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

license

When RIAA receives the postulation of an original by its author, either through email or post mail, considers that it can be published in physical and/or electronic format and facilitates its inclusion in databases, newspaper archives and other systems and indexing process. RIAA authorizes the reproduction and citation of the Journal’s material, provided that explicitly indicates journal name, the authors, the article title, volume, number and pages. The ideas and concepts expressed in the articles are responsibility of the authors and in no case reflect the institutional policies of the UNAD.

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

PDF (Spanish)

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.

Altiok, D. (2004). Kinetic Modelling of Lactic Acid Production from Whey. Master of Science, Izmir Institute of Technology, Food Engineering, Izmir, Turkey.

Akeberg, C., K. Hofvendahl, G. Zacchi & Hahn, H. (1998). Modelling the influence of pH, temperature, glucose and lactic acid concentrations on the kinetics of lactic acid production by Lactococcus lactis ssp. ATCC 19435 in whole _ wheat flour. Applied Microbiology and Biotechnology, 49, 682- 690.

Aguirre-Eskauriatza, J. (2008). Producción de proteína liofilizada y biomasa de Lactobacillus casei BPG4 liofilizada, a partir de suero de leche de cabra. (Tesis de Maestría). México: Tecnológico de Monterrey.

Alais, C. (1970). Ciencia de la leche. Principios de técnica lechera. México: CECSA.

Altiok, D., Tokatli, F. & Harsa, S. (2006). Kinetic modeling of lactic acid production from whey by Lactobacillus casei (NRRL B-441). Journal of Chemical Technology and Biotechnology, Vol. 81, 1190–1197.

Association Of Official Agricultural Chemists. Official Methods Of Analysis. (1980). 13th ed. Washington, D.C.

Betancur, J., Abad, P., Arias, M. & Restrepo, B. (2003). Inmovilización de lactobacillus helveticus en soportes vítreos obtenidos por tecnología sol-gel. Boletín de la Sociedad Española de Cerámica y Vidrio, Vol. 42 (2),79-83.

Boonmee, M., Leksawasdi, N., Bridge, W. & Rogers, P. (2003). Batch and Continuous culture of Lactococcus lactis NZ133: experimental data and model development. Biochemical Engineering Journal, Vol.14, no. 2, 127-135.

Estela, W., Rychtera, M. & Melzoch, K, (2007). Producción de ácido láctico por Lactobacillus plantarum L10 en cultivos batch y continuo. Rev. peru biol., vol.14, no.2, 271-276. ISSN 1727-9933.

Institute of Medicine. (2006). Food Chemical Codex. 7thed. The United States Pharmacopeial Convention.

Foo, E. L., H. G. Griffin, R. Mollby & C. G. Hedén. (Editors). (1993). The Lactic Acid Bacteria. Horizon Scientific Press. United Kingdom, 89 – 91.

Fu, W. & Mathews, A. (1999). Lactic acid production from lactose by Lactobacillus plantarum: Kinetic model and effects of pH, substrate, and oxygen. Science Direct. Biochem Eng J. 1999; 3, 163- 170.

Goksungur, Y. & Guvenc, U. (1999). Production of lactic acid from beet molasses by calcium alginate immobilized Lactobacillus delbrueckii. Journal of Chemical Technology and Biotechnology, 74, 131-136.

Ha, M. & Kim, S. (2003). Kinetics analysis of growth and lactic acid production in pH-controlled batch cultures of Lactobacillus casei KH-1 using yeast extract/cornsteep liquor/glucose medium. Journal of Bioscience and Bioengineering, 96(2),134-140.

Jin, B., Yin, P., Ma, Y. & Zhao L. (2005). Production of lactic acid and fungal biomass by Rhizopus fungi from food processing waste streams. Ind. Microbiol. Biotechnol., 32, 678.

Lederberg, J. (Editor). (1992). Encyklopedia of Microbiology (2nd edition), The Rockefeller University New York, NY, Vol.3, 1 - 17.

Microbiología industrial. (s.f). Disponible en: www.unavarra.es/genmic/micind-2-2.htm. (23 de junio de 2007).

Montgomery D. & Runger G. (2000). Probabilidad y Estadística. 2da Ed.) México: Mc Graw Hill. Intermericana Editores.

Ocampo, O., Urbina C.E., Juárez, C., Ruiz, N. & Galíndez, J. (2000). Depuración del suero común cultivo mixto de levaduras, utilizando un sistema por lote alimentado y alimentado repetido. Tecnología Láctea Latinoamericana, México, 20, 44-52.

Ocampo, O., Urbina, C., Juárez, C., Ruiz, N. & Galíndez, J. (2000). Depuración del suero común cultivo mixto de levaduras, utilizando un sistema por lote alimentado y alimentado repetido. Tecnología Láctea Latinoamericana, México, 20, 44-52.

Plata, A. & Ramírez, S. (2008). Obtencion de ácido láctico a partir del suero de la leche de caprinos por fermentación de lactobacillus helveticus. Ingeniería de alimentos. UNAD.

Prescott, S. & Duna, C. (2000). Microbiología Industrial. (2da Ed. En Español) Madrid, España: Aguilar, S. A. de Ediciones;

Rojan, P., Madhavan, N., and Pandey, A. (2006). Solidstate fermentation of L-lactic acid production from agro wastes using Lactobacillus delbrueckii. Process Biochemistry, 41, 759-763.

Serna, L., & A. Rodríguez. (2006). Lactic acid production by a strain of Lactococcus lactis subsp. lactis isolated from sugar cane plants. Elect. J. Biotechnol. 9, 40-45.

Urribarrí, L. (2004). Producción de ácido láctico a partir de suero de leche, utilizando Lactobacillus helveticus en cultivo continuo. Revista Científica. Universidad del Zulia. 14, 4.

license

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

Download Citation

Almétricas

Metrics

Archivos descargados

1,092