Caracterización de proteína microbiana obtenida a partir de residuos agroindustriales

En el laboratorio de Biotecnologia de la Escuela Superior Politecnica de Chimborazo, se caracterizo la proteina microbiana obtenida a partir de la mezcla suero lacteo, cascara de maracuya (Passiflora edulis) y banano maduro (Musa paradisiaca), mediante fermentacion en estado solido (FES). Los tratamientos se asignaron bajo un diseno completamente al azar, con arreglo factorial de 4x4 y tres repeticiones. Los factores fueron: suero lacteo (SL) (0, 5, 10 y 15 %) y Tiempo de Fermentacion (TF) (0, 12, 24 y 36 h). Se evaluo los indicadores bromatologicos, pH, nitrogeno amoniacal (NH3), acidos grasos volatiles (AGVs), y conteo de levaduras. El pH se incremento a medida que se incluyo el SL, entre 4.9 y 5.6, sin embargo con el (TF), el valor difiere significativamente en los tratamientos (P ≤ 0.001). El numero de levaduras incrementaron significativamente (P< 0.001), en los tratamientos 10 y 15 % de SL, con respecto al control. Existio una relacion significativa (P<0.001), entre la produccion de AGVs y el TF, el tratamiento que presento la mayor produccion de AGVs fue el tratamiento al 15 % SL a las 24 h con 13.33 meq/L. La fibra cruda (FC) disminuyo (P ≤0.0001) con el nivel creciente de SL. La proteina verdadera (PV) aumento (P ≤ 0.0001), a medida que se incrementa el nivel de SL y el TF en cada tratamiento. La inclusion hasta un 15 % de SL sobre cascara de maracuya y banano maduro permitio obtener los mejores indicadores fermentativos y bromatologicos en la produccion de proteina microbiana. Abstract Microbial protein was characterized in the Biotechnology laboratory of the Polytechnic School of Chimborazo (Escuela Superior Politecnica de Chimborazo). This was obtained from a mixture of whey, passion fruit peel (Passiflora edulis), and ripe banana (Musa paradisiaca), using solid state fermentation (SSF). Treatments were allocated under a completely randomized design, with a 4x4 factorial arrangement and three repetitions. Factors were: whey (0, 5, 10 and 15 %) and fermentation time (FT) (0, 12, 24, and 36 h). Food indicators, pH, ammonia-nitrogen (NH3), volatile fatty acids (VFA), and yeast count were assessed. The pH increased as whey was added, between 4.9 and 5.6, however, regarding fermentation time, the value differs significantly across treatments (P≤ 0.001). The number of yeast cells increased significantly (P< 0.001) in treatments with 10 and 15 % whey with respect to the control. There was a significant relation (P<0.001) between VFA production and FT. The treatment with the highest VFA production was the one with 15% whey at 24 h with 13.33 meq/L. Crude fiber (CF) decreased (P ≤0.0001) with the increasing levels of whey. True protein (TP) increased (P ≤ 0.0001) as whey and FT levels increased in each treatment. Adding up to 15% of whey on the passion fruit peel and ripe banana enabled the obtaining of better food and fermentation indicators during microbial protein production.