Obtaining a fermented beverage from cheese whey by using immobilized cells of Kluyveromyces marxianus
This study has as its main objective the optimization of a technology for the production of a fermented beverage from cheese whey, using Kluyveromyces matxianus and cell immobilization. In a bed packed reactor, the best yield was obtained (11,46±0,81 'GQ with a flux of 140-150 mL.h-1, an immobi...
| Autores: | , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2000 |
| País: | Perú |
| Recursos: | Universidad Nacional Mayor de San Marcos |
| Repositório: | Revistas - Universidad Nacional Mayor de San Marcos |
| Idioma: | espanhol |
| OAI Identifier: | oai:revistasinvestigacion.unmsm.edu.pe:article/6814 |
| Acesso em linha: | https://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/6814 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Suero de queso biorreactor inmovilización Kluyveromyces marxianus. Cheese whey bioreactor immobilization |
| Resumo: | This study has as its main objective the optimization of a technology for the production of a fermented beverage from cheese whey, using Kluyveromyces matxianus and cell immobilization. In a bed packed reactor, the best yield was obtained (11,46±0,81 'GQ with a flux of 140-150 mL.h-1, an immobilized biomass of 10% (v), a column rate of 1/12, a size of pearl of 3 mm of diameter, an addition of sodium metabisulphide (100 pg.mL-1) and immobilized cells with 2% (w/v) of alginate. After the fermentation parameters were optimized in the bioreactor, the alcoholic beverage was inactivated at 70 oC for 5 minutes (thermal treatment) and clarified with "tierra de diatomeas" (1 kg. M-2) . Finally, the alcoholic beverage was evaluated in storage for 6 months, during this period physicochemical, microbiological and sensorial tests were made. Hedonic Scale and Ranking tests showed that the alcoholic beverage had acceptability. |
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