre-identificación por MALDI-TOF (Matrix-Assisted Laser Desorption Ionization-Time of Flight). El diseño de mezclas dio como resultado cuatro mezclas como potenciales sustitutos del agar: GeCaGhLb, GeCaArLb, GeCaAr and GeAr. Nombradas así por sus componentes, Gellan (Ge), Carragenina (Ca), goma Ghatti (Gh), goma arábiga (Ar) y Locust bean (Lb). La mezcla GeCaAr resultó en una firmeza igual que el agar (141g), GeCaGhLb y GeCaArLb una firmeza 40% superior (200g) y una última con una firmeza 50% inferior (69g).	es_CO
dc.format	application/pdf	es_CO
dc.language.iso	eng	es_CO
dc.publisher	Universidad de La Sabana	es_CO
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 International	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/	*
dc.source	instname:Universidad de La Sabana	es_CO
dc.source	reponame:Intellectum Repositorio Universidad de La Sabana	es_CO
dc.subject	Microbiología	es_CO
dc.subject	Agar	es_CO
dc.subject	Mezclas	es_CO
dc.subject	Gelificación	es_CO
dc.title	Development and evaluation of ponential agar substitutes for microbiological media	es_CO
dc.type	masterThesis	es_CO
dc.publisher.program	Maestría en diseño y gestión de procesos	es_CO
dc.publisher.department	Facultad de Ingeniería	es_CO
dc.identifier.local	276812
dc.identifier.local	TE10644
dc.type.hasVersion	publishedVersion	es_CO
dc.rights.accessRights	restrictedAccess	es_CO
dc.creator.degree	Magíster en Diseño y Gestión de Procesos	es_CO
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