Composición química, pretratamiento, almacenamiento, esterilización y usos de la melaza como sustrato en fermentaciones: Una revisión global
DOI:
https://doi.org/10.70881/hnj/v3/n2/59Palabras clave:
melaza de caña de azúcar, fermentación, microorganismos, bioproductos, aprovechamientoResumen
La melaza es un subproducto de la industria azucarera que contiene 40-60% (m/m) de azúcares. A lo largo de la última década se han producido biocombustibles, polisacáridos, oligosacáridos, ácidos orgánicos y enzimas a partir de la melaza mediante la ruta fermentativa, lo cual le imparten un conjunto de aplicaciones importantes en las industrias de alimentos, farmacéuticas y biotecnológicas. Sin embargo, debido a su difícil manejo en cuanto al almacenamiento, esterilización, empaque y transportación, la explotación y aprovechamiento comercial de la melaza aún no ha sido del todo aplicado a escala industrial para obtener bioproductos de alto valor agregado. Para una mejor comprensión de las aplicaciones de la melaza a escala industrial, resulta necesario comprender y conocer exhaustivamente cuál ha sido su empleo como sustrato para producir bioproductos, composición físico-química, métodos de pretratamiento aplicados a escala de laboratorio, condiciones de almacenamiento y la propuesta de procesos de esterilización a gran escala, los cuales no han sido tratados y resumidos en detalle hasta la fecha. En esta revisión se generalizan y discuten todas estas temáticas mediante la consulta de varias referencias bibliográficas actualizadas, con el fin de establecer una guía confiable, sistematizada y actualizada acerca de estos tópicos
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Referencias
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