Obtención de ácido láctico a partir de suero de leche mediante un proceso biofermentativo utilizando un cultivo mesófilo homofermentativo

Abstract

This project was carried out in order to use the residual whey from the cheese elaboration process as a raw material for the production of lactic acid. An experimental design was carried out with three replicates to evaluate the lactic acid production between CHR Hansen R-703, R-704 and R-708 cultures after a fermentation process at 24 ° C for 24 hours with a concentration of 0 , 01%. The titratable acidity was determined by the AOAC method.942.15. A 3 × 10 factorial design was performed, in which the production of lactic acid was evaluated. The concentration of lactic acid generated as a function of time was evaluated and the kinetic models of logistic growth (or Verhulst) and the Leudekin and Piret equation were applied, comparing them and related to the production of lactic acid. The best culture for the production of lactic acid is R-704 at a concentration of 0.01% at time and temperature conditions of 24 hours and 37 ° C.