<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-0934</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Cienc. Agríc]]></abbrev-journal-title>
<issn>2007-0934</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-09342025000900010</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v16i30.4047</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Estudio sobre la producción de proteasas de Aspergillus niger utilizando suero de leche]]></article-title>
<article-title xml:lang="en"><![CDATA[Study on the production of Aspergillus niger proteases using whey]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Marín-Cortez]]></surname>
<given-names><![CDATA[María del Pilar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Robledo-Olivo]]></surname>
<given-names><![CDATA[Armando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Charles-Rodríguez]]></surname>
<given-names><![CDATA[Ana Verónica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Jasso]]></surname>
<given-names><![CDATA[Rosa María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González-Morales]]></surname>
<given-names><![CDATA[Susana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Benavides-Mendoza]]></surname>
<given-names><![CDATA[Adalberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Agraria Antonio Narro  ]]></institution>
<addr-line><![CDATA[Saltillo Coahuila]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma Agraria Antonio Narro Laboratorio de Fermentaciones y Biomoléculas Departamento de Ciencia y Tecnología de Alimentos]]></institution>
<addr-line><![CDATA[Saltillo Coahuila]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Coahuila Departamento de Investigación en Alimentos Facultad de Química]]></institution>
<addr-line><![CDATA[Saltillo Coahuila]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma Agraria Antonio Narro  ]]></institution>
<addr-line><![CDATA[Saltillo Coahuila]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Autónoma Agraria Antonio Narro Departamento de Horticultura ]]></institution>
<addr-line><![CDATA[Saltillo Coahuila]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2025</year>
</pub-date>
<volume>16</volume>
<numero>spe30</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342025000900010&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342025000900010&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342025000900010&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El suero de leche es un producto secundario o de deshecho de la industria láctea y generalmente de poca utilidad, con un gran contenido de proteínas que pueden inducir la síntesis fúngica de enzimas proteolíticas. El objetivo de este estudio fue evaluar la producción sustentable de enzimas proteolíticas de Aspergillus niger utilizando suero de leche como sustrato en fermentación líquida. La fermentación se realizó en matraces con 50 ml de medio de cultivo de suero de leche y concentraciones de glucosa, en el Laboratorio de Fermentaciones y Biomoléculas durante el año 2024. La fermentación se llevó a cabo a 30 °C con agitación orbital a 150 rpm durante 48 h. A los extractos de fermentación se les analizaron contenido de péptidos y actividad proteasa. Los resultados mostraron que el extracto enzimático sin glucosa agregada produjo la mayor actividad de proteasa después de 24 h. El uso de este extracto a pH 3.5 resultó en una mayor liberación de péptidos del suero. El suero al ser un sustrato complejo que contiene azúcares, proteínas, grasas y minerales, puede influir en el crecimiento de microorganismos y la producción de enzimas. La valorización de este residuo agroindustrial proporciona un método eficaz y sustentable para producir biomoléculas de uso agroalimentario y agroindustrial.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Whey is a byproduct or waste product of the dairy industry, generally of little use, with a high protein content that can induce fungal synthesis of proteolytic enzymes. This study aimed to evaluate the sustainable production of proteolytic enzymes of Aspergillus niger using whey as a substrate in liquid fermentation. Fermentation was carried out in flasks with 50 ml of whey culture medium and glucose concentrations in the Laboratory of Fermentations and Biomolecules in 2024. Fermentation was performed at 30 °C with orbital shaking at 150 rpm for 48 h. The fermentation extracts were analyzed for peptide content and protease activity. The results showed that the enzyme extract without added glucose produced the highest protease activity after 24 h. The use of this extract at a pH of 3.5 resulted in a higher release of peptides from the whey. Whey, being a complex substrate that contains sugars, proteins, fats, and minerals, can influence the growth of microorganisms and the production of enzymes. The valorization of this agro-industrial waste provides an effective and sustainable method to produce biomolecules for agri-food and agro-industrial use.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[enzimas]]></kwd>
<kwd lng="es"><![CDATA[fermentación]]></kwd>
<kwd lng="es"><![CDATA[proteasa]]></kwd>
<kwd lng="es"><![CDATA[péptidos]]></kwd>
<kwd lng="es"><![CDATA[proteínas]]></kwd>
<kwd lng="en"><![CDATA[enzymes]]></kwd>
<kwd lng="en"><![CDATA[fermentation]]></kwd>
<kwd lng="en"><![CDATA[peptides]]></kwd>
<kwd lng="en"><![CDATA[protease]]></kwd>
<kwd lng="en"><![CDATA[proteins]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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