<?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>2007-0705</journal-id>
<journal-title><![CDATA[Nova scientia]]></journal-title>
<abbrev-journal-title><![CDATA[Nova scientia]]></abbrev-journal-title>
<issn>2007-0705</issn>
<publisher>
<publisher-name><![CDATA[Universidad de La Salle Bajío A. C., Coordinación de Investigación]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-07052017000100001</article-id>
<article-id pub-id-type="doi">10.21640/ns.v9i18.666</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación de productos de descarte de una empresa de bebidas no alcohólicas para ser usados como sustrato fermentable por Saccharomyces cerevisiae]]></article-title>
<article-title xml:lang="en"><![CDATA[Evaluation of discard products of a soft drinks industry to be used as fermentable substrate by Saccharomyces cerevisiae]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Matute-Almeida]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Galindo-Sandoval]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Delahais]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Central de Venezuela Facultad de Agronomía Instituto de Química y Tecnología]]></institution>
<addr-line><![CDATA[Maracay Aragua]]></addr-line>
<country>Venezuela</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro Tecnológico Polar  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Venezuela</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2017</year>
</pub-date>
<volume>9</volume>
<numero>18</numero>
<fpage>1</fpage>
<lpage>20</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-07052017000100001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-07052017000100001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-07052017000100001&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se evaluaron productos de desecho de la industria de bebidas no alcohólicas para ser usados como sustrato fermentable por Saccharomyces cerevisiae, debido a que estos residuos presentan entre 5,5 a 13% de azúcares. Bajo un diseño completamente aleatorizado con arreglo factorial 23, se estudió la cinética de crecimiento de S. cerevisiae, empleando un medio estéril a base de bebidas no alcohólicas descartadas (cola negra (P) con 12% de azúcar, cafeína, ácido fofórico y agua carbonatada o una bebida isotónica (G) con 7% de azúcar, ácido cítrico y sales), cuyos pH fueron ajustados a valores de 4 o 4,5. Los medios fueron inoculados con una concentración de 10 g/L de levadura comercial, siendo incubados a 30 °C con agitación constante de 100 rpm o de 130 rpm. Se tomaron muestras cada 2 h, desde la inoculación hasta el tiempo final de fermentación (12 h), midiéndose el contenido de sólidos solubles, la concentración de etanol y la producción de biomasa. El análisis estadístico demostró que el tiempo de incubación y el sustrato influyeron sobre la producción de biomasa (p&#706;0,01). La mayor producción de biomasa bajo las condiciones de estudio, se obtuvo cuando se ajustó el pH inicial a 4,5 y usando 130 rpm como velocidad de agitación para ambos sustratos. Obteniéndose 15,4 g/L de biomasa a las 8 h de incubación en el sustrato P (p&#706;0,05) y 12,8 g/L de biomasa en el sustrato G. Asimismo, se logró la remoción del color de las bebidas y una disminución del 10% en los valores de DQO. Con base en estos resultados se puede señalar que es posible emplear bebidas no alcohólicas descartadas como sustrato fermentable en procesos en donde se inocule, Saccharomyces cerevisiae.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Waste products from the industry of soft drinks were evaluated to be used as fermentation substrate by Saccharomyces cerevisiae, because these residues have between 5.5 to 13% of sugars. Under a completely randomized design with factorial arrangement 23, was studied the kinetics of growth of S. cerevisiae using a sterile environment based soft drinks discarded (black cola (P) with 12% sugar, caffeine, phosphoric acid and carbonated water or an isotonic drink (G) with 7% sugar, citric acid and salts), whose pH values &#8203;&#8203;were adjusted to 4 or 4.5. The media were inoculated with a concentration of 10 g/L commercial yeast, incubated at 30 ° C with constant shaking of 100 rpm or 130 rpm. Samples were taken every 2 h, from inoculation to final fermentation time (12 h), were measured the soluble solid content, the ethanol concentration and the biomass production. Statistical analysis showed that the incubation time and substrate influenced the biomass production (p&lt;0.01). The major production of biomass under the study conditions, was obtained when the initial pH was adjusted to 4.5 and was used 130 rpm as stirring speed for both substrates. Being obtained 15.4 g/L of biomass at 8 h of incubation in the substrate P (p&lt;0.05) and 12.8 g/L of biomass in the substrate G. Also, the color removal drinks and 10% decrease in COD values was achieved. Based on these results it can be stated that it is possible to use non-alcoholic discard beverages as fermentable substrate in processes where it is inoculated, Saccharomyces cerevisiae.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[biomasa]]></kwd>
<kwd lng="es"><![CDATA[crecimiento]]></kwd>
<kwd lng="es"><![CDATA[sólidos solubles]]></kwd>
<kwd lng="es"><![CDATA[fermentación sumergida]]></kwd>
<kwd lng="en"><![CDATA[biomass]]></kwd>
<kwd lng="en"><![CDATA[growth]]></kwd>
<kwd lng="en"><![CDATA[soluble solids]]></kwd>
<kwd lng="en"><![CDATA[submerged fermentation]]></kwd>
</kwd-group>
</article-meta>
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