Aprovechamiento del suero de la leche para la obtención de ácido láctico.

The conservation of the environment is one of the issues of most significant social interest in recent times, which is why it seeks to encourage industries to use waste to use it as a substrate through biotechnological processes. The objective of this study was to use whey asraw material to obtain lactic acid, determining the appropriate conditionsfor the growth of Lactobacillus delbrueckii subs—Bulgaricus and Streptococcus thermophilus by anaerobic fermentation. The serum was previously pasteurized at 85°C for 15 minutes. The physicochemical and microbiological analysis of the whey was to guarantee the quality of the whey as a raw material according to the NTE INEN 2594 Standard and variables such as supplement, yeast extract with a source of nitrogen and vitamins + calcium carbonate neutralizer of pH and temperature were studied. Fermentation at 38°C and 43°C this is to optimize the consumption of lactose by lactic acid bacteria and to define the ideal conditions that allowed to maximize of the productivity of lactic acid. Six experimental treatments were carried out with three repetitions, so it was possible to determine the best treatment. Lactic acid extraction was performed from the fermented broth by vacuum filtration and simple distillation. The data was recorded in the Microsoft Excel template, and the subsequent analysis of the results using the ANOVA statistical technique, in which the individual means, the comparison of differences between factors, and the selection of the best treatment were carried out through analysis with Tukey. By studying the titratable acidity and measuring the pH, it was determined that adequate conditions were given to maximize the production of lactic acid in the T4 treatment in combination with Factor "A1" with the serum supplemented with yeast extract. + calcium carbonate in a concentration of 0.5% m/v and Factor "B" which is the fermentation temperature at 43°C, inoculated with lactic acid bacteria at 0.1% m/v reaching a value of 23.29 g/L of lactic acid, another physical-chemical parameter is the pH where a weight of 3.09 in the final product.

• מחבר ראשי: Lema Guamán, Jaime Arturo (author)
• פורמט: bachelorThesis
• שפה: spa
• יצא לאור: 2023
• נושאים: Lactosuero; Biotecnológico
• גישה מקוונת: http://dspace.unach.edu.ec/handle/51000/10593