Evaluación de medios de cultivo preparados a partir de suero de leche enriquecido, para la producción de ácido láctico, con lactobacillus plantarum y lactobacillus casei
DOI:
https://doi.org/10.17533/udea.redin.326326Keywords:
Ácido láctico, lactobacillus plantarum, lactobacillus casei, suero.Abstract
En este trabajo se evalúan diferentes fuentes de nitrógeno, luego de determinar la mejor concentración de suero de leche, para la producción de ácido láctico en fermentaciones por lote. Se utilizaron tres fuentes de nitrógeno, peptona y extracto de levadura a 5, 10, 15 g/L, y licor de maíz a 10, 20, 30 g/L. La mayor producción de ácido láctico se obtuvo con una concentración de extracto de levadura de 15 g/L y lactosa 61,7 g/L y se alcanzaron valores de 28,8 g/L y 28,5 g/L de ácido láctico, respectivamente para L. casei y L. plantarum.
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