Carrera de Biotecnología
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Item Evaluación del contenido proteico del raquis de la palma africana (Elaeis guineensis) utilizando Aspergillus niger(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Dumas Verduga, Lisbeth Cristina; Fernández Rivero, DanaeThe rachis of the African palm (Elaeis guineensis) is considered one of the most difficult by products to handle in oil extractors, as it is a solid material that causes environmental pollution; however, with biotechnological advances, this residue can be used to give it value added. That is why in the present work a protein increase of the rachis of E. guineensis was carried out, for which a physicochemical characterization of the substrate was made, determining pH, moisture percentage and protein concentration. In addition, the Aspergillus niger fungus was isolated from organic lemon residues, which was characterized macroscopically and microscopically to later use it in solid state fermentation. In the investigation, four media were formulated using a 2 to 2 factorial design, where it was determined that the concentration of the inoculum (5000 and 50 000 conidia per gram at least 1 of media) and the fermentation time (8 and 12 days) significantly influence the protein enrichment of E. guinnensis, being the medium with a concentration of 50 000 conidia per gram at least 1 and 8 days of fermentation the one that reached optimum values of 15,48 mg per mL at least 1 in the protein concentration and 1,20 g per mL at least 1 for the biomass concentration. Finally, the kinetic parameters of A. niger were determined to know its behavior, obtaining a specific growth rate of 0,13 hours at least 1 and a doubling time of 5,35 hours.Item Diseño del proceso de producción de cerveza con cannabidiol a escala piloto(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Corrales Freire, Joao Xavier; Cabrera Valle, Daniel AlfonsoBeer, being one of humanity's oldest biotechnological products, has a certain background that constitutes a product of interest from a technological and industrial point of view. The objective of this work was to design a process for the production of beer with cannabidiol on a pilot scale, for which a 5-liter batch was prepared on a laboratory scale. Data was collected that, through material and energy balances, allowed scaling the process and designing the block diagram and process flow (BFD and PFD), in addition to the conceptual design of a 50-liter capacity fermenter. The operating conditions of the bioreactor determined the optimum pH with a range between 5 to 6 and a constant temperature of 20 degrees Celsius to achieve high fermentation without agitation or dissolved oxygen. In addition, the physicochemical and microbiological characterization showed normal values according to the Ecuadorian Institute for Standardization (INEN) and the Association of Official Agricultural Chemists (AOAC) for brewing, with the exception of total acidity and the presence of aerobic mesophiles. On the other hand, the scaling factor was calculated through the material and energy balances with a value of 10.35 to scale all the process streams to a pilot scale. Additionally, a helical coil and a flat plate turbine agitator were designed according to the similarity criteria for the fermenter. Finally, the process was presented in BFD and PFD diagrams.