Caracterización química y microbiológica del kéfir de agua artesanal de origen ecuatoriano

Water kefir is a homemade fermented drink, to which certain probiotic properties are attributed. In this study, changes in acidity and oBrix of Ecuadorian homemade water kefir, elaborated with three different types of sweeteners (brown sugar, honey and granulated sugar) and at different fermentation times (24, 48 and 72 hours), were determined. The treatments arranged in a completely randomized block design (factorial 32) was applied. A focus group evaluated and selected three prototypes due to their sensory characteristics, also acidity and oBrix were measured for chemical specifications. According to the weighting of the variable of response for microbiological count, two treatments were chosen. The treatment with the greatest acceptance due to their chemical, microbiological and sensory characteristics was the sample fermented with honey at 48 h. A phenotypic and genotypic characterization (16S DNAr) of microbiota showed the presence of Leuconostoc holzapfelii, Leuconostoc pseudomesenteroides and Saccharomyces cerevisiae, which could be attributed to water kefir probiotic properties.El kéfir de agua es una bebida fermentada elaborada de forma casera a la cual se le atribuye ciertas propiedades probióticas. En este estudio se determinaron los cambios de acidez y oBrix del Kéfir de agua artesanal de origen ecuatoriano, elaborado con tres tipos de endulzantes (panela, miel de abeja y azúcar blanca granulada), a diferentes tiempos de fermentación (24, 48 y 72 horas), siendo los tratamientos dispuestos en el diseño en bloques completamente al azar, con arreglo factorial 32. Un grupo focal evaluó los prototipos y seleccionó tres debido a sus características sensoriales, midiéndose también la acidez y oBrix para obtener las especificaciones químicas. De acuerdo a la ponderación de las variables de respuesta se escogieron dos tratamientos para recuento microbiano. El tratamiento con mayor aceptación debido a sus características químicas, microbiológicas y sensoriales fue el de miel de abeja a las 48 h de fermentación. La caracterización fenotípica y genotípica (ADNr 16S) de la microbiota indicó la presencia de Leuconostoc holzapfelii, Leuconostoc pseudomesenteroides y Saccharomyces cerevisiae lo que podría conferir características probióticas al kéfir de agua

Perfil microbiológico de muestras obtenidas de neonatos del Hospital Vicente Corral Moscoso, Ecuador

Objective: To determine the microbiological profile of biologi- cal samples of neonates from Hospital Vicente Corral Moscoso, Ecuador. Materials and Methods: An observational, retro- spective, and descriptive study was carried out in patients of the neonatology service who underwent some microbiological analysis in the aforementioned hospital during 2015; the clinical data were obtained of the medical records department. Results: Of the 343 microbiological reports, 32.4% (n=111) were rectal swabs, 22.7% (n=78) were blood cultures, and 14.3% (n=49) catheter tip culture. The main isolated microorgan- isms were Klebsiella pneumoniae (26.5%; n=91), Escherichia coli (20.7%; n=71), and Staphylococcus epidermidis (15.2%; n=52). Ampicillin (9.5%), trimethoprim sulfamethoxazole (7.2%), and cefazolin (6.4%) were the antibiotics that most commonly showed resistance. Conclusion: The microbiological samples from neonatal patients from the Hospital Vicente Corral Moscoso in Ecuador were mainly rectal swabs, with Klebsiella pneumoniae as the main isolated microorganism and with high resistance to ampicillin