Ensayo biotecnológico de residuos agroindustriales de Cacao (Theobroma cacao) y Guineo (Musa paradisiaca) como sustratos para la obtención de vitamina B2 empleando Saccharomyces cerevisiae.

Abstract

Through this research, it is possible to solve one of the most serious problems that our country has with agroindustrial waste from Cacao (Theobroma cacao) and Banana (Musa paradisiaca), using them to produce vitamin B2. The objective of this research is, through biotechnological tests, to obtain riboflavin from these residues through fermentation with Saccharomyces cerevisiae. From the characterization of the residues, it is determined that due to their nutrient content, they are suitable for carrying out the fermentation tests of the cocoa residues, the combination of Banana and cocoa residues and fermentation of banana residues, by using prototype batch type fermenters and with constant aeration, with 500 g of broth residue. By means of thin-layer chromatography with eluent: methanol, water, ammonium; the presence of riboflavin in the fermented residues was verified, with a Rf of 0.91, coinciding with the riboflavin standard. With the HPLC technique, an average rivoflavin concentration of 0.092, 0.048, 0.068 (mg / 100g) was obtained in the fermentation of the cocoa, cocoa-Banana and Banana substrates respectively. Therefore, it is concluded that it is possible to obtain vitamin B2 (riboflavin) by fermentation of these agroindustrial residues with Saccharomyces cerevisiae. Cocoa fermentation was the most effective, obtaining the maximum concentrations of 0.01 mg/100g. So to improve the production of this vitamin we could try enriching the fermentation broths.