Parámetros cinéticos del crecimiento de Lactobacillus acidophilus en la fermentación láctica de residuos agroindustriales de azúcar de caña no centrifugados
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https://doi.org/10.56845/rebs.v6i1.92Palabras clave:
Fermentación láctica, Agroindustria piloncillera, Lactobacillus acidophilus, Cachaza piloncilleraResumen
El aprovechamiento de la caña de azúcar para la producción de piloncillo es una de las principales actividades económicas en algunas zonas de la región centro del estado de Veracruz, México, sin embargo, este sector enfrenta diferentes retos sociales, tecnoeconómicos y ambientales. Uno de los problemas más importantes que afectan a esta agroindustria es la falta de un manejo adecuado de los residuos generados en el proceso, principalmente la cachaza piloncillera (CP) y el agua de lavado de moldes (ALM). La fermentación láctica se propone como una alternativa para el aprovechamiento de estos residuos, ya que este proceso reduce la concentración de carbohidratos, produciendo ácido láctico (AL) y aumentando el contenido de nutrientes. Un aspecto importante del proceso de fermentación es el conocimiento de los parámetros cinéticos, ya que con ellos es posible realizar el escalado. En el presente trabajo se estudió la fermentación láctica de SCS y MWW utilizando la bacteria Lactobacillus acidophilus y se obtuvieron los parámetros cinéticos con el modelo de Gompertz y el modelo Logístico. Se llevó a cabo la caracterización fisicoquímica de los residuos y se evaluaron los parámetros de consumo de sustrato, producción de ácido láctico y densidad celular durante la fermentación de una solución de 150 g de SCS/L en un reactor de 0.5 L. Después de 72 h de fermentación, se obtuvo un crecimiento máximo de 7.63 log UFC/mL, un consumo de carbohidratos del 50.32% y una producción máxima de 7.56 g LA/L. For the Gompertz model, the parameters obtained were μmax=1.2420 h-1, λ=20.46 h y A=7.585 log CFU/mL, whereas for the Logistic model they were μmax=0.3214 h-1, λ=25.39 h y A=7.584 log CFU/mL. It was observed that both residues promote the development of the microorganism L. acidophilus, however, the kinetic parameters of μmax y λ indicates that it needs more time to adapt to the residues, so it will be necessary to implement strategies to optimize these values.
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Derechos de autor 2024 Itzel Gonzalez-del Rosario, José Manuel Hernández-Martínez, Eusebio Bolaños-Reynoso, Erik Samuel Rosas-Mendoza, Juan Manuel Méndez-Contreras
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
Copyright © D.R. Asociación Latinoamericana de Desarrollo Sustentable y Energías Renovables A. C., 