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TIP Revista Especializada en Ciencias Químico-Biológicas

2011, Número 1

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TIP Rev Esp Cienc Quim Biol 2011; 14 (1)


Actividad fermentativa de Saccharomycodes Ludwigii y evaluación de la síntesis de compuestos de importancia sensorial durante la fermentación de jugo de manzana

Estela-Escalante W, Rychtera M, Melzoch K, Hatta-Sakoda B, Ludeña-Cervantes Z, Sarmiento-Casavilca V, Chaquilla-Quilca G

Idioma: Español
Referencias bibliográficas: 100
Paginas: 12-23
Archivo PDF: 170.30 Kb.


RESUMEN

Se ha estudiado la actividad fermentativa de Saccharomycodes ludwigii RIVE 16-1-5 con la finalidad de evaluar su importancia en los procesos fermentativos. Los resultados mostraron que fermenta bien monosacáridos y además sucrosa y maltosa. Su actividad fermentativa no es inhibida a concentraciones de hasta 200 mg/L de metabisulfito de sodio en el medio. Además, produce etanol hasta 6.88±0,1% v/v. La agitación del medio de cultivo incrementa la producción de alcoholes superiores (843.7 mg/L) y por el contrario disminuye la producción de glicerol (0.18±0.2g/L) y ácido acético (56.0±8.5 mg/L). La producción de etil acetato en cultivo agitado (130.0±8.0mg/L) fue mayor que en cultivo estático (sin agitación). Durante el cultivo batch en biorreactor a condiciones aireadas la tasa de crecimiento μ alcanzó el valor de 0.11 h-1. La concentración de oxígeno en el medio afectaría su metabolismo, así cantidades insuficientes de oxígeno provocan un metabolismo respirofermentativo con la producción de etanol, alcoholes superiores, ésteres y ácido acético. El control de la aireación durante la fermentación es una herramienta importante para controlar el balance entre la actividad respiratoria y fermentativa. Finalmente, los mejores resultados en calidad sensorial en lo referente al aroma, sabor y olor se obtuvieron en cultivo estático.


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