PRODUCCIÓN DE ÁCIDO CÍTRICO CON Aspergillus niger NRRL 2270 A PARTIR DE SUERO DE LECHE
作者： Alejandro Zuluaga Meneses , Victoria Isabel Medina De Pérez , Sara Natalia Herrera Penagos , Angela Adriana Ruiz Colorado , Carlos Andrés López Ríos
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摘要: Con el fin de aprovechar subproducto la fabricacion queso blanco, se evaluo suero leche como sustrato para produccion acido citrico utilizando Aspergillus niger NRRL 2270. Para este comparo hidrolisis acida y enzimatica lactosa con proporcionar al microorganismo una fuente carbono mas asimilable. En entero (SE) desproteinizado e hidrolizado (SDH), estudio efecto del pH adicion nitrogeno, ademas en (SH) complementacion sacarosa; posteriormente nitrogeno fosforo SE SDH; determino agregar magnesio, carboximetil celulosa (CMC), gelatina metanol SE. El proceso fermentativo realizo cultivo sumergido discontinuo agitado a las mejores condiciones nutricionales hizo un seguimiento variables tiempo.
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