Obtención de ácido láctico a partir del almidón del maíz chulpi (Zea mays sacchara) utilizando la fermentación de bacterias ácido lácticas, para su uso en la industria cosmética

Abstract

The objective of this research project dealt with obtaining lactic acid from the starch of chulpi corn (Zea mays sacchara) with lactic acid bacteria fermentation for its subsequent use in the cosmetic industry. In the first instance, the starch was extracted by the wet method, since previous studies have shown that a better yield is obtained compared to the dry method, with an average yield of 9.26% for the three replicates. Subsequently, an acid hydrolysis process was carried out with hydrochloric acid in order to convert it into fermentable sugars and thus continue with the next process, which corresponds to fermentation with Lactobacillus rudii and Ferment R-703, a procedure that was carried out at 30 and 40 degrees Celsius, constant pH of 6.5 ± 0.03 and 120 hours. The fermentation product was taken to a vacuum distillation at 61 degrees Celsius in order to obtain the purest lactic acid, finally, it was characterized in order to know the concentration percentage, which was 2.27 the maximum obtained with Lactobacillus rudii at 40 degrees Celsius; the final pH was 5.95 and presented all the bands of each functional group by infrared spectroscopy. On the other hand, the lowest yield was with Ferment R-703 at 30 degrees Celsius since the concentration of lactic acid was 0.38% and 4.7 for the pH. From the results, it is concluded that the lactic acid obtained from Lactobacillus rudii and Ferment R-703 at 40 degrees Celsius and from Lactobacillus rudii at 30 degrees Celsius can be used in moisturizing cosmetic products. However, for a higher yield in the concentration of lactic acid, it is recommended to improve the acid hydrolysis process so that it can be used in further research for the elaboration of exfoliating cosmetic products.