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2 results on '"Karina Esquivel"'

1. Susceptibilidad a desprendimientos de rocas en la urbanización La Teresona-Zopilocalco Norte, Toluca: premisas para el desarrollo comunitario

Author

Alexis Ordaz Hernández, Rosaura Karina Esquivel Arzate, José Ramón Hernández Santana, and Héctor Víctor Cabadas Báez

Subjects
susceptibilidad, desprendimientos de rocas, desarrollo local, toluca, méxico, Geography. Anthropology. Recreation, Geography (General), G1-922
Abstract

El crecimiento de los perímetros urbanos en México ha dado lugar a la ocupación de territorios de condiciones geomorfológicas complejas. Este es el caso del sector centro-norte de la ciudad de Toluca, donde actualmente residen 21 687 personas. Este trabajo se enfoca en el análisis de la susceptibilidad a los desprendimientos de rocas donde se consideran criterios litológicos, morfoestructurales y de ocupación y uso de la superficie. La integración de estas variables permitió revelar cinco niveles de susceptibilidad a los desprendimientos de rocas: muy baja, baja, media, alta y muy alta. Los resultados obtenidos evidencian las características desfavorables del sector para el desarrollo de infraestructura urbana. La desinformación geográfica sobre la realidad de este escenario ha conducido a un panorama de vulnerabilidad construida, con 4 270 viviendas en condiciones de media, alta y muy alta susceptibilidad a los desprendimientos, donde residen 15 796 personas. Esta condición de exposición produce un sistemático impacto en el desarrollo local, constatado actualmente con afectaciones a los inmuebles y a las vialidades, y atentando contra la vida social.

Published
2019
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2. Characterization of lactic acid bacteria recovered from atole agrio, a traditional Mexican fermented beverage

Author

Judith Espinosa, Kati Väkeväinen, Dora Centurión, Patricia Elizaquível, Anita Valderrama, Anna-Inkeri Simontaival, Jocelin Rizo, Rosa Aznar, Gloria Díaz-Ruiz, Carme Plumed-Ferrer, Carmen Wacher, Dolores Reyes-Duarte, Karina Esquivel, and School of Medicine / Clinical Nutrition

Subjects
0301 basic medicine, Identification, Weissella, Lactococcus, 030106 microbiology, Microbiology, Beverages, 03 medical and health sciences, chemistry.chemical_compound, Lactobacillus, Lactic acid bacteria, Food science, 2. Zero hunger, biology, food and beverages, biology.organism_classification, Lactic acid, 030104 developmental biology, chemistry, Fermentation, bacteria, Phytase, Pediococcus, Bacteria, Food Science
Abstract

Our aim was to identify and characterize the lactic acid bacteria (LAB) of atole agrio, a fermented Mexican maize-based beverage and to evaluate whether starters could be obtained to produce it under controlled conditions. Atole agrio fermentation process was variable with an abundant presence of Enterobacteriaceae throughout the fermentation. Based on RAPD-PCR, Weissella (29.2%), Pediococcus (24.0%), Lactococcus (17.8%) and Lactobacillus (16.4%) were the most abundant LAB genera. Out of 88 identified LAB strains, 87.5% produced folates, 71.6% degraded phytates, 38.6% produced exopolysaccharides (EPS) and 12.5% had amylolytic activity. The majority of the strains (81.8%) were resistant to at least two of the screened nine antibiotics and 11.4% to one antibiotic. Six potential starters; L. plantarum IL4l1, L. plantarum A1MM10, Lc. lactis IL5l1, Lc. lactis A1MS3, Leuc. pseudomesenteroides IL5l2 and Ped. pentosaceus S0l10, were selected for further studies. All selected strains were phytase producers, showed antimicrobial activity and had good acidification and growth properties. In addition L. plantarum IL4l1, Ped. pentosaceus S0l10 and Leuc. pseudomesenteroides IL5l2 were EPS producers and had together with Lc. lactis IL5l1 amylolytic activity. L. plantarum IL4l1, L. plantarum A1MM10 and Lc. lactis IL5l1 were folate producers., final draft, peerReviewed

Published
2018
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