Composición química, pretratamiento, valorización y empleo de suero de queso y sus subproductos como sustrato en fermentaciones: Una revisión global
DOI:
https://doi.org/10.70881/mcj/v3/n2/50Palabras clave:
Suero de queso, valorización, fermentación, microorganismos, subproductosResumen
El suero de queso es un líquido amarillento resultante de la co-precipitación y remoción de la caseína de la leche en el proceso de producción del queso. En la actualidad se considera un contaminante importante debido a su elevada carga orgánica, lo cual hace que a menudo se considera un residuo. Sin embargo, el suero de queso presenta un elevado valor nutricional que permite ser explotado como sustrato para obtener productos de alto valor agregado, siendo una vía económica para lograr este objetivo la biotransformación del suero de queso en productos valiosos específicos, tanto individuales (biohidrógeno, bioetanol, ácido láctico, etc.) como la formulación de alimentos y bebidas (kéfir), a partir de la fermentación con bacterias, levaduras u hongos. El presente artículo de revisión tiene como objetivo recopilar y compendiar la información publicada actualmente disponible con respecto a la composición química del suero de queso, su uso como sustrato en fermentaciones, sus procesos de pretratamiento, su valorización como materia prima a escala industrial, así como el aprovechamiento de los derivados del suero de queso para obtener productos químicos específicos por medio de la fermentación microbiana.
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