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http://repositorio.ugto.mx/handle/20.500.12059/926
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DC Field | Value | Language |
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dc.rights.license | http://creativecommons.org/licenses/by-nc-nd/4.0 | es_MX |
dc.creator | LAURA CONDE BAEZ | es_MX |
dc.date | 2017-08-02 | - |
dc.date.accessioned | 2019-06-20T22:11:08Z | - |
dc.date.available | 2019-06-20T22:11:08Z | - |
dc.date.issued | 2017-08-02 | - |
dc.identifier.uri | http://repositorio.ugto.mx/handle/20.500.12059/926 | - |
dc.description.abstract | La industria quesera genera dos tipos de lactosuero, principalmente, dulce y ácido. Pocos son los estudios que han utilizado estos dos tipos de lactosuero para la producción de 2-feniletanol (2-FE); así como el análisis resonancia magnética nuclear (RMN) para determinar el porcentaje de α-β lactosa en cada tipo de lactosuero. Debido a ello, en este trabajo se evaluó la producción de 2-FE por Kluyveromyces marxianus utilizando lactosuero dulce (LD) y lactosuero ácido (LA). Se realizó el ajuste de los dos tipos de lactosuero a pH 4.8 y se pasteurizaron a 63 ºC/30 min con un inóculo inicial de K. marxianus (1 UFC/mL × 106 UFC/mL). La identificación y cuantificación de 2-FE se realizó por cromatografía de gases (CG). K. marxianus logró producir 2-FE en los dos tipos de lactosuero (LD y LA) en concentraciones máximas de 0.44 g/L y 0.32 g/L, respectivamente. Para LD se determinó un 82.35% de β-lactosa. | es_MX |
dc.format | application/pdf | - |
dc.language.iso | spa | es_MX |
dc.publisher | Universidad de Guanajuato | es_MX |
dc.relation | http://actauniversitaria.ugto.mx/index.php/acta/article/view/1227 | - |
dc.rights | info:eu-repo/semantics/openAccess | es_MX |
dc.source | Acta Universitaria. Multidisciplinary Scientific Journal. Vol 27 No 3 (2017) | - |
dc.source | ISSN: 2007-9621 | - |
dc.title | Evaluación de desechos de la industria quesera para la producción de 2-fenil etanol | es_MX |
dc.title.alternative | Evaluation of waste of the cheese industry for the production of 2-phenyl ethanol | en |
dc.type | info:eu-repo/semantics/article | es_MX |
dc.creator.id | info:eu-repo/dai/mx/cvu/414113 | es_MX |
dc.subject.cti | info:eu-repo/classification/cti/6 | es_MX |
dc.subject.keywords | 2-Feniletanol | es_MX |
dc.subject.keywords | Lactosuero | es_MX |
dc.subject.keywords | Kluyveromyces marxianus | es_MX |
dc.subject.keywords | Resonancia magnética nuclear | es_MX |
dc.subject.keywords | 2-Phenyl ethanol | en |
dc.subject.keywords | Whey | en |
dc.subject.keywords | Nuclear Magnetic Resonance | en |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_MX |
dc.creator.two | JAVIER CASTRO ROSAS | es_MX |
dc.creator.three | JOSE ROBERTO VILLAGOMEZ IBARRA | es_MX |
dc.creator.four | JESUS BERNARDO PAEZ LERMA | es_MX |
dc.creator.five | CARLOS ALBERTO GOMEZ ALDAPA | es_MX |
dc.creator.idtwo | info:eu-repo/dai/mx/cvu/26198 | - |
dc.creator.idthree | info:eu-repo/dai/mx/cvu/11592 | - |
dc.creator.idfour | info:eu-repo/dai/mx/cvu/43899 | - |
dc.creator.idfive | info:eu-repo/dai/mx/cvu/20051 | - |
dc.description.abstractEnglish | The cheese industries generate two types of whey, sweet (SW) and acid (AW). Few studies have used both types of whey to produce 2-fenilethanol (2-FE), as well as nuclear magnetic resonance (NMR) to determine the percentage of α-β in each type of whey. We assessed the production of 2-phenyl ethanol (2-FE) by Kluyveromyces marxianus using as SW and AW as substrates. Both types of whey were treated at pH 4.8 and pasteurized at 63 °C for 30 min with an initial inoculum of K. marxianus (1 × 106 CFU/mL). The identification and quantification of 2-PHE was performed by gas chromatography (GC). We then determined the (α-β) lactose by nuclear magnetic resonance (NMR). K. marxianus was capable of producing 2-FE in the two types of whey in obtaining maximum concentrations of 0.44 g/L and 0.32 g/L, respectively. For SW, we found a concentration of β-lactose 82.35%. | en |
Appears in Collections: | Revista Acta Universitaria |
Files in This Item:
File | Description | Size | Format | |
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1227-Article Text-25541-1-10-20170906.pdf | 863.49 kB | Adobe PDF | View/Open |
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