Medicina Veterinaria
URI permanente para esta comunidadhttps://dspace.ucacue.edu.ec/handle/ucacue/52
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Examinando Medicina Veterinaria por Asesores "Iñiguez Heredia, Franklin Alfredo"
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Ítem Embargo Comparación cualitativa en queso semi-maduro elaborado con bacterias termófilas y mesófilas(Universidad Católica de Cuenca., 2024) Vásquez Vásquez, Carlos Francisco; Iñiguez Heredia, Franklin Alfredo; 0350124202This study aims to compare two bacterial strains for producing semi-ripe cheese using thermophilic and mesophilic bacteria for this study. These bacteria play a crucial role in the lactic fermentation process of cheese, offering the possibility of obtaining significant changes in its sensory properties, including flavor, texture, aroma, and nutritional composition. The research was conducted through the elaboration of cheeses by using pasteurized milk coagulated with enzymatic liquid rennet. These cheeses were subjected to a controlled maturation period of around 30 days. During the laboratory experimental phase, samples of each cheese were taken weekly for five weeks. These samples were subjected to a serial dilution of 10 to minus 7 to obtain manageable concentrations for analysis. During the first week of sampling, 12 cheese samples were obtained, and three lots were selected for grouping and subsequently composed into a combined sample. From this combined sample, 10 grams were taken to prepare a stock solution necessary for subsequent analyses. This solution was grown on nutrient agar to determine the Colony Forming Units (CFU). Various culture media were also used to detect pathogenic bacteria in cheese, including MacConkey, blood agar, MRS (for lactobacilli), and Salmonella-Shigella. The results provided vital information on the microbiological and sensory quality of the final product, highlighting the notable differences between the use of thermophilic and mesophilic bacteria in its production. Keywords. Semi-ripe cheese, thermophilic bacteria, mesophilic bacteria, Colony Forming Units.Ítem Acceso Abierto Potencial terapéutico del extracto liofilizado de alcachofa (Cynara scolymus) en el tratamiento del barro biliar en perros: Estudio de casos(Universidad Católica de Cuenca., 2025) Palaguachi Pizarro, Cristopher Xavier; Iñiguez Heredia, Franklin Alfredo; 0107083602Biliary sludge is a common hepatobiliary condition in canines, characterized by the accumulation of echogenic sediment within the gallbladder, and is associated with the risk of developing cholelithiasis and other liver complications. In response to the need for alternative therapies, this study evaluated the therapeutic potential of lyophilized extract of Cynara scolymus (artichoke) for the treatment of biliary sludge in dogs. A case study was conducted with two dogs diagnosed with type II biliary sludge, which received artichoke extract (20 mg/kg every 12 hours) for 60 days. The treatment was monitored through sequential ultrasound evaluations and liver biochemical analyses performed before, during, and after the protocol. Results showed a progressive reduction of echogenic material in the gallbladder, transitioning from type II to type I sludge by the end of the treatment. A decrease in cholestatic markers such as alkaline phosphatase and total and direct bilirubin was observed, along with stable values for total proteins and cholesterol. Although the small sample size limits broader conclusions, the findings suggest hepatoprotective and choleretic effects of the artichoke extract. It is concluded that lyophilized Cynara scolymus extract represents a promising phytotherapeutic alternative for managing biliary sludge in veterinary medicine, supporting further studies with controlled designs and larger populations. Keywords: biliary sludge, cynara scolymus, veterinary medicine, hepatoprotection, phytotherapy
