Producción de ácido láctico por una mezcla de lactococcus lactis y streptococcus salivarius en fermentaciones en discontinuo
Autores
Serna Cock, Liliana
Rodríguez de Stouvenel, Aida
Director
Tipo de contenido
Artículo de revista
Idioma del documento
EspañolFecha de publicación
2005
Título de la revista
ISSN de la revista
Título del volumen
Documentos PDF
Resumen
Se estudió la producción de ácido láctico (AL), la conversión de sustrato (CG), y el rendimiento(Yp/s) de Lactococcus lactis, Streptococcus salivarius y una mezcla 1:1 de ambas cepas en sustrato glucosado. Lactococcus lactis se seleccionó de 20 cepas homofermentativas aisladas de cultivos de caña de azúcar variedad CC85-92 y Streptococcus salivarius se aisló de un fermento láctico comercial. En fermentaciones llevadas a cabo con la mezcla microbiana, a 32 °C con 60 gL-1 de glucosa y pH 6,0 se obtuvo un máximo de 47,63 gL-1 de ácido láctico, conversión de glucosa de 95,4% y rendimiento en producto de 0,83 gg-1. Palabras clave: caña de azúcar, Lactococcus lactis, Streptococcus salivarius, mezcla de cepas.
Production of lactic acid (LA), yield (Yp/s) and substrate conversion (SC) from Lactococcus lactis, Streptococcus salivarius and their mixtures were tested. Lactococcus lactis was selected from 20 homofermentative strains isolated from a sugar cane crop (variety CC85-92) and Streptococcus salivarius was isolated from a commercial lactic ferment. Batch fermentation experiments at 32 C with a glucose concentration of 60 gL-1 and a pH of 6,0 were carried out. A maximum of 47,63 gL-1 of lactic acid concentration, 95,4% of substrate conversion and 83 gg-1 were obtained from the mixture of strains after a fermentation of 48 h. Key words: sugar cane, Lactococcus lactis, Streptococcus salivarius, mixture of strains.
Production of lactic acid (LA), yield (Yp/s) and substrate conversion (SC) from Lactococcus lactis, Streptococcus salivarius and their mixtures were tested. Lactococcus lactis was selected from 20 homofermentative strains isolated from a sugar cane crop (variety CC85-92) and Streptococcus salivarius was isolated from a commercial lactic ferment. Batch fermentation experiments at 32 C with a glucose concentration of 60 gL-1 and a pH of 6,0 were carried out. A maximum of 47,63 gL-1 of lactic acid concentration, 95,4% of substrate conversion and 83 gg-1 were obtained from the mixture of strains after a fermentation of 48 h. Key words: sugar cane, Lactococcus lactis, Streptococcus salivarius, mixture of strains.