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Help
If you have any questions, you are always welcome to contact us. We'll get back to you as soon as possible, withing 24 hours on weekdays.
Customer service
All questions about your order, return and delivery must be sent to our customer service team by e-mail at yourstore@yourdomain.com
Sale & Press
If you are interested in selling our products, need more information about our brand or wish to make a collaboration, please contact us at press@yourdomain.com
La presente investigacin analiza la accin antimicrobiana ejercida por el cido lctico a diferentes concentraciones y el empleo de yogurt natural, enfrentadas a los microorganismos presentes en las conchas de abanico adquiridas en el Terminal de Pesquero. Las Tcnicas microbiolgicas empleadas fueron la de Recuento en Placa por el Mtodo de Incorporacin y Desiminacin y la Determinacin de Presencia y Ausencia para los microorganismos de importancia sanitaria como es el caso de E.coli, V. cholerae, Salmonella sp. y S. aureus aplicando cido lctico y yogurt natural.La concentracin ptima durante el procesamiento de las muestras fue del 0,8% de cido lctico, el cual inhiba el crecimiento bacteriano sin alterar las caractersticas organolpticas de la concha de abanico. La accin del yogurt natural sobre las muestras procesadas produjo una inhibicin parcial,para las enterobacterias, vibrios y salmonelas, pero resulto efectivo para mesfilos aerobios.A concentraciones mayores de 0,8% de cido lctico las conchas de abanico modificaban sus caractersticas organolpticas: resequedad y perdida de color, todo lo contrario suceda con el yogurt natural.
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birth defects, or other reproductive harm.
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⚠️ California Proposition 65 Warning: Some products sold on this website may expose you to chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm. For more information, visit www.P65Warnings.ca.gov.
