Crecimiento de lactobacillus casei ssp casei atcc 393 en suero clarificado
Resumen
En este trabajo se evaluó el efecto del pH y la temperatura sobre el crecimiento de Lactobacillus casei ssp casei ATCC 393, cultivado en suero de leche clarificado en fermentación por lotes. Se observó el efecto de los factores sobre la velocidad específica de crecimiento y la producción de biomasa, utilizando para cada parámetro evaluado la metodología de superficie de respuesta, empleando un diseño central compuesto rotable 22. Los resultados obtenidos del modelo para maximizar la velocidad de crecimiento especifica a 0,061h-1 el proceso debe ser realizado a pH cercano de 7,1 y temperatura de 36,9ºC, y para maximizar la producción de biomasa a 11,58 g/L debe realizarse a pH de 7,0 y temperatura de 35,7ºC, estos resultados ratifican el efecto del pH y la temperatura sobre el crecimiento de Lactobacillus casei.
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