Submerged fermentation with fruit and vegetable waste on organic acid production and enzymatic activity
DOI:
https://doi.org/10.54167/tch.v18i2.1573Palabras clave:
bioproducts, food waste, lactic acid, submerged fermentation, waste valorizationResumen
Fermentations often require the addition of nutrients or inoculants, along with the control of specific parameters. This leads to increased operational costs and complicates implementation, especially in areas with limited interest in organic waste treatment. The objective was to conduct submerged fermentation without adding of inoculum, using solely fruit and vegetable waste, to evaluate organic acid levels and enzymatic activities as an alternative for producing high-value-added products. To achieve this, waste from oranges, bananas, apples, carrots, papayas, and pineapples was utilized; these were placed in a 6 L plastic container with 4 L of distilled water and 400 g of piloncillo (jaggery). Fermentation progress was monitored over 49 days, with a 30 mL sample analyzed every 7 d. Organic acids were quantified via HPLC-UV; reducing and total sugars, proteins, and enzymatic activities were determined using spectrophotometry. A significant concentration of lactic acid (16.53 g/L), comparable to that observed in cultures featuring specialized microorganisms, was noted. The highest pectinase activity was recorded on day 28 (55 U/L). These findings highlight the potential for generating high-value-added products through submerged fermentations.
https://doi.org/10.54167/tch.v18i2.1573Descargas
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