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dc.contributor.authorSalazar Santos, Sarima.-
dc.date.accessioned2026-10-25T20:32:42Z-
dc.date.available2024-
dc.date.available2026-10-25T20:32:42Z-
dc.date.issued2024-
dc.identifier.citationSalazar Santos, S. (2024). Perfil de tolerancia a variaciones de acidez y etanol de bacterias aisladas de la fermentación alcohólica en una planta productora de azúcar y bioetanol de araras SP-BRASIL. [Trabajo de Grado Pregrado, Universidad de Pamplona]. Repositorio Hulago Universidad de Pamplona. https://repositoriodspace.unipamplona.edu.co/jspui/handle/20.500.12744/12009es_CO
dc.identifier.urihttps://repositoriodspace.unipamplona.edu.co/jspui/handle/20.500.12744/12009-
dc.descriptionSe evaluó la tolerancia de bacterias aisladas del proceso de fermentación industrial de bioetanol frente a condiciones de estrés ácido-etanólico, con el objetivo de caracterizar su respuesta a diferentes niveles de pH (6.0, 5.5, 4.5, 3.5 y 2.5) y concentraciones de etanol (0 %, 5 %, 10 %, 15 % y 20 %). Para determinar sus perfiles de tolerancia, se realizó un análisis de variación de absorbancia (ΔAbs), se emplearon mapas de calor para visualizar y comparar el comportamiento de los aislados y test de Tukey para determinar diferencias en las respuestas individuales de cada asilado. Adicionalmente, se generó un mapa de calor con agrupamiento jerárquico utilizando la distancia euclidiana y el método de vinculación completa, para clasificar las bacterias según su respuesta al estrés. Los resultados revelaron una diversidad significativa en los perfiles de tolerancia bacteriana. Las bacterias aisladas de la colecta 1, como C1B3 y C1B2, destacaron por su alta tolerancia a concentraciones de etanol de hasta el 20 %, mientras que C6B2, de la colecta 6, demostró una tolerancia excepcional a pH extremadamente bajos (2.5). Estos aislados mostraron patrones de crecimiento sobresalientes, superando en algunos casos a las cepas de colección evaluadas como puntos referentes Lactobacillus fermentum y L. plantarum. Se observó una tendencia general de mayor sensibilidad al pH ácido que al etanol, lo que señala al estrés ácido como un factor limitante clave en estos sistemas. Se identificaron estrategias metabólicas diferenciadas entre los aislados. Algunas bacterias presentaron fases de latencia prolongadas seguidas de un crecimiento robusto, mientras que otras, con un inicio de crecimiento rápido, mostraron menor sostenibilidad a largo plazo. Este estudio destaca la complejidad de las dinámicas bacterianas en ambientes industriales, subrayando la importancia de continuar investigando los mecanismos de resistencia y adaptación de estas bacterias.es_CO
dc.description.abstractThe tolerance of bacteria isolated from the industrial bioethanol fermentation process to acid-ethanol stress conditions was evaluated, with the aim of characterizing their response to different pH levels (6.0, 5.5, 4.5, 3, 5 and 2.5) and ethanol concentrations (0%, 5%, 10%, 15% and 20%). To determine their tolerance profiles, an absorbance variation analysis (ΔAbs) was carried out; heat maps were used to visualize and compare the behavior of the inmates and the Tukey test was used to determine differences in the individual responses of each isolate. Furthermore, a heat map with hierarchical clustering was generated using the Euclidean distance and the complete linkage method, to classify the bacteria according to their stress response. The results will reveal significant diversity in bacterial tolerance profiles. Bacteria isolated from collection 1, such as C1B3 and C1B2, stood out for their high tolerance to ethanol concentrations of up to 20%, while C6B2, from collection 6, demonstrated exceptional tolerance to an extremely low pH (2.5). These isolates showed outstanding growth drivers, in some cases surpassing the collection strains evaluated as points referring to Lactobacillus fermentum and Lactobacillus plantarum. A general trend of greater sensitivity to acidic pH than to ethanol has been observed, indicating that acid stress is a key limiting factor in these systems. Differentiated metabolic strategies were identified among the isolates. Some bacteria presented prolonged dormancy phases followed by robust growth, while others, with a rapid onset of growth, showed less long-term sustainability. This study highlights the complexity of bacterial dynamics in industrial environments, underlining the importance of continuing to investigate the resistance and adaptation mechanisms of these bacteria.es_CO
dc.format.extent145es_CO
dc.format.mimetypeapplication/pdfes_CO
dc.language.isoeses_CO
dc.publisherUniversidad de Pamplona - Facultad de Ciencias Básicas.es_CO
dc.subjectTolerancia ácido-etanólica.es_CO
dc.subjectBacterias ácido lácticas.es_CO
dc.subjectFermentación etanólica.es_CO
dc.titlePerfil de tolerancia a variaciones de acidez y etanol de bacterias aisladas de la fermentación alcohólica en una planta productora de azúcar y bioetanol de araras SP-BRASIL.es_CO
dc.typehttp://purl.org/coar/resource_type/c_7a1fes_CO
dc.date.accepted2024-
dc.description.editionUniversidad de Pamplona - Facultad de Ciencias Básicas.es_CO
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