Efecto del pH y velocidad de agitación en la producción de prodigiosina por Serratia marcescens utilizando residuos de Theobroma cacao
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Date
2024
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Universidad Nacional de Trujillo
Abstract
El estudio tuvo como objetivo determinar el efecto del pH y velocidad de agitación en la producción de prodigiosina por Serratia marcescens empleando residuos de cáscaras de cacao. Se colectaron residuos de cáscaras de cacao provenientes de de la empresa ALTERNATIVO S.R.L. de La Libertad-Perú, se seleccionaron y acondicionaron hasta obtener un polvo fino. Posteriormente siguieron un pretratamiento de hidrólisis ácida con H2SO4 durante 1 hora a 90°C, evaluando la concentración de ácido y residuo pulverizado obteniendo el licor de residuo hidrolizado de cáscara de cacao (LRCH). Se cuantificaron las proteínas totales por el método de Bradford. El inóculo de Serratia marcescens se reactivó en caldo BHI a 25°C. La producción de pigmento se optimizó a condiciones de pH (6-8) y velocidad de agitación (100-150rpm) mediante metodología superficie respuesta; en un caldo de cultivo que contenía 20 ml de LRCH suplementados con NaCl al 1.5% adicionando 5% de inóculo. El máximo rendimiento de prodigiosina se cuantificó a pH 6.3 y velocidad 143 rpm con un rendimiento de 433.92 Unidades de Prodigiosina por célula a 28°C durante 72 horas. La identificación química del pigmento se confirmó por espectroscopía UV-VIS. Los resultados sugieren que Serratia marcescens puede producir prodigiosina a partir de la fermentación de residuos de cáscaras de cacao, que podrían potenciarse en futuras aplicaciones industriales.
The aim of this study was to determine the effect of pH and stirring speed on the production of prodigiosin by Serratia marcescens using cocoa shell residues. Cocoa shell residues were collected from the company ALTERNATIVO S.R.L. of La Libertad-Peru, they were selected and conditioned until obtaining a fine powder. They were then subjected to an acid hydrolysis pretreatment with H2SO4 for 1 hour at 90°C, evaluating the concentration of acid and pulverized residue, obtaining the hydrolyzed cocoa shell residue liquor (LRCH). Total proteins were quantified by the Bradford method. The Serratia marcescens inoculum was reactivated in BHI broth at 25°C. Pigment production was optimized at pH conditions (6-8) and stirring speed (100-150 rpm) by surface response methodology. in a culture broth containing 20 ml of LRCH supplemented with 1.5% NaCl adding 5% inoculum. The maximum yield of prodigiosin was quantified at pH 6.3 and speed 143 rpm with a yield of 433.92 Prodigiosin Units per cell at 28°C for 72 hours. The chemical identification of the pigment was confirmed by UV-VIS spectroscopy. The results suggest that Serratia marcescens can produce prodigiosin from the fermentation of cocoa shell residues, which could be enhanced in future industrial applications.
The aim of this study was to determine the effect of pH and stirring speed on the production of prodigiosin by Serratia marcescens using cocoa shell residues. Cocoa shell residues were collected from the company ALTERNATIVO S.R.L. of La Libertad-Peru, they were selected and conditioned until obtaining a fine powder. They were then subjected to an acid hydrolysis pretreatment with H2SO4 for 1 hour at 90°C, evaluating the concentration of acid and pulverized residue, obtaining the hydrolyzed cocoa shell residue liquor (LRCH). Total proteins were quantified by the Bradford method. The Serratia marcescens inoculum was reactivated in BHI broth at 25°C. Pigment production was optimized at pH conditions (6-8) and stirring speed (100-150 rpm) by surface response methodology. in a culture broth containing 20 ml of LRCH supplemented with 1.5% NaCl adding 5% inoculum. The maximum yield of prodigiosin was quantified at pH 6.3 and speed 143 rpm with a yield of 433.92 Prodigiosin Units per cell at 28°C for 72 hours. The chemical identification of the pigment was confirmed by UV-VIS spectroscopy. The results suggest that Serratia marcescens can produce prodigiosin from the fermentation of cocoa shell residues, which could be enhanced in future industrial applications.
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Keywords
Pigmento, prodigiosina, Serratia marcescens, cacao