{"id":16073,"date":"2018-03-09T09:03:31","date_gmt":"2018-03-09T09:03:31","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/aprovechamiento-del-suero-lacteo-por-fermentacion-alcoholica-con-kluyveromyces-fragilis\/"},"modified":"2018-03-09T09:03:31","modified_gmt":"2018-03-09T09:03:31","slug":"aprovechamiento-del-suero-lacteo-por-fermentacion-alcoholica-con-kluyveromyces-fragilis","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/aprovechamiento-del-suero-lacteo-por-fermentacion-alcoholica-con-kluyveromyces-fragilis\/","title":{"rendered":"Aprovechamiento del suero lacteo por fermentacion alcoholica con kluyveromyces fragilis"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Javier Parrondo Parrondo <\/strong><\/h2>\n<p>El aprovechamiento del lactosuero, que mayoritariamente se obtiene como subproducto en la industria del queso, ha sido un tema importante desde hace mucho tiempo debido a las enormes cantidades producidas y a su elevado poder contaminante. Se han planteado diversas opciones, que van desde su empleo para regar campos hasta la elaboraci\u00f3n de alimentos infantiles. en este trabajo se plantea la utilizaci\u00f3n del suero l\u00e1cteo, en forma de suero en polvo o permeado de lactosuero, como substrato en una fermentaci\u00f3n alcoh\u00f3lica.  la fermentaci\u00f3n se realiz\u00f3 empleando una cepa de kluyveromyces fragilis suministrada por la colecci\u00f3n espa\u00f1ola de cultivos tipo (cect 1123). El producto alcoh\u00f3lico se puede emplear en la elaboraci\u00f3n de bebidas alcoh\u00f3licas para consumo humano o bien en la obtenci\u00f3n de etanol industrial.  el presente trabajo tiene dos partes claramente diferenciadas. En la primera parte (capitulo 5 y 6) se aborda la producci\u00f3n de una bebida alcoholica de baja graduaci\u00f3n (2-3 % v\/v de etanol) a partir de permeado de lactosuero. en cultivo discontinuo se realizaron experimentos para analizar el efecto de la temperatura, ph inicial, agitaci\u00f3n, y concentraci\u00f3n inicial de biomasa, en el crecimiento de la levadura, producci\u00f3n de etanol y formaci\u00f3n de volatiles.  adem\u00e1s del etanol se determinaron los siguientes compuestos vol\u00e1tiles: acetaldeh\u00eddo, acetato de etilo, 1-propanol, 2-metil-1-propanol, 2-metil-1-butanol, y 3-metil-1-butanol. Con la finalidad de estudiar la viabilidad de un proceso industrial en continuo tambien se realizaron ensayos de fermentaci\u00f3n en continuo en un biorreactor a escala de laboratorio. Los resultados experimentales de crecimiento del microorganismo, consumo de sustratos y formaci\u00f3n de productos se modelaron empleando un modelo cin\u00e9tico no estructurado.  en la segunda parte se emple\u00f3 lactosuero dulce suplemento con lactosa alimenticia como medio de fermentaci\u00f3n. El lactosuero se suplementa para<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Aprovechamiento del suero lacteo por fermentacion alcoholica con kluyveromyces fragilis<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Aprovechamiento del suero lacteo por fermentacion alcoholica con kluyveromyces fragilis <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Javier Parrondo Parrondo <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Oviedo<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 15\/03\/2002<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Mario Diaz Fernandez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Luis Puijaner corbella <\/li>\n<li>Ana Bernardo \u00e1lvarez (vocal)<\/li>\n<li>gerard Goma (vocal)<\/li>\n<li>unai Ugalde Martinez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Javier Parrondo Parrondo El aprovechamiento del lactosuero, que mayoritariamente se obtiene como subproducto en la industria del [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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