Escalado de la producción de bioproducto de origen microbiano obtenido por fermentación estática

The development of bioproducts with agricultural applications requires that the results obtained at the laboratory level can be scaled up. The objective of this work was to scale the production of a microbial based bioproduct obtained by static fermentation of a mixed culture. A mixed batch culture was carried out with a mixture of molasses and whey in water as sources of nutrients and inoculum. The global growth kinetics were estimated through the biomass as well as the variations of pH and oBrix. Based on the results, a laboratory scale-up (5 liters) and a pilot plant scale (24, 200 and 2100 liters) were carried out. The microbial biomass increased over time, the pH and oBrix decreased. The values were adjusted to a second order polynomial model, with regression coefficients R 2 > 0.8. Both pH and oBrix showed a significant negative correlation with biomass and between them. The pH and oBrix could be used as indicators to monitor the development of the fermentation and to control the product. The fermentation process can last between 7 and 10 days. With the design conceived and maintaining the proportions of raw materials, it was possible to scale the production process of the microbial based bioproduct from the laboratory to the pilot plant. The characteristics of the bioproduct measured through the pH, oBrix, color and odor indicators were preserved.