Publicado

2019-01-01

Evaluating gelling-agent mixtures as potential substitutes for bacteriological agar: an approach by mixture design

Evaluación de mezclas de agentes gelificantes como potenciales sustitutos del agar bacteriológico: una aproximación mediante diseño de mezclas

DOI:

https://doi.org/10.15446/dyna.v86n208.72964

Palabras clave:

gelling agents, mixture design, solid media culture, agar substitute. (en)
agentes gelificantes, diseño de mezclas, medios solidos de cultivo, sustituto de agar (es)

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Gelling agents are components to solidify media cultures facilitating the isolation of microorganisms in pure cultures. Agar is the most used gelling agent in microbiological field because of properties like gelling temperature and a desirable texture (high firmness and low adhesiveness). A current problem with agar manufacture is that overexploitation of the algae Gelidium spp is affecting the species conservation and has increased agar’s market price by up to 300%. The aim of this research was to propose substitutes of bacteriological agar in terms of texture by using some reported gelling agents used by food and agroindustry. To determine the effects of the components on texture, were proposed a mixture-design screening to establish an optimal mixture that replace agar. The optimal result, according to the desirability function, were composed of arabic gum (2%), gelan gum (0.5%) and carrageenan (0.5%). This mixture exceeds the firmness of the reference matrix (agar at 2%) by 15% and is potentially 25% more cheaper and without significative statistical difference in growth CFU when compared to agar based media
Los agentes gelificantes son componentes que solidifican medios de cultivo para facilitar el aislamiento de microorganismos en cultivos puros. El agar es el agente gelificante más utilizado en el campo microbiológico debido a propiedades como su temperatura de gelificación y una textura deseable (alta firmeza y baja adhesividad). El problema actual de la producción de agar es que la sobreexplotación de las algas Gelidium spp está afectando la conservación de la especie y ha aumentado su precio de mercado hasta en un 300%. El objetivo de esta investigación fue proponer sustitutos del agar bacteriológico en términos de textura mediante el uso de algunos agentes gelificantes utilizados por la industria de alimentos y la agroindustria. Para determinar los efectos de los componentes en la textura, se propuso un diseño de mezcla tipo screening para establecer una mezcla óptima que reemplace el agar. El resultado óptimo, según la función de deseabilidad, se compone de goma arábiga (2%), goma gelan (0,5%) y carragenina (0,5%). Esta mezcla superó la firmeza de la matriz de referencia (agar al 2%) 15% y es potencialmente un 25% más económica. Además, no presentó una diferencia estadísticamente significativa en el conteo de UFC en comparación con los medios basados en agar.

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Cómo citar

IEEE

[1]
J. A. Sanchez Cardozo, R. Y. Ruiz Pardo, M. X. Quintanilla Carvajal, y L. A. Acosta Gonzalez, «Evaluating gelling-agent mixtures as potential substitutes for bacteriological agar: an approach by mixture design», DYNA, vol. 86, n.º 208, pp. 171–176, ene. 2019.

ACM

[1]
Sanchez Cardozo, J.A., Ruiz Pardo, R.Y., Quintanilla Carvajal, M.X. y Acosta Gonzalez, L.A. 2019. Evaluating gelling-agent mixtures as potential substitutes for bacteriological agar: an approach by mixture design. DYNA. 86, 208 (ene. 2019), 171–176. DOI:https://doi.org/10.15446/dyna.v86n208.72964.

ACS

(1)
Sanchez Cardozo, J. A.; Ruiz Pardo, R. Y.; Quintanilla Carvajal, M. X.; Acosta Gonzalez, L. A. Evaluating gelling-agent mixtures as potential substitutes for bacteriological agar: an approach by mixture design. DYNA 2019, 86, 171-176.

APA

Sanchez Cardozo, J. A., Ruiz Pardo, R. Y., Quintanilla Carvajal, M. X. & Acosta Gonzalez, L. A. (2019). Evaluating gelling-agent mixtures as potential substitutes for bacteriological agar: an approach by mixture design. DYNA, 86(208), 171–176. https://doi.org/10.15446/dyna.v86n208.72964

ABNT

SANCHEZ CARDOZO, J. A.; RUIZ PARDO, R. Y.; QUINTANILLA CARVAJAL, M. X.; ACOSTA GONZALEZ, L. A. Evaluating gelling-agent mixtures as potential substitutes for bacteriological agar: an approach by mixture design. DYNA, [S. l.], v. 86, n. 208, p. 171–176, 2019. DOI: 10.15446/dyna.v86n208.72964. Disponível em: https://revistas.unal.edu.co/index.php/dyna/article/view/72964. Acesso em: 25 mar. 2026.

Chicago

Sanchez Cardozo, John Alexander, Ruth Yolanda Ruiz Pardo, Maria Ximena Quintanilla Carvajal, y Luis Alejandro Acosta Gonzalez. 2019. «Evaluating gelling-agent mixtures as potential substitutes for bacteriological agar: an approach by mixture design». DYNA 86 (208):171-76. https://doi.org/10.15446/dyna.v86n208.72964.

Harvard

Sanchez Cardozo, J. A., Ruiz Pardo, R. Y., Quintanilla Carvajal, M. X. y Acosta Gonzalez, L. A. (2019) «Evaluating gelling-agent mixtures as potential substitutes for bacteriological agar: an approach by mixture design», DYNA, 86(208), pp. 171–176. doi: 10.15446/dyna.v86n208.72964.

MLA

Sanchez Cardozo, J. A., R. Y. Ruiz Pardo, M. X. Quintanilla Carvajal, y L. A. Acosta Gonzalez. «Evaluating gelling-agent mixtures as potential substitutes for bacteriological agar: an approach by mixture design». DYNA, vol. 86, n.º 208, enero de 2019, pp. 171-6, doi:10.15446/dyna.v86n208.72964.

Turabian

Sanchez Cardozo, John Alexander, Ruth Yolanda Ruiz Pardo, Maria Ximena Quintanilla Carvajal, y Luis Alejandro Acosta Gonzalez. «Evaluating gelling-agent mixtures as potential substitutes for bacteriological agar: an approach by mixture design». DYNA 86, no. 208 (enero 1, 2019): 171–176. Accedido marzo 25, 2026. https://revistas.unal.edu.co/index.php/dyna/article/view/72964.

Vancouver

1.
Sanchez Cardozo JA, Ruiz Pardo RY, Quintanilla Carvajal MX, Acosta Gonzalez LA. Evaluating gelling-agent mixtures as potential substitutes for bacteriological agar: an approach by mixture design. DYNA [Internet]. 1 de enero de 2019 [citado 25 de marzo de 2026];86(208):171-6. Disponible en: https://revistas.unal.edu.co/index.php/dyna/article/view/72964

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