Obtaining lactic acid through microbial fermentation from corn residues
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E. E. Portoviejo
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p. 114-124
Abstract
Se estudió la producción y cinética de ácido láctico (LA) por fermentación discontinua, utilizando como
sustrato residuos de maíz con Lactobacillus delbrueckii spp. Bulgaricus. Se desarrolló un diseño factorial para la etapa de pretratamiento del residuo y fermentación láctica, para determinar las mejores condiciones de obtención de azúcares reductores totales y ácido láctico. En el pretratamiento las mejores condiciones se obtuvieron al trabajar con HCl al 3% (v/v), 75 °C y 30 minutos de
reacción. La fermentación se llevó a cabo manteniendo el medio con un pH entre 5.5- 6 y las mejores condiciones de trabajo fueron 100 µl del microorganismo, 37 ºC y 24 h de fermentación, alcanzando una concentración máxima de 19.9 g/L. Se plantearon modelos cinéticos para la producción de LA, crecimiento de la bacteria y consumo de sustrato. Asimismo, para constatar los datos observados se calcularon diferentes índices estadísticos para evaluar la precisión de los modelos. Finalmente se seleccionaron los modelos de Luedeking-Piret y logístico, por ser quienes presentaron mejor ajuste a los datos experimentales para la producción de LA, consumo de sustrato y crecimiento bacteriano respectivamente.
The production and kinetics of lactic acid (LA) by batch fermentation were studied, using corn residues as substrate with Lactobacillus delbrueckii spp. Bulgaricus. A factorial design was developed for the pretreatment stage of the residue and lactic fermentation to determine the best conditions for obtaining total reducing sugars and lactic acid. In the pretreatment, the best conditions were obtained by working with HCl at 3% (v/v), 75 °C, and 30 minutes of reaction. Fermentation was carried out, keeping the medium at a pH between 5.5-6, and the best working conditions were 100 µl of the microorganism, 37ºC, and 24 hours of fermentation, reaching a maximum concentration of 19.9 g/L. Kinetic models for LA production, bacterial growth, and substrate consumption were proposed. Likewise, to verify the observed data, different statistical indices were calculated to evaluate the accuracy of the models. Finally the Luedeking-Piret and logistic models, were selected as they presented the best fit to the experimental data for LA production, substrate consumption, and bacterial growth, respectively
The production and kinetics of lactic acid (LA) by batch fermentation were studied, using corn residues as substrate with Lactobacillus delbrueckii spp. Bulgaricus. A factorial design was developed for the pretreatment stage of the residue and lactic fermentation to determine the best conditions for obtaining total reducing sugars and lactic acid. In the pretreatment, the best conditions were obtained by working with HCl at 3% (v/v), 75 °C, and 30 minutes of reaction. Fermentation was carried out, keeping the medium at a pH between 5.5-6, and the best working conditions were 100 µl of the microorganism, 37ºC, and 24 hours of fermentation, reaching a maximum concentration of 19.9 g/L. Kinetic models for LA production, bacterial growth, and substrate consumption were proposed. Likewise, to verify the observed data, different statistical indices were calculated to evaluate the accuracy of the models. Finally the Luedeking-Piret and logistic models, were selected as they presented the best fit to the experimental data for LA production, substrate consumption, and bacterial growth, respectively