Carrera Ingeniería Bioquímica

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Subject: search.filters.subject.ASPERGILLUS NIGER

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    Caracterización del proceso fermentativo de Aspergillus niger P.E.L. Van Tiegghem utilizando como sustrato cáscara de papa (Solanum tuberosum L.) para el enriquecimiento proteico
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-12) Fonseca Balseca, Lilibeth Berenize; Fernández Rivero, Danae
    Potato (Solanum tuberosum L) is one of the most frequent tubers in Ecuadorian’s basic food basket; it has a high demand in the market and its main use is in the food industry, however, the accumulation of its waste has become a problem, even though, biotechnological advances allow using this type of waste and generate other improvements through fermentation processes giving changes in its final composition. It has been shown that some fungi, such as Aspergillus niger, which are able to modify their metabolic pathway and increase in their final percentage of macronutrients The objective of this study was to characterize the fermentation process of Aspergillus niger using potato’s peel (Solanum tuberosum L.) as a substrate to the protein increase in the medium. In the initial phase, the fermentation time (5-8 days), the agitation speed (0-60 rpm) and the inoculum concentration (5000 and 50,000 conidia for gram of medium) were evaluated through a factorial design (23), these factors were important for the fermentation process; subsequently, fermentation was optimized and kinetic parameters were determined. Optimization resulted in a protein concentration of 16.3092 mg for ml and a biomass concentration of 0.9422 g for ml. Finally, the kinetic parameters of the microorganism in the optimized medium were determined obtaining a specific growth rate 𝑢= 0.005708 ℎ-1, a doubling time T = 121.42 ℎ and a yield 𝑌𝑥/𝑠 = 0.5074 g of biomass for mg of substrate consumed. The results obtained confirmed that there was an increase in the final protein level of the medium.
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    Obtención de un medio enriquecido en proteínas a partir de residuos de papa (Solanum tuberosum) por fermentación microbiana
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-08) Apunte Benalcázar, Denise Ivone; Fernández Rivero, Danae
    In the present work of investigation to obtain a half enriched in proteins by microbial fermentation, the physicochemical characterization of the domestic residues of potato was carried out (Solanum tuberosum), for this it was determined: pH, percentage of humidity, percentage of starch and concentration of protein in the superchola, chola and única varieties. By means of a completely random design it was possible to verify that there was no significant difference between the three potato varieties in terms of the percentage of starch. It was characterized macroscopically and microscopically to Aspergillus niger, microorganism isolated by students of the Faculty of Science and Engineering in Food and Biotechnology from organic substrates of lemon, to later use it in the microbial fermentation with the domestic waste characterized. In the research 4 media were formulated, by means of a Factorial design 22 the influence of the humidity factors (61 percent and 93 percent) and composition of the medium (without salts and salts) on the variable responses was determined: concentration of proteins and concentration of biomass, obtaining optimum values of 15,91 mg for every ml and 0,79 g for every ml respectively, in the medium formulated without salts and with a humidity of 61 percent. The kinetic parameters of the microorganism in the optimized medium were determined, obtaining as a result a specific growth speed u=0,016 h^(-1), a doubling time t_d=43,08 h and a yield Y_(x/s)=4,49 g of biomass/mg of substrate consumed.