<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2477-9105</journal-id>
<journal-title><![CDATA[Perfiles]]></journal-title>
<abbrev-journal-title><![CDATA[Perfiles]]></abbrev-journal-title>
<issn>2477-9105</issn>
<publisher>
<publisher-name><![CDATA[Escuela Superior Politécnica de Chimborazo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2477-91052020000100047</article-id>
<article-id pub-id-type="doi">10.47187/perf.v1i24.78</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[CALIDAD MICROBIOLÓGICA DE LA SALMUERA UTILIZADA EN EL PROCESO DE ELABORACIÓN DE QUESOS FRESCOS ARTESANALES EN UNA QUESERA DE QUIMIAG-CHIMBORAZO]]></article-title>
<article-title xml:lang="en"><![CDATA[Brine microbiological quality used in the production of fresh cheese in an artisanal factory at Quimiag-Chimborazo]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arguello]]></surname>
<given-names><![CDATA[Paola]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Albuja]]></surname>
<given-names><![CDATA[Ana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pacurucu]]></surname>
<given-names><![CDATA[Ana Rafaela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pilamunga]]></surname>
<given-names><![CDATA[Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Escuela Superior Politécnica de Chimborazo Facultad de Ciencias Pecuarias/ Facultad de Salud Pública / Facultad de Ciencias Seguridad Alimentaria Grupo de Investigación y Desarrollo]]></institution>
<addr-line><![CDATA[Riobamba ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>1</volume>
<numero>24</numero>
<fpage>47</fpage>
<lpage>53</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&amp;pid=S2477-91052020000100047&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_abstract&amp;pid=S2477-91052020000100047&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_pdf&amp;pid=S2477-91052020000100047&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Se analizó la calidad microbiológica de la salmuera empleada en una quesera artesanal de la parroquia rural Quimiag -Chimborazo, considerando que el salado es un punto crítico durante la elaboración de quesos. Se muestrearon los insumos y materiales utilizados para la elaboración de la salmuera, los utensilios, manipuladores y el ambiente de producción desde su preparación hasta el día que se descarta esta solución. Los recuentos microbianos de la sal nueva y reutilizada sobrepasaron los límites de la norma ecuatoriana para sal de consumo humano, excepto E. coli en la sal nueva, mientras que en el agua se identificó S. aureus aún después del calentamiento recibido previo uso; los valores del ATP medido en utensilios y manipuladores se encontraron entre 86,5 a 5279,7 URL; y, el conteo microbiano en el ambiente excedió lo establecido por la Asociación Americana de Salud Pública de Estados Unidos. El nivel de S. aureus en la salmuera supera el límite de la normativa nacional para quesos frescos desde su elaboración, y para E. coli y aerobios mesófilos alcanza el máximo permitido al día 5, evidenciándose una corta vida útil, falta de prácticas correctas de higiene y el uso de materia prima contaminada durante el salado.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The microbiological quality of the brine used in an artisan cheese factory in the rural parish of Quimiag of the province of Chimborazo, was analyzed, considering that salting process is a critical point during the artisan cheese production. The supplies and materials used for the preparation of the brine, the tools, manipulators and the production environment were sampled from its preparation until the day this solution is discarded. The microbial counts of the new and reused salt exceeded the limits of the Ecuadorian standard for human consumption salt, except for E. coli in the new salt, while S. aureus was identified in the water even after heating received prior use. ATP values measured in tools and manipulators were found between 86.5 to 5279.7 URL, and, the microbial count in the environment exceeded that established by the American Public Health Association of the United States. The level of S. aureus in the brine exceeds the limit of the national regulations for fresh cheeses from the day of its elaboration, and for E. coli and aerobic mesophiles it reaches the maximum allowed on day 5, showing a short shelf life, lack of correct practices of hygiene and the use of contaminated raw materials during brining.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Salmuera]]></kwd>
<kwd lng="es"><![CDATA[queso artesanal]]></kwd>
<kwd lng="es"><![CDATA[calidad microbiológica]]></kwd>
<kwd lng="en"><![CDATA[Brine]]></kwd>
<kwd lng="en"><![CDATA[artisanal cheese]]></kwd>
<kwd lng="en"><![CDATA[microbiological quality]]></kwd>
</kwd-group>
</article-meta>
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