LA ACIDIFICACIÓN BIOLÓGICA EN EL DESARROLLO DEL PROCESO FERMENTATIVO PARA LA PRODUCCIÓN DE PROTEÍNA UNICELULAR

Abstract

In the present work is carried out a study of the application of lactic bacteria as a way of biological acidification in the development of fermentation process for the production of unicellular protein. With the objective of evaluating the growth of the lactic bacteria in the time, it was carried out a study of the behavior of pH and acidity using the final molasses of cane of sugar as a source of carbon, in different concentrations of soluble solids in the substratum. It could be proven that a descent of pH and an increment of acidity in the time were observed. This demonstrated the possibility to obtain acidified molasses at a relatively short time. It was also demonstrated that it is feasible to perform the cultivation in a such way that is eliminated totally the consumption of sulfuric acid by concept of adjustment of pH in the process of propagation of the yeast of fermentation . The variant of mixed cultivation between the species of yeasts and lactic acid bacteria was the best alternative due to the advantages that it contributes in the development of the cultivation of both species without the addition of additional nutrients. A value of appropriate pH for the process is reached, and a content of biomass of 8.52 g/L in 8 hours of fermentation is very favorable for the process of fermentation. The obtained results are of interest in the study of mixed cultivation due to their application in the development of the fermentation for the production of unicellular protein.