Browsing by Author "Astudillo Ochoa, Gonzalo Javier"

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Elaboración de cerveza artesanal con levadura silvestre y comparación de parámetros frente a levadura comercial
(Universidad de Cuenca, 2025-09-08) Aucapiña Rodriguez, Juan Javier; Ramirez Romero, Ramiro Jose; Astudillo Ochoa, Gonzalo Javier
In this study, microbiological techniques were proposed for isolating a pure culture of non-conventional yeasts present in sourdough, which is prepared with a mixture of flour and water and subsequently fermented under ambient conditions. Several culture media were prepared, initially employing peptone, sucrose, and dextrose. Among the evaluated media, sucrose proved to be the most efficient in terms of yeast growth. This yeast culture was used as the fermenting agent in the production of a batch of American pale ale craft beer. The resulting beer was analyzed through physicochemical tests including alcohol content, turbidity, specific gravity, density, and degrees Plato; and organoleptic characteristics such as flavor, color, bitterness, aroma, and foam—compared with a craft beer brewed using conventional brewer’s yeast (Saccharomyces cerevisiae). With the microbiological culture obtained, a batch of craft beer was successfully produced. Organoleptic analysis showed that the use of non-conventional yeasts resulted in acceptable sensory characteristics for aroma, color, and flavor. However, other sensory traits suggested that these yeasts did not enhance bitterness or foam formation. Moreover, physicochemical comparison revealed lower alcohol production, increased turbidity, and reduced utilization of fermentable sugars by the microorganisms, as evidenced by the small difference in °Plato between the start and end of fermentation.
Evaluación de calidad de agua del río Santa Bárbara, ubicado en la provincia del Azuay, Ecuador
(Universidad de Cuenca, 2024-11-26) Cajamarca Juela, Kevin David; Diaz Román, Karol Patricia; Astudillo Ochoa, Gonzalo Javier
The Santa Barbara River, located in the province of Azuay, Ecuador, is an essential water source for local communities, providing water for irrigation, agriculture and human consumption. However, human activities such as mining and urbanization have deteriorated its quality in recent decades. This study aims to assess the water quality of the Santa Barbara River by analyzing physicochemical parameters (including fecal and total coliforms, pH, turbidity, dissolved oxygen, hardness, and dissolved solids), as well as lead levels at various points along the riverbank. Samples were collected in the vicinity of the urban districts of Sigsig and the mining communities over a four-week period. The data were interpreted using the National Science Foundation (NSF) Water Quality Index (WQI), results indicated that water quality ranged from “average” to “good” at various sampling points, with higher contamination levels near the urban and mining areas. In addition, some parameters, such as total and fecal coliforms, pH, and turbidity, exceeded the limits established by Ecuadorian regulations in certain areas. In the case of lead, the concentrations found were below the permitted limits, suggesting an absence of significant contamination by this metal. These findings provide crucial information for the creation of water conservation and management plans, helping to protect this vital resource and public health in the region.