Estudo da produção de ácidos graxos voláteis por fermentação anaeróbica do soro de leite

Abstract

The present work had as objective to evaluate the production of volatile fatty acids by different consortia of microorganisms and the pure strain Clostridium beijerinckii, from whey. Different treatments were evaluated for whey, with the purpose of verifying which would provide greater production of acids. The processes were chemical hydrolysis and supplementation with yeast extract and peptone. For the hydrolysis, 5 consortia and the pure strain were tested. From this evaluation we selected two consortia, with which the supplemented whey were tested. The results of the chemical hydrolysis tests demonstrated that the hydrolysis process was worse for some consortia, since the results of the majority of the consortia were higher using the non-hydrolyzed whey. With the consortia used in the supplementation test, it was verified that supplementation increases the production of volatile fatty acids mainly for the non-hydrolyzed serum, butyric acid being the acid with the highest amount produced in all sera and with all consortia. This acid had the best result with the consortium 3 in the hydrolyzed whey supplemented with a value of 3.28 g / L. Although it is the largest quantity produced, it differs in only 3% of the value obtained with the same consortium in the non-hydrolyzed whey supplement of 3.18 g / L, which is the best production condition, since it does not require the hydrolysis process.