Obtención de ácido láctico y síntesis del isómero "L (+)" a partir de la caña de azúcar

Abstract

The objective of this research project consisted of obtaining the LLA isomer of lactic acid, which was achieved by lactic fermentation of juice extracted from sugar cane by burning it using the LAB lactococcus lactis, and drying the final product. For the fermentation, 500 milliliters of sugar cane juice were prepared, to one of them 3 % (m/V) of yeast extract was added in order to determine whether or not the latter influenced the fermentation process. Each substrate was inoculated with a 1:10 ratio of activated bacteria. The final concentration of the monomer obtained was measured by High Performance Liquid Chromatography (HPLC). With the data from the HPLC, the linear regression equation was obtained, resulting in concentrations, in mass volume percentages (m/V), of 0.53 % for the first treatment and 0.52 % for the second treatment of lactic acid produced once the fermentation of the substrates was completed. In conclusion, the yeast extract does not provide any significant improvement in the fermentation process. It is recommended to monitor the growth of the LAB once it is inoculated on the substrates.