Análisis del efecto antimicrobiano del extracto obtenido del jalapeño (Capsicum annuum) utilizado en la elaboración de queso manaba.

Abstract

Manaba cheese is a recognized product in Ecuador, thanks to its texture and salty flavor, perfecto for use in the country’s gastronomy. The objective of the present investigation was to determine if adding jalapeno extract administered in different amounts to the formation of manaba cheese decreased its microbial load. The titling work was carried out at the Dairy Industries Processing Plant and Microbiology Plant of the Faculty of Technical Education for Development of the Universidad Catolica de Santiago de Guayaquil. The type of research that was applied was experimental in the Laboratories of the UCSG. Four treatments were evaluated by means of a completely randomized experimental design of one factor, with four treatments 0, 20, 30 and 40 milliliters of jalapeno extract, three repetitions and three variables. The results showed that the 20 mL treatment was the most effective against Salmonella and E. coli, while for fungi and yeasts was the 30 mL treatment. A sensory evaluation was carried out, which determined that the most pleasant treatment to taste was the 20 mL. A kilogram and a half of cheese was obtained, for which the sale price to the public was determined with a value of USD 7.14 per kg.