Optimización del proceso de extracción de la fracción lipídica a partir de una fábrica celular microbiana para la obtención de un producto comercializable de alto valor agregado

Abstract

Abstract: "Fortifying" food with high added value products that add nutrients and satisfy the nutritional needs of the human being is a way out of the problem of malnutrition in the world. Conjugated Linoleic Acid (CLA) is a polyunsaturated omega-6 naturally present in ruminant meat and in some products that are ingested daily, with anti-inflammatory, antioxidant and antidiabetic power. Thanks to microbial cell factories, it is possible to develop a CLA oil that is added to daily consumer products and provides the health benefits it offers. Yarrowia lipolytica, a non-pathogenic yeast that is easy to use in the laboratory, was cultivated in sugar cane molasses, resulting in adequate biomass concentrations for industrial scaling (19g / L of medium in 48h). The Soxhlet extraction method was used in conjunction with ultrasound pretreatment to improve the result. For the turbidity present in the final product, washes were carried out with saline water at room temperature obtaining a purer product. With the results obtained, methodologies have been established that will allow an industrial scale in obtaining a marketable product with high added value.