Composición química y enriquecimiento del lactosuero de leche de caprino para la producción de ácido láctico con Lactobacillus helveticus

Alejandra Plata Pinzón; Sandra Milena Ramírez; Campo Elías Riaño

doi:10.22490/21456453.954

Vol. 3 No. 2 (2012)

Published 2012-07-02

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Artículos de Investigación

Chemical composition and viability of goat milk whey for the production of lactic acid with Lactobacillus helveticus.

DOI: https://doi.org/10.22490/21456453.954

Alejandra Plata Pinzón Universidad Nacional Abierta y a Distancia

Sandra Milena Ramírez Universidad Nacional Abierta y a Distancia

Campo Elías Riaño Universidad Nacional Abierta y a Distancia

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Abstract
References

Goat milk whey is a byproduct of low economic value, and is perceived within Colombia as industrial waste with a negative environmental impact on ecosystems (BOD and COD of 60,000 ppm and 80,000 ppm respectively). Therefore this paper seeks to characterize this whey, and evaluate the effectiveness of the Lactobacillus Helveticus (LH) strain from 0 to 0.91 for the production of lactic acid from whey goat milk enriched with three nutrients. The variables studied follow a Greco-Latin model. To this effect, 16 kinetics were conducted in an intermittent bio-fermenter containing 250 milliliters of goat milk whey wherein the highest production of lactic acid, 17.72 grams per liter, is achieved after 50 hours for a medium containing 2.5% yeast, 0.6% riboflavin, 0.45% ammonium sulfate, and the bio-fermenter operating at 42 ° C. The study concludes that apart from producing lactic acid, LH is an alternative towards avoiding contamination of ecosystems in as much as it would generate an added value to the cheese industry

keywords: goat milk, whey, Lactobacillus helveticus, culture medium, lactic acid.

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How to Cite

Plata Pinzón, A., Ramírez, S. M., & Riaño, C. E. (2012). Chemical composition and viability of goat milk whey for the production of lactic acid with Lactobacillus helveticus. Revista De Investigación Agraria Y Ambiental, 3(2), 63-71. https://doi.org/10.22490/21456453.954

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