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Optimization of lactic acid production by Lactobacillus plantarum strain Hui1 in a medium containing sugar cane molasses
Optimización de la producción de ácido láctico por Lactobacillus plantarum cepa Hui1 en un medio que contiene melaza de caña
DOI:
https://doi.org/10.15446/agron.colomb.v39n1.89674Keywords:
fermentation, response surface methodology, by-products, industry (en)fermentación, metodología de superficie de respuesta, subproductos, industria (es)
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The aim of this study was to optimize lactic acid production by a native strain (Hui1) of Lactobacillus plantarum isolated from a Peruvian Amazon fruit (Genipa americana) in a medium supplemented with an agroindustrial by-product such as sugar cane molasses. Optimization was performed though one-factor-at-a-time studies followed by the Placket-Burman and central composite designs. The data were analyzed by using the Statistica® 10 software. Several carbon, nitrogen and ion sources were tested, and the optimum concentration of lactic acid achieved was 84.2 g L-1 in a medium containing as follows (in g L-1): meat extract, 18.69; tryptone, 7.88; sugar cane molasses, 140; calcium carbonate, 15; dipotassium phosphate, 1; manganese phosphate, 0.03; sodium acetate, 5, and magnesium sulphate, 0.2. In addition, a high degree of conversion from sugar cane molasses to lactic acid was obtained (Yp/s 0.898 g g-1). These results indicate the potential of Lactobacillus plantarum strain Hui1 to produce lactic acid in a medium supplemented with sugar cane molasses, an underutilized industrial by-product.
El objetivo de este estudio fue optimizar la producción de ácido láctico por una cepa nativa (Hui1) de Lactobacillus plantarum, aislada de un fruto de la Amazonía peruana (Genipa americana), en un medio suplementado con un subproducto agroindustrial como la melaza de caña de azúcar. La optimización se realizó mediante el estudio de un factor a la vez seguido de los diseños de Placket-Burman y compuesto central. Los datos se analizaron utilizando el software Statistica® 10. Se evaluaron varias fuentes de carbono, nitrógeno y iones, alcanzándose una producción de ácido láctico de 84.2 g L-1 en un medio que contenía (en g L-1): extracto de carne, 18.69; triptona, 7.88; melaza de caña de azúcar, 140; carbonato de calcio, 15; fosfato dipotásico, 1; fosfato de manganeso, 0.03; acetato de sodio, 5; y sulfato de magnesio, 0.2. Además, se obtuvo un alto grado de conversión de melaza de caña de azúcar a ácido láctico (Yp/s 0.898 g g-1). Estos resultados indican el potencial de la cepa de Lactobacillus plantarum Hui1 para producir ácido láctico en un medio suplementado con melaza de caña de azúcar, un subproducto industrial subutilizado.
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