Resumen

BUITRAGO, Glorymar et al. Continue production of single cell protein of Kluyveromyces marxianus var. marxianus from diluited cheese whey  . Rev. Téc. Ing. Univ. Zulia [online]. 2008, vol.31, n.Especial, pp.107-113. ISSN 0254-0770.

The continuous culture of the nutritious yeast Kluyveromyces marxianus var. marxianus ATCC 8554 was studied on deproteinized and supplemented whey as a function of the dilution rate (D), at pH 5,0 and temperature 30°C. A Bioreactor Bioflo 4000 was used, with a work volume of 3 liters. The dilution rate was changed between 0,10; 0,15; 0,20; 0,25 y 0,30 h^-1. Whey was characterized, assessing its contents of nitrogen, lactose, phosphorus, protein, dampness, ash, and pH. Analyses were made in triplicate at lactose concentration of 2,0 ± 0,42%. The maximum specific growth rate (µ_máx = 0,44 h^-1), saturation constant (K_S = 8,55 kg/m³h), maintenance coefficient (m = 0,25 kg lactose/ kg biomass h) and the growth yield (Y_C = 0,50 kg biomass/ kg lactose) were determined from continuous culture, Monod model was used. The maximum production of biomass in continuous culture was 4,0 kg/ m ³ at a dilution rate of 0,15 h^-1 and the maximum productivity was 0,79 kg/ m³ h at a dilution rate of 0,20 h^-1. Results from this study proved that can be obtained biomass of K. marxianus var. marxianus to low concentrations of substrate, which contribuyes the possibility of establishing a process of the single cell protein and subsequent assessments as protein concentrates. 

Palabras clave : Whey; Kluyveromyces marxianus; continuous culture; dilution rate; productivity.