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dc.contributor.authorOblitas, Jimy
dc.contributor.authorMorales, Jordana
dc.contributor.authorRimarachin, Fanny
dc.date.accessioned2021-06-21T22:21:07Z
dc.date.available2021-06-21T22:21:07Z
dc.date.issued2020-09-15
dc.identifier.citationOblitas, J. & Morales, J. (2020). Selection of key factors in the performance of Kluyveromyces fragilis biomass from serum of cheese by using a Placket-Burman design [Selección de factores clave en el rendimiento de biomasa de Kluyveromyces fragilis a partir de suero de queso usando un diseño Placket-Burman]. Proceedings of the LACCEI International Multi-conference for Engineering, Education and Technology, (219). https://doi.org/10.18687/LACCEI2020.1.1.219https://doi.org/10.18687/LACCEI2020.1.1.219es_PE
dc.identifier.urihttps://hdl.handle.net/11537/26918
dc.description.abstractRESUMEN En el presente trabajo se hizo un estudio de la producción de biomasa a partir de suero desproteinizado de queso usando la levadura Kluyveromyces fragilis de la Colección Española de Cultivos Tipo con el objetivo de brindar una alternativa de uso al subproducto "suero de quesería" ya que este producto es altamente contaminante . Al suero obtenido se separó de la proteína a través de la acidificación y calentamiento, se añadieron sales de amonio, potasio, magnesio, calcio, hierro, zinc y manganeso, se ajustó el pH a 4.5, se esterilizó y se inoculó la levadura. La tasa máxima de crecimiento para la levadura fue de 0.0398 h-1 y un coeficiente de biomasa producida por unidad de masa de sustrato consumido de 0.272. Se generó un modelo de Screening tipo Placket Burman de 11 variables resultando los más importantes el Suero desproteinizado de queso, extracto de levadura y Sulfato de Fierro FeSO4, siendo el primero el más significativo (p<0.05), para la obtención de biomasa de Kluyveromyces fragilis.es_PE
dc.description.abstractABSTRACT In this work a study of biomass production from deproteinized serum of cheese was made by using yeast Kluyveromyces fragilis from the Spanish Type Culture Collection with the objective of providing an alternative of use for the subproduct “serum of cheese”, since this product is highly pollutant. Ammonium salts, potassium, magnesium, calcium, iron, zinc and manganese were added to the deproteinized serum obtained by acidification and warming. PH was adjusted to 4.5; the yeast was sterilized and inoculated. The maximum rate of growing for the yeast was of 0.0398 h-1 and the coefficient of biomass produced per unit of mass of substrate consumed was of 0.272. A model of screening of Placket Burman design with 11 variables was generated, resulting as the most important ones: the deproteinized serum of cheese, yeast extract and ferrous sulfate FeSO4, being the first one the most significant (p<0.05) for the obtaining of Kluyveromyces fragilis biomass.es_PE
dc.formatapplication/pdfes_PE
dc.language.isospaes_PE
dc.publisherLACCEIes_PE
dc.rightsinfo:eu-repo/semantics/openAccesses_PE
dc.rightsAtribución-NoComercial-CompartirIgual 3.0 Estados Unidos de América*
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.sourceUniversidad Privada del Nortees_PE
dc.sourceRepositorio Institucional - UPNes_PE
dc.subjectQuesoes_PE
dc.subjectProductos lácteoses_PE
dc.subjectIndustria lácteaes_PE
dc.subjectBiotecnologíaes_PE
dc.titleSelection of key factors in the performance of Kluyveromyces fragilis biomass from serum of cheese by using a Placket-Burman design [Selección de factores clave en el rendimiento de biomasa de Kluyveromyces fragilis a partir de suero de queso usando un diseño Placket-Burman]es_PE
dc.typeinfo:eu-repo/semantics/conferenceObjectes_PE
dc.publisher.countryCOes_PE
dc.identifier.journalProceedings of the LACCEI International Multi-conference for Engineering, Education and Technologyes_PE
dc.description.peer-reviewRevisión por pareses_PE
dc.subject.ocdehttps://purl.org/pe-repo/ocde/ford#2.11.00es_PE
dc.description.sedeCajamarcaes_PE
dc.identifier.doihttps://doi.org/10.18687/LACCEI2020.1.1.219


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