Aprovechamiento de lactosueros generados en queserías artesanales para la producción de proteína unicelular enriquecida (PUC+PP) y probióticos

• DOI: 10.5281/zenodo.5711952
• Publication Date: 2021-12-08
• Authors: Alfonso Benítez d...; Iván Lenin Montej...; Soley Nava-Galicia; Martha Bibbins-Ma...
• Keywords: 2. Zero hunger; biotratamiento; bacterias ácido-lácticas; Kluyveromyces marxianus; residuos de quesería; biotreatment; cheese-making waste; Kluyveromyces marxianus; lactic acid bacteria; biotratamiento; bacterias ��cido-l��cticas; Kluyveromyces marxianus; residuos de queser��a; BIOLOGÍA Y QUÍMICA

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Se hicieron an��lisis fisicoqu��micos para caracterizarlos, y se inocularon con Kluyveromyces marxianus para cuantificar gravim��tricamente la cantidad de prote��na unicelular sumada a la precipitada (PUC+PP) y consumo de lactosa que se obtienen en fermentaciones de 48 y 72 horas. Finalmente se cuantific�� la biomasa viable de bacterias y levaduras l��cticas crecidas en consorcio en suero dulce por el m��todo de recuento en placa. Los resultados obtenidos indican diferencias significativas de pH, contenido proteico, az��cares, s��lidos totales (p<0.05) pero iguales en contenido graso. Se obtuvo la misma cantidad de prote��na unicelular sumada a la precipitada (PUC+PP) de lactosueros enteros y descremados despu��s de 60 horas, pero mejores rendimientos en sueros dulces que ��cidos entre las 48 y 60 horas (p<0.05). No se observaron diferencias en el consumo de lactosa en ambos sueros. Se obtuvieron valores del orden de 15 g de PUC+PP por litro de suero con un consumo de lactosa del 50% en 60 horas utilizando tanto sueros dulces como ��cidos y poblaciones de hasta 1 x 106 unidades formadoras de colonia (UFC)/mL. De esta manera se espera desarrollar una tecnolog��a econ��mica y sencilla para obtener un producto aprovechable en alimentaci��n humana y animal adem��s de contribuir a reducir la contaminaci��n ambiental. ABSTRACT In aiming to exploit the whey generated by cheese production and reduce the environmental impact caused by this process, the present study estimated the amount of single-cell protein (SCP) and precipitated protein (PP) that can be obtained during fermentation of both acid and sweet whey (whole and skimmed), large quantities of which are generated by the artisanal cheese dairies of M��xico dedicated to the production of fresh cheese (panela and hoop) and ���quesillo cheese��� (also known as string cheese or Oaxaca quesillo). Physicochemical analyzes were conducted to characterize them. After that, fermentations with Kluyveromyces marxianus were set to gravimetrically quantify the amount of SCP added to PP (SCP+PP) and lactose consumption during a period time of 48 and 72 hours. Finally, the viable biomass of bacteria and lactic yeasts grown in consortium in sweet whey was quantified by the plate count method. The physicochemical analysis revealed very different results in terms of pH levels, protein content, sugar content, and total solids (p<0.05), while the fat content was found to be equal. The same amount of SCP+PP was produced on the whole and skimmed whey after 60 hours of fermentation, although higher yields were obtained for the sweet whey between 48 and 60 hours of fermentation (p<0.05). No differences between both kinds of whey were observed for lactose consumption. Values of 15 g SCP+PP per liter of whey were obtained via the consumption of 50% lactose and up to 1 x 106 CFU / mL in 60 hours, for both the sweet and acid whey. It is hoped that economical and simple technology can be developed to obtain a product that can be used for human nutrition and animal feed as well as helping to reduce environmental pollution.<br/>