Kluyveromyces marxianus, sus aplicaciones en lactosuero
Resumen
El lactosuero es un residuo de la industria láctea, generado principalmente en la producción de queso. Este residuo representa entre el 80 y 90% del volumen de leche utilizada para la producción de queso, el cual se caracteriza por su alto contenido orgánico, con la capacidad de contaminar ríos, lagos, suelos, entre otros, cuando es desechado sin tratamiento previo, lo cual lo convierte de interés ambiental. Sin embargo, el principal problema de la mayoría de las industrias queseras, es no contar con sistemas adecuados para su gestión, en gran medida por su costoso tratamiento. Ante la situación planteada, la alta carga orgánica del lactosuero tiene potencial de ser valorizada como una fuente de carbono renovable, principalmente por su contenido de lactosa. Este disacárido puede ser tratado con Kluyveromyces marxianus, levadura con capacidad de degradar lactosa y utilizarla en la producción de diferentes productos. El presente documento, es una revisión de los bio-productos generados a partir de lactosuero utilizando la levadura Kluyveromyces marxianus, con el objetivo de proporcionar información comparativa de resultados de pre-tratamientos realizados al lactosuero, rendimiento de productos y reducción de contenido orgánico.
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