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https://repository.unad.edu.co/handle/10596/46784| Title: | Response surface method for the optimization of lactic acid production conditions from dairy sub products: SLC Método de superficie de respuesta para optimizar las condiciones de producción de ácido láctico a partir de subproductos lácteos: SLC |
| metadata.dc.creator: | Plata, Alexandra Ramírez, Sandra Riaño Luna, Campo Elías |
| Keywords: | Central composite experimental design;goat whey;lactic acid;Lactobacillus helveticus LH 0-091;optimization;response surface.;Àcido láctico;diseño experimental compuesto central;Lactobacillus helveticus LH 0-091;optimización;suero de leche de caprino;superficies de respuesta. |
| Publisher: | Universidad Colegio Mayor de Cundinamarca |
| metadata.dc.relation: | https://hemeroteca.unad.edu.co/index.php/nova/article/view/1004/1002 |
| metadata.dc.format.*: | application/pdf |
| metadata.dc.type: | info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion info:eu-repo/article/published info:eu-repo/article/published info:eu-repo/article/published |
| Description: | In the study the production of lactic acid from whey goats as main substrate (SLC) was optimized, following 2k experimental design combined with a central composite design and response surface analysis. It was also determined the combined effects of the concentration of three nutrient level (Riboflavin, yeast extract, ammonium sulfate): X1 and temperature (0C): X2 in lactic acid concentration. According with the results there is enough statistical evidence (95% confidence) that showed that the temperature and the concentration of complement and their interaction influence the production of lactic acid obtained by fermenting goat whey. The greatest lactic acid production (23, 68 g / liter) and bacterial growth were gotten with higher concentrations of nutrients and temperature of 42 ° C. Mediante un diseño experimental 2k combinado con un diseño compuesto central y un análisis de superficie de respuesta se optimizo la producción de ácido láctico (AL) a partir de suero de leche de caprino (SLC) como sustrato principal y se determinó la combinación de los efectos de la concentración de tres nutrimentos: riboflavina, extracto de levadura y sulfato de amonio. Según el experimento realizado (confiabilidad; 95%) existe evidencia que tanto la temperatura y la concentración del complemento como la interacción de ambos inciden en la producción de ácido láctico (AL), que se obtiene al fermentar suero de leche de caprino. Las mayores producciones de ácido láctico-23,68 g/litro y crecimiento bacteriano se obtuvieron con mayores concentraciones de los nutrimentos a una temperatura de 42ºC. |
| metadata.dc.source: | NOVA Biomedical Sciences Journal; Vol. 10 No. 18 (2012); 157-163 Nova; Vol. 10 Núm. 18 (2012); 157-163 NOVA Ciências Biomédicas Publicação; v. 10 n. 18 (2012); 157-163 2462-9448 1794-2470 |
| URI: | https://repository.unad.edu.co/handle/10596/46784 |
| Other Identifiers: | https://hemeroteca.unad.edu.co/index.php/nova/article/view/1004 10.22490/24629448.1004 |
| Appears in Collections: | Revista Nova |
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