Biotecnología

 

Producción de proteína y biomasa probiótica de Lactobacillus casei liofilizadas a partir de suero de leche de cabra

 

Production of freeze dried protein and Lactobacillus casei probiotic biomass from goat milk whey

 

E. J. Aguirre–Ezkauriatza, A. Ramirez–Medrano, J. M. Aguilar–Yáñez y M. M. Alvarez*

 

Centro de Biotecnología–FEMSA del Tecnológico de Monterrey Av. Eugenio Garza Sada 2501 sur. Col. Tecnológico. Edificio CB, 5to piso. Monterrey, N.L. 64849, México. * Autor para la correspondencia. E–mail: mario.alvarez@itesm.mx Tel: (81) 83284131, Fax: 83284136

 

Recibido 21 de Noviembre 2008
Aceptado 31 de Marzo 2009

 

Resumen

En este trabajo se documenta la factibilidad técnica de obtención de dos productos de valor agregado a partir de suero de leche de cabra: (a) proteína liofilizada y (b) biomasa probiótica liofilizada de Lactobacillus casei. Se presentan resultados de experimentos de ultrafiltración de suero de leche de cabra (SLC), del cual se retiene proteína con una alta relación proteína/lactosa. En su forma liofilizada, esta proteína presentó características de solubilidad superiores a productos comerciales similares. El permeado resultante del ultrafiltrado de SLC fue utilizado como medio de cultivo para el crecimiento del microorganismo probiótico L. casei. Se reportan resultados de experimentos de fermentación de suero de leche por lote y lote alimentado para la producción de biomasa. La cinética de crecimiento de L. casei en SLC desproteinizado no suplementado es analizada a partir de datos de experimentos por lotes. Se observa un marcado efecto inhibitorio del crecimiento bacteriano asociado a la producción de ácido láctico. Las estrategias por lote alimentado aquí reportadas resultan en productividades superiores, concentraciones de sustrato residual menores y viabilidades más altas del producto respecto a procesos por lote.

Palabras clave: Lactobacillus casei, por lote alimentado, biorreactores, suero de leche, cabra, probiótico.

 

Abstract

In this communication, we document the technical feasibility of elaboration of two added value products from goat whey: (a) freeze–dried protein and (b) freeze–dried probiotic biomass of Lactobacillus casei. Results from goat milk whey ultrafiltration experiments are presented, from which high protein/lactose ratio protein is recovered. In its lyophilized form, this protein presents superior solubility characteristics with respect to analogous commercial products. The ultrafiltration permeate was utilized as growth culture medium for the probiotic microorganism L. casei. Results from batch and fed–batch fermentation experiments are reported. The growth kinetics of L. casei in de–proteinized goat milk whey is analyzed. From batch experiments, a kinetic characterization is conducted. A strong inhibition of biomass growth by lactic acid production is observed. Fed–batch strategies resulted in higher average productivities, lower residual substrate concentrations, and higher product viable counts than batch strategies.

Keywords: Lactobacillus casei, fed–batch, bioreactors, goat milk, whey, probiotic.

 

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Agradecimientos

Agradecemos a la empresa Caprico® por suministrar el suero de leche utilizado en los experimentos aquí reportados. Agradecemos el financiamiento provisto por el Tecnológico de Monterrey, a través del fondo de Investigación CAT122.

 

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