Scale up the of production microbial-based bioproduct obtained by static fermentation
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...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Central Marta Abreu de Las Villas
2021-03-01
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| Series: | Biotecnología Vegetal |
| Subjects: | |
| Online Access: | https://revista.ibp.co.cu/index.php/BV/article/view/689 |
| _version_ | 1798027916749045760 |
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| author | Robelio Ramos1*https://orcid.org/0000-0001-7006-741X Zenaida Rodríguez Negrín Adonis Huici Lázaro Miranda María Isabel Díaz Raquel Hernández González Tatiana Pichardo Eloísa Rodríguez Yelenys Alvarado-Capó |
| author_facet | Robelio Ramos1*https://orcid.org/0000-0001-7006-741X Zenaida Rodríguez Negrín Adonis Huici Lázaro Miranda María Isabel Díaz Raquel Hernández González Tatiana Pichardo Eloísa Rodríguez Yelenys Alvarado-Capó |
| author_sort | Robelio Ramos1*https://orcid.org/0000-0001-7006-741X |
| collection | DOAJ |
| description | 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 °Brix. 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 °Brix decreased. The values were adjusted to a second order polynomial model, with regression coefficients R2> 0.8. Both pH and °Brix showed a significant negative correlation with biomass and between them. The pH and °Brix 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, °Brix, color and odor indicators were preserved. |
| first_indexed | 2024-04-11T18:59:31Z |
| format | Article |
| id | doaj.art-3d615c838f2f4f8e8e94cadeb5f33515 |
| institution | Directory Open Access Journal |
| issn | 1609-1841 2074-8647 |
| language | English |
| last_indexed | 2024-04-11T18:59:31Z |
| publishDate | 2021-03-01 |
| publisher | Universidad Central Marta Abreu de Las Villas |
| record_format | Article |
| series | Biotecnología Vegetal |
| spelling | doaj.art-3d615c838f2f4f8e8e94cadeb5f335152022-12-22T04:08:05ZengUniversidad Central Marta Abreu de Las VillasBiotecnología Vegetal1609-18412074-86472021-03-012112534Scale up the of production microbial-based bioproduct obtained by static fermentation Robelio Ramos1*https://orcid.org/0000-0001-7006-741X0https://orcid.org/0000-0001-7006-741X Zenaida Rodríguez Negrín1https://orcid.org/0000-0003-0350-1647 Adonis Huici2https://orcid.org/0000-0002-3277-9771 Lázaro Miranda3https://orcid.org/0000-0002-6656-068X María Isabel Díaz4 Raquel Hernández González5https://orcid.org/0000-0002-4982-0312 Tatiana Pichardo6https://orcid.org/0000-0001-9416-2649 Eloísa Rodríguez7https://orcid.org/0000-0003-1831-9012 Yelenys Alvarado-Capó8https://orcid.org/0000-0003-1721-717XCentro de Bioactivos Químicos, Universidad Central Marta Abreu de Las Villas. Carretera a Camajuaní km 5,5. Santa Clara. Villa Clara. Cuba. CP 54 830.Centro de Bioactivos Químicos, Universidad Central Marta Abreu de Las Villas. Carretera a Camajuaní km 5,5. Santa Clara. Villa Clara. Cuba. CP 54 830.Centro de Bioactivos Químicos, Universidad Central Marta Abreu de Las Villas. Carretera a Camajuaní km 5,5. Santa Clara. Villa Clara. Cuba. CP 54 830.Centro de Bioactivos Químicos, Universidad Central Marta Abreu de Las Villas. Carretera a Camajuaní km 5,5. Santa Clara. Villa Clara. Cuba. CP 54 830.Centro de Bioactivos Químicos, Universidad Central Marta Abreu de Las Villas. Carretera a Camajuaní km 5,5. Santa Clara. Villa Clara. Cuba. CP 54 830.Centro de Bioactivos Químicos, Universidad Central Marta Abreu de Las Villas. Carretera a Camajuaní km 5,5. Santa Clara. Villa Clara. Cuba. CP 54 830.Instituto de Biotecnología de las Plantas, Universidad Central Marta Abreu de Las Villas. Carretera a Camajuaní km 5,5. Santa Clara. Villa Clara. Cuba. CP 54 830.Instituto de Biotecnología de las Plantas, Universidad Central Marta Abreu de Las Villas. Carretera a Camajuaní km 5,5. Santa Clara. Villa Clara. Cuba. CP 54 830.Instituto de Biotecnología de las Plantas, Universidad Central Marta Abreu de Las Villas. Carretera a Camajuaní km 5,5. Santa Clara. Villa Clara. Cuba. CP 54 830.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 °Brix. 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 °Brix decreased. The values were adjusted to a second order polynomial model, with regression coefficients R2> 0.8. Both pH and °Brix showed a significant negative correlation with biomass and between them. The pH and °Brix 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, °Brix, color and odor indicators were preserved.https://revista.ibp.co.cu/index.php/BV/article/view/689brixmixed culturemolassespilot plantwhey |
| spellingShingle | Robelio Ramos1*https://orcid.org/0000-0001-7006-741X Zenaida Rodríguez Negrín Adonis Huici Lázaro Miranda María Isabel Díaz Raquel Hernández González Tatiana Pichardo Eloísa Rodríguez Yelenys Alvarado-Capó Scale up the of production microbial-based bioproduct obtained by static fermentation Biotecnología Vegetal brix mixed culture molasses pilot plant whey |
| title | Scale up the of production microbial-based bioproduct obtained by static fermentation |
| title_full | Scale up the of production microbial-based bioproduct obtained by static fermentation |
| title_fullStr | Scale up the of production microbial-based bioproduct obtained by static fermentation |
| title_full_unstemmed | Scale up the of production microbial-based bioproduct obtained by static fermentation |
| title_short | Scale up the of production microbial-based bioproduct obtained by static fermentation |
| title_sort | scale up the of production microbial based bioproduct obtained by static fermentation |
| topic | brix mixed culture molasses pilot plant whey |
| url | https://revista.ibp.co.cu/index.php/BV/article/view/689 |
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