PARAMETER OPTIMIZATION FERMENTATION FOR BIOMASS FORAGE CROPS IN DEVELOPED WITH YEAST BATCH ON OIL AND WHEY DESPROTEINIZED
This work was carried out with the purpose to optimize physical chemical parameters obtain a microbial biomass from Kluyveromyces marxianus NRRL –Y-1109 y Candida pseudotropicalis BT-UNMSM_6 . The yeasts were grown on sweet whey crude and deproteinized, supplemented with nitrogen and vitamins source...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2008 |
| País: | Perú |
| Institución: | Universidad Nacional Mayor de San Marcos |
| Repositorio: | Revistas - Universidad Nacional Mayor de San Marcos |
| Idioma: | español |
| OAI Identifier: | oai:revistasinvestigacion.unmsm.edu.pe:article/4690 |
| Acceso en línea: | https://revistasinvestigacion.unmsm.edu.pe/index.php/quim/article/view/4690 |
| Access Level: | acceso abierto |
| Palabra clave: | Whey Kluyveromyces marxianus protein concentrate SCP. Suero lácteo Candida pseudotropicalis SCP concentrado proteico. |
| Sumario: | This work was carried out with the purpose to optimize physical chemical parameters obtain a microbial biomass from Kluyveromyces marxianus NRRL –Y-1109 y Candida pseudotropicalis BT-UNMSM_6 . The yeasts were grown on sweet whey crude and deproteinized, supplemented with nitrogen and vitamins sources. The optimization of fermentation parameters was obtained applying a Taguchi´s factorial design. It was established as optimal conditions: An pH 4.5; Temperature 30 °C and an aeration rate of 1.475 VVM; Agitation speed 600 RPM, Lactose concentration 5 g/L; (NH4)2S04 6 g/L; Yeast extract 1.5 g/L . The average biomass yield obtained was 0.56 g/g lactose and 0.54 g/g Lactose for K. marxianus and C. pseudotropicalis respectively grown on sweet whey deproteinized diluted 50%, and Cellular yield 0.405 g/g with K. marxianus NRRL-Y-1109 and Yx/s 0.38 g/g with Candida pseudotropicalis grown on sweet whey crude. A lactose consumption of 98.25 & 94.45% and a cellular concentration of 12.75 g/L & 12.52 g/L respectively at the end of the fermentation. |
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