Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Recibido para evaluación: Mayo 20 de 2010 - Aceptado para publicación: Noviembre 30 de 2010
RESUMEN
El ácido láctico es un ácido orgánico valorado por su aplicación en la industria de alimentos, farmacéutica,
química y su potencial como materia prima para la producción de polímeros biodegradables. Por lo tanto, la
producción biotecnológica de ácido láctico ha adquirido gran importancia industrial con respecto a la síntesis
química debido a que usa materias primas renovables y es amigable con el ambiente. En décadas recientes las
investigaciones están direccionadas a optimizar la producción de ácido láctico con la premisa de lograr mayor
productividad, rendimientos y bajo costo. Los parámetros del bioproceso tales como los microorganismos,
la composición de los nutrientes, los sistemas de producción, bioreactores y metodologías de análisis son
revisadas en este documento.
ABSTRACT
Lactic acid is an organic acid valued for its application in the food, pharmaceutical and chemical industries
and its potential as raw material for the production of biodegradable polymers. Biotechnological production
of lactic acid has acquired great industrial importance with regard to the chemical synthesis since using
renewable raw materials and is friendly with the environment. In recent decades investigations are addressed
to optimize the production of lactic acid with the premise of achieving higher productivity, performance and
low cost. Parameters of the bioprocess such as microorganisms, nutrient composition, production, bioreactor,
and methodologies of analysis systems are reviewed in this document.
1
Ingeniero de Alimentos, Estudiante de Maestría en Ciencias Agroalimentarias, Departamento de Ingeniería de Alimentos,
Universidad de Córdoba, Montería, Colombia
2
Ingeniero de Alimentos Ph.D. Profesor titular, Departamento de Ingeniería de Alimentos, Universidad de Córdoba,
Montería, Colombia.
3
Bacterióloga Ph.D. Profesor titular, Departamento de Ingeniería de Alimentos, Universidad de Córdoba, Montería,
Colombia. adurango@sinu.unicordoba.edu.co, durangoalba@yahoo.com
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sustrato. Las especies del género Lactobacillus plantarum y Leuconostoc St3-28 (Thomsen et
producen además de las formas isoméricas al. 2007).
L(+) y D(-), una mezcla racémica de ambos
isómeros. MATERIAS PRIMAS PARA LA
PRODUCCIÓN BIOTECNOLÓGICA
Las homofermentativas usualmente DE ÁCIDO LÁCTICO
metabolizan la glucosa por la vía Embden-
Meyerhof, dando como resultado dos Los medios de cultivo son una mezcla
moléculas de ácido láctico de cada molécula de nutrientes que en las concentraciones
de glucosa con un rendimiento mayor a 0,9 adecuadas y en las condiciones físicas
gg-1. Solamente las bacterias ácido lácticas óptimas, permiten el crecimiento de los
homofermentativas están disponibles para microorganismos. Sin embargo, para que
la producción comercial de ácido láctico las bacterias crezcan adecuadamente en un
(Hofvendahl y Hagerdal 2000). medio de cultivo deben reunir una serie de
condiciones como la temperatura, el grado de
La elección de un microorganismo depende del humedad y la presión de oxígeno adecuado,
carbohidrato a ser fermentado: Lactobacillus así, como un grado correcto de acidez o
delbreuckii ssp. delbreuckii fermentan la alcalinidad. Por lo tanto, un medio de cultivo
sacarosa; Lactobacillus delbreuckii ssp. debe contener los nutrientes y los factores de
bulgaricusus a la lactosa; Lactobacillus crecimiento necesarios y estar exento de todo
helveticus es capaz de fermentar lactosa microorganismo contaminante.
y galactosa; Lactobacillus amylophylus y
Lactobacillus amylovirus fermentan almidón; Han sido usados diferentes sustratos para la
Lactobacillus lactis puede fermentar glucosa, producción fermentativa de ácido láctico con
sacarosa y galactosa, Lactobacillus pentosus Lactobacillus; así, el producto más puro ha
puede fermentar licores ricos en sulfitos sido obtenido cuando se usa un medio simple,
(Okafor 2007). resultando en menos costos de purificación
(Panesar et al. 2007b). Hay varios factores
El estudio de la producción de ácido láctico que estimulan el crecimiento y que tienen
cultivando células en un medio con diferentes considerable efecto sobre la producción de
azúcares reveló que Lactobacillus casei prefiere ácido láctico. La mezcla de aminoácidos y
la lactosa para su crecimiento y la producción péptidos usualmente estimulan el crecimiento
de ácido láctico, seguido por glucosa y de las BAL y resultan en velocidades de
maltosa; mientras la sacarosa fue poco usada crecimiento mucho más altas que en un medio
(Narayanan et al. 2004). Entre las principales libre de aminoácidos. Vázquez (2008) evaluó
BAL amilolíticas reportadas para la producción el efecto de peptonas de diversas fuentes en los
de ácido láctico se encuentran L. amylophilus medios de cultivo para BAL y ninguna de ellas
(Altaf et al. 2005; 2006; 2007; Naveena et al. maximizó el crecimiento. Costa et al. (2008)
2005b), Lactobacillus spp. (Wang et al. 2005), utilizaron un medio con 1% p/v de glucosa,
Lactococcus lactis (Okano et al. 2007), L. 1% p/v de fructosa, 1% de extracto de levadura
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