Producción biotecnológica de ácido láctico mediante homofermentación probiótica a partir de subproductos de la agroindustria

Abstract

Lactic acid is an organic acid which is obtained by a biotechnological process of probiotic homofermentation, considered of great importance in the pharmaceutical, food industry, in the production of biodegradable polymers and in aquaculture. The homofermentative bioprocess becomes an alternative for the solution to the difficulties encountered in aquaculture production such as high feed conversion of aquatic organisms, the high presence of sludge in ponds, variability in water quality and health management resulting in low profitability of the sector. Workhasbeendonetoobtainandquantifylacticacidferments, made with products of agribusiness food (Rajarshi Biswas. 2005); Based on these studies investigating the biotechnological production of lactic acid was performed using probiotic homofermentation of substrates rich in carbohydrates, proteins and by-products of agribusiness, activated by lactic acid bacteria and yeasts in the La Granja Agricultural Center, SENA, Tolima. In preparing the homofermento, commercial cane molasses, soy flour, whey obtained was used and agribusiness cheese, which were inoculated. The bioprocess was carried out in bioreactors with stirring every 12 hours at room temperature, for a period of 20 days. To determine the concentrations of lactic acid, there are several methods, such as reactive distillation (Perdomo Hurtado, F. P. 2007); and by titration (Rajarshi Biswas. 2005), the latter used in this investigation. The laboratory results showed high concentrations of lactic acid in the homofermento leachate produced from soy, equal to 19.26 grams of lactic acid per liter of ferment. Finally the statistical analysis of variance revealed that at a significance level of p <0.005 differences between means tested. They are also conducted, analysis bioprocess in homofermento field and a concentration of 20.43 grams of lactic acid per liter of ferment was found.