<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2074-8647</journal-id>
<journal-title><![CDATA[Biotecnología Vegetal]]></journal-title>
<abbrev-journal-title><![CDATA[Biot. Veg.]]></abbrev-journal-title>
<issn>2074-8647</issn>
<publisher>
<publisher-name><![CDATA[Instituto de Biotecnología de las PlantasUniversidad Central Marta Abreu de Las Villas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2074-86472021000100025</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Escalado de la producción de bioproducto de origen microbiano obtenido por fermentación estática]]></article-title>
<article-title xml:lang="en"><![CDATA[Scale up the of production microbial-based bioproduct obtained by static fermentation]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramos]]></surname>
<given-names><![CDATA[Robelio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez Negrín]]></surname>
<given-names><![CDATA[Zenaida]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Huici]]></surname>
<given-names><![CDATA[Adonis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Miranda]]></surname>
<given-names><![CDATA[Lázaro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Díaz]]></surname>
<given-names><![CDATA[María Isabel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pichardo]]></surname>
<given-names><![CDATA[Tatiana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[Eloísa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alvarado-Capó]]></surname>
<given-names><![CDATA[Yelenys]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Central Marta Abreu de Las Villas Centro de Bioactivos Químicos ]]></institution>
<addr-line><![CDATA[Santa Clara Villa Clara]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Central Marta Abreu de Las Villas Instituto de Biotecnología de las Plantas ]]></institution>
<addr-line><![CDATA[Santa Clara Villa Clara]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2021</year>
</pub-date>
<volume>21</volume>
<numero>1</numero>
<fpage>25</fpage>
<lpage>34</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2074-86472021000100025&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2074-86472021000100025&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2074-86472021000100025&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El desarrollo de bioproductos con aplicaciones agrícolas se requiere que los resultados obtenidos a nivel de laboratorio puedan escalarse. El objetivo de este trabajo fue escalar la producción de un bioproducto de origen microbiano obtenido por fermentación estática de un cultivo mixto. Se realizó un cultivo discontinuo mixto con una mezcla de melaza y suero de leche en agua como fuentes de nutrientes e inóculo. Se estimó la cinética de crecimiento global a través de la biomasa así como las variaciones del pH y °Brix. A partir de los resultados se realizó un escalado de laboratorio (5 litros) y otro de planta piloto (24, 200 y 2100 L). La biomasa microbiana se incrementó en el tiempo, el pH y los °Brix decrecieron. Los valores se ajustaron a un modelo polinómico de segundo orden, con coeficientes de regresión R2&gt;0.8. Tanto el pH como los °Brix mostraron una correlación negativa significativa con la biomasa y entre ellos. El pH y los °Brix se podrían utilizar como indicadores para monitorear el desarrollo de la fermentación y para el control del producto. El proceso de fermentación puede tener una duración entre 7 y 10 días. Con el diseño concebido y manteniendo las proporciones de materias primas se logró escalar el proceso de producción del bioproducto de origen microbiano desde el laboratorio hasta planta piloto. Se conservaron las características del bioproducto medidas a través de los indicadores pH, °Brix, color y olor.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The development of bioproducts with agricultural applications requires that the results obtained at the laboratory level can be scaled up. The objective of this work was to scale the production of a microbial based bioproduct obtained by static fermentation of a mixed culture. A mixed batch culture was carried out with a mixture of molasses and whey in water as sources of nutrients and inoculum. The global growth kinetics were estimated through the biomass as well as the variations of pH and °Brix. Based on the results, a laboratory scale-up (5 liters) and a pilot plant scale (24, 200 and 2100 L) were carried out. The microbial biomass increased over time, the pH and °Brix decreased. The values &#8203;&#8203;were adjusted to a second order polynomial model, with regression coefficients R2&gt; 0.8. Both pH and °Brix showed a significant negative correlation with biomass and between them. The pH and °Brix could be used as indicators to monitor the development of the fermentation and to control the product. The fermentation process can last between 7 and 10 days. With the design conceived and maintaining the proportions of raw materials, it was possible to scale the production process of the microbial based bioproduct from the laboratory to the pilot plant. The characteristics of the bioproduct measured through the pH, °Brix, color and odor indicators were preserved.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Brix]]></kwd>
<kwd lng="es"><![CDATA[cultivo mixto]]></kwd>
<kwd lng="es"><![CDATA[melaza]]></kwd>
<kwd lng="es"><![CDATA[planta piloto]]></kwd>
<kwd lng="es"><![CDATA[suero de leche]]></kwd>
<kwd lng="en"><![CDATA[Brix]]></kwd>
<kwd lng="en"><![CDATA[mixed culture]]></kwd>
<kwd lng="en"><![CDATA[molasses]]></kwd>
<kwd lng="en"><![CDATA[pilot plant]]></kwd>
<kwd lng="en"><![CDATA[whey]]></kwd>
</kwd-group>
</article-meta>
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