Identification and Characterization of microbial flora in the processes of storage, extraction and clarification of sugar cane juice at “Ingenio Azucarero Del Norte”
The “Ingenio Azucarero del Norte” is a small but long-lived sugar producer in Imbabura – Ecuador. To enhance its industrial results and improve the cost-effectiveness of its products, the sugar mill wants to investigate different microorganisms, especially biotechnologically attractive bacteria, whi...
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| 格式: | bachelorThesis |
| 语言: | eng |
| 出版: |
2021
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| 主题: | |
| 在线阅读: | http://repositorio.yachaytech.edu.ec/handle/123456789/371 |
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添加标签 | 总结: | The “Ingenio Azucarero del Norte” is a small but long-lived sugar producer in Imbabura – Ecuador. To enhance its industrial results and improve the cost-effectiveness of its products, the sugar mill wants to investigate different microorganisms, especially biotechnologically attractive bacteria, which thrive on the storage, extraction, and clarification of sugarcane juice. This idea arises from the fact that the sugar mill presents challenges on sugar production due to the appearance of bacteria on its production pipelines and bioreactors as contaminants. Therefore, to deal with this issue, it is needed to have an idea and knowledge about the microbial diversity associated with cane juices and the way to sugar production machinery. The primary purpose of this study is to identify and characterize microbial diversity at the initial steps of sugar production. In addition, this research could lead to finding bacteria with the potential to produce metabolites that can be used as profitable products. Different microbiological and molecular techniques that include media preparation, bacterial culturing, gram staining, and DNA sequencing, were developed, and six different bacterial species were obtained and identified. These species were Leuconostoc mesenteroides, Lactiplantibacillus plantarum, Leuconostoc holzapfelii, Gluconobacter oxydans, Lactococcus lactis, and Kurthia gibsonii. Once the bacteria were identified, a preliminary fermentation was carried out with molasses as a substrate. Molasses is a sugar production by-product. This preliminary fermentation was done to look for the bacteria capable of fermenting molasses and therefore producing metabolites. After 48 hours of fermentation, bacteria with the industrial potential for the production of proteins and lactic acid (lactate) were G. oxydans and L. plantarum, respectively. These bacteria presented the highest concentration values of the mentioned metabolites contrary to K. gibsonii which did not perform well. |
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