Extracción y fermentación de almidón del plátano (pulpa) caduco, para la obtención de Ácido Láctico con un BAL (Bacterias Ácido Lácticas) para su posible uso en la fabricación de Ácido Poliláctico (PLA).

Abstract

In the following work, it aims to evaluated a process for obtaining lactic acid trough the fermentation of starch extracted from plantains, using lactic acid bacteria isolated from artisanal yogurt and commercial strains; the process consisted of four fundamental stages; obtaining banana starch trough thedry method, the second characterization of starch, the third stage the isolation culture-count and characterization of the lactic acid bacteria implemented in the process and as the last stage the fermentation of the starch. The fermentation process was carried out at the laboratory level in hydrolyzedand non hydrolyzed starch media, in which pH was tracked; and measurement of absorbance by the colori metric method of ferric chloride every 6 hours for 30 hours, toquantify the production of lactic ac id derived from thefermenting process. The fermented broth was filtered anddistilled to extract th e lactic acid to determine itsconcentration and perform its characterization. The proposed raw material is considered as a good source ofstarch, as an average yield of 41.89% wa s obtained, compared to values obtained in dry extraction methodstudies for banana crops in Col ombia and a correctlycharacterization by comparing the results with values fromthe literature. Th e lactic acid obtained presented concentration of 1,147 mg/L determined through thecalibration c urve, supported by the results is consideredappropriate the process posed and the lactic acid obtai nedas a precursor for the manufacture of polylactic acid.