Cultivo mixto en el desarrollo de la fermentación para la producción de alcohol orgánico
Archivos
Fecha
2006-06-25
Autores
García Hernández, Reidy
Título de la revista
ISSN de la revista
Título del volumen
Editor
Universidad Central "Marta Abreu" de las Villas
Resumen
En este trabajo se realizó un estudio del proceso de obtención de alcohol orgánico,
utilizando un cultivo mixto de bacterias lácticas y levaduras para el desarrollo de la
fermentación. Se empleó la cepa de levadura Saccharomyces cerevisiae y como
sustratos la glucosa y la miel final obtenida en el proceso de fabricación de azúcar
orgánico del Complejo Azucarero “Carlos Baliño”.
Para cumplimentar este estudio se determinó la mejor concentración de inoculo de
bacterias lácticas y de extracto de levadura, para lo cual se utilizó un diseño
experimental tipo 22, cuyos resultados fueron procesados a través del programa
computacional Statgraphic Plus versión 4.1.
Se realizó una comparación de la propagación de las levaduras en monocultivo con la
propagación de las levaduras en un medio acidificado con bacterias lácticas, utilizando
glucosa como sustrato.
También se llevó a cabo una comparación entre el proceso de obtención de etanol
utilizando bacterias lácticas como promotoras de la etapa fermentativa y extracto de
levadura como nutriente, con los siguientes procesos:
• Obtención de etanol regulando pH con ácido sulfúrico y empleando sales de
amonio.
• Obtención de etanol regulando pH con ácido láctico.
Se desarrolló un estudio del pH y la acidez total a diferentes concentraciones de
sólidos solubles en el sustrato, así como una comparación del comportamiento de las
bacterias lácticas en presencia de suero lácteo y extracto de levadura como fuentes de
nitrógeno.
El estudio incluyó además un análisis de la fermentación alcohólica empleando un
cultivo mixto de bacterias lácticas y levaduras.
In this work was carried out a study of the process of obtaining of organic alcohol using a mixed cultivation of lactic bacteria and yeast for the development of fermentation. The yeast stump Saccharomyces cerevisiae was used and like substrates glucose and molasses obtained in the process of production of organic sugar of the Sugar Complex "Carlos Baliño." To execute this study the best concentration it was determined of lactic bacteria and of yeast extract, for that which a design experimental type was used 22 whose results were processed through the program computational Statgraphic Plus version 4.1. It was carried out a comparison of the yeast propagation using only one microorganism with the yeast propagation in a half acidified with lactic bacteria using glucose like substrate. It was also carried out a comparison among the process of obtaining of ethanol where lactic bacteria are used as promoters of the stage fermentative and yeast extract like nutritious, with the following processes: • Obtaining of ethanol regulating pH with sulfuric acid and using ammonium salts. • Obtaining of ethanol regulating pH with lactic acid. It was developed a study of the pH and the total acidity to different concentrations of soluble solids in the substrate and a comparison of the behavior of the lactic bacteria in presence of milky serum and yeast extract like nitrogen sources. The study also included an analysis of the alcoholic fermentation using a mixed cultivation of lactic bacteria and yeasts.
In this work was carried out a study of the process of obtaining of organic alcohol using a mixed cultivation of lactic bacteria and yeast for the development of fermentation. The yeast stump Saccharomyces cerevisiae was used and like substrates glucose and molasses obtained in the process of production of organic sugar of the Sugar Complex "Carlos Baliño." To execute this study the best concentration it was determined of lactic bacteria and of yeast extract, for that which a design experimental type was used 22 whose results were processed through the program computational Statgraphic Plus version 4.1. It was carried out a comparison of the yeast propagation using only one microorganism with the yeast propagation in a half acidified with lactic bacteria using glucose like substrate. It was also carried out a comparison among the process of obtaining of ethanol where lactic bacteria are used as promoters of the stage fermentative and yeast extract like nutritious, with the following processes: • Obtaining of ethanol regulating pH with sulfuric acid and using ammonium salts. • Obtaining of ethanol regulating pH with lactic acid. It was developed a study of the pH and the total acidity to different concentrations of soluble solids in the substrate and a comparison of the behavior of the lactic bacteria in presence of milky serum and yeast extract like nitrogen sources. The study also included an analysis of the alcoholic fermentation using a mixed cultivation of lactic bacteria and yeasts.
Descripción
Palabras clave
Alcohol Orgánico, Bacterias Lácticas, Levaduras/Crecimiento & Desarrollo, Yeasts/Growth & Development, Organic Alcohol, Lactic Bacteria