Bioprodução de ácido lático a partir do resíduo de isolado proteico de soja
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Data
2015-05-04
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Orientador
Bosco, Simone Morelo Dal
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Resumo
O ácido lático atualmente possui inúmeras aplicações nas indústrias alimentícias, têxtil, de couro, cosmética, química e farmacêutica. Devido a essa ampla aplicabilidade, a obtenção do ácido lático por processo fermentativo é um dos mais estudados, buscando-se produzí-lo através do uso de micro-organismos. Com base nestas informações, o presente trabalho teve como objetivo produzir ácido lático por via fermentatica descontínua, empregando o resíduo de isolado proteico de soja como meio de cultivo e quatro estirpes de Lactobacillus, Lactobacillus lactis, Lactobacillus casei, Lactobacillus delbrueckii e Lactobacillus agilis. Considerando-se que vários subprodutos e matérias primas tem sido utilizados como meio de cultura viável para o desenvolvimento de micro-organismos de interesse biotecnológico neste estudo utilizou-se o resíduo do isolado proteico de soja, proveniente do processo de fabricação da proteína isolada de soja. A etapa de fermentação foi conduzida com o uso único do resíduo de isolado proteico de soja, nas condições centrifugadao e não centrifugado. Os micro-organismos foram incubados e as condições de cultivo foram desenvolvidas com pH próximo a 5,0, temperatura à 35 ºC, por processo anaeróbico e mantidas por 120 horas. Os processos fermentativos foram acompanhados através de avaliação da acidez expressa em ácido lático, a determinação contínua do pH e avaliação do aumento de biomassa. Analisando-se os resultados pode-se indicar que o processo fermentativo foi adequado para as condições onde os Lactobacillus delbrueckii e Lactobacillus casei foram empregados, pelo aumento da concentração de biomassa indicando aumento da atividade celular dos micro-organismos no meio, bem como pelo aumento da acidez e descrécimo do pH em função do tempo de fermentação e carboidratos adequados presentes no meio.
Lactic acid currently has numerous applications in the food, textile, leather, cosmetics, chemicals and pharmaceuticals. Due to this broad applicability, getting the lactic acid by fermentation is one of the most studied in an attempt to produce it through the use of micro-organisms. Based on this information, the present study aimed to produce lactic acid by fermentatica via discontinuous, employing the residue of soy protein isolate as a means of cultivating and four strains of Lactobacillus, Lactobacillus lactis, Lactobacillus casei, Lactobacillus delbrueckii and Lactobacillus agilis. Considering that several by-products and raw materials have been used as a medium for the development of viable micro-organisms of biotechnological interest in this study used the crop residue from soy protein isolate, from the manufacturing process of soy protein isolate. The fermentation step is carried out with the only use of waste soybean protein isolate, in terms centrifugadao not centrifuged. The micro-organisms were incubated and growing conditions were developed with a pH close to 5.0, temperature 35 °C, and maintained by anaerobic process for 120 hours. The fermentation processes were followed by evaluation of acidity expressed as lactic acid, continuous determination of pH and evaluation of the increase in biomass. Analyzing the results may indicate that the fermentation was suitable for the conditions in which the Lactobacillus delbrueckii and Lactobacillus casei were employed, by increasing the concentration of biomass indicating increased cellular activity of micro-organisms in the environment, as well as the increase descrécimo acidity and pH as a function of fermentation time and adequate carbohydrate in the medium.
Lactic acid currently has numerous applications in the food, textile, leather, cosmetics, chemicals and pharmaceuticals. Due to this broad applicability, getting the lactic acid by fermentation is one of the most studied in an attempt to produce it through the use of micro-organisms. Based on this information, the present study aimed to produce lactic acid by fermentatica via discontinuous, employing the residue of soy protein isolate as a means of cultivating and four strains of Lactobacillus, Lactobacillus lactis, Lactobacillus casei, Lactobacillus delbrueckii and Lactobacillus agilis. Considering that several by-products and raw materials have been used as a medium for the development of viable micro-organisms of biotechnological interest in this study used the crop residue from soy protein isolate, from the manufacturing process of soy protein isolate. The fermentation step is carried out with the only use of waste soybean protein isolate, in terms centrifugadao not centrifuged. The micro-organisms were incubated and growing conditions were developed with a pH close to 5.0, temperature 35 °C, and maintained by anaerobic process for 120 hours. The fermentation processes were followed by evaluation of acidity expressed as lactic acid, continuous determination of pH and evaluation of the increase in biomass. Analyzing the results may indicate that the fermentation was suitable for the conditions in which the Lactobacillus delbrueckii and Lactobacillus casei were employed, by increasing the concentration of biomass indicating increased cellular activity of micro-organisms in the environment, as well as the increase descrécimo acidity and pH as a function of fermentation time and adequate carbohydrate in the medium.
Descrição
Palavras-chave
Lactobacillus; Isolado proteico de soja; Ácido lático
Citação
LUZ, Ruthineia Da. Bioprodução de ácido lático a partir do resíduo de isolado proteico de soja. 2014. Dissertação (Mestrado) – Curso de Biotecnologia, Universidade do Vale do Taquari - Univates, Lajeado, 30 jul. 2014. Disponível em: http://hdl.handle.net/10737/729.