Kinetic Modeling of the Growth of Saccharomyces cerevisiae in a Black Chuño (Freeze-Dried Potato)-Based Medium
Published 2026-08-28
Keywords
- Microbial kinetics,
- sigmoidal growth,
- mathematical models
Copyright (c) 2026 Nixon Arenas-Huahuachampi , Alex Danny Chambi-Rodríguez, Ana-Monica Torres Jiménez
This work is licensed under a Creative Commons Attribution 4.0 International License.
How to Cite
Abstract
Predictive microbiology enables the anticipation of microbial population behavior through mathematical models, a key tool in the development of fermented and functional foods. Black chuño, a traditional freeze-dried potato from the Andean region of Peru and Bolivia, is a substrate of cultural and nutritional value whose potential as a culture medium remains underexplored. The objective of this study was to evaluate the growth kinetics of Saccharomyces cerevisiae in a black chuño-based medium. Lyophilized strains were activated in a 2% sucrose solution and inoculated into the medium at 37±1 °C, with constant agitation for 7 hours. Microbial growth was measured by direct counting in a Neubauer chamber, expressed in cfu/ml and transformed to a logarithmic scale; the data were fitted to nonlinear models: Gompertz, Logistic, Log-logistic, and Weibull. Growth was sigmoidal, with differences in the latency and maximum rate parameters. The log-logistic model showed the best fit, with biomass reaching a maximum of 0.663 log cfu/ml at hour 7. The study confirms the viability of black chuño as a culture medium and highlights the usefulness of mathematical models in microbial kinetics.
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