Diseño de un bioreactor para la producción de levadura (Saccharomyces cerevisiae) de panificación, utilizando como sustrato melaza para la empresa panificadora LEFSKI-PAN.

Abstract

The following investigation's objective to design a bioreactor for the production of baking yeast (Saccharomyces cerevisiae). Macroscopic and microscopic characterization analyses were performed. Using a uv-visible spectrophotometer, the band was identified at a wavelength of 610 nm corresponding to the microorganism under study. Using as substrate molasses, a rich source of carbohydrates consumed in the yeast industry and by-product of the sugar industry, a laboratory-scale fermentation process was carried out, with an agitator-incubator, for the production of yeast, applying different concentrations of molasses (15, 20, 25, 30 and 35) ° Brix and adding a source of protein, minerals and vitamins with a constant agitation of 130 rpm. Samples were taken every hour for a period of 20 hours to obtain the growth curves of each treatment, choosing the most profitable and leading to a mechanical prototype for industrial scale design. The constant variables of the process at both laboratory and industrial scale were the temperature of 30 ° C and the pH of 4.5. The prototype designed has a capacity of 20 liters of operation, provided with a mechanical system of agitation (electric motor, belts, and pulleys,) a control panel of agitation and temperature, and an aeration system. The best concentration obtained at laboratory scale was executed in the prototype at different levels of agitation (100, 125,150, 175 and 200) rpm with oxygenation of 15 L / min, obtaining the growth curve and consequently the process variables for the Agitation design whose highest production of biomass genus. The obtained yeast was validated according to the Colombian norm NTC 1807 of fresh yeast quality. The industrial equipment designed will have the capacity to produce 18 kg of yeast.