Tratamiento Biotecnológico de Lactosuero con Kluyveromyces Marxianus: Reducción de la Carga Orgánica y Valorización de Subproductos
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nov 1, 2026
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https://doi.org/10.36677/rici.v4i3.29710
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Laura Conde Báez
http://orcid.org/0009-0002-1722-0475
Carlos Alberto Gómez Aldapa
http://orcid.org/0000-0002-4723-3093
Javier Castro Rosas
http://orcid.org/0000-0002-7823-8954
Cuauhtémoc Francisco Pineda Muñoz
http://orcid.org/0000-0003-3237-0973
http://orcid.org/0009-0002-1722-0475
Carlos Alberto Gómez Aldapa
http://orcid.org/0000-0002-4723-3093
Javier Castro Rosas
http://orcid.org/0000-0002-7823-8954
Cuauhtémoc Francisco Pineda Muñoz
http://orcid.org/0000-0003-3237-0973
Resumen
El lactosuero dulce, es un subproducto de la industria quesera, que constituye un vertido de elevada carga orgánica (DQO: 50,000-55,000 mg O2/L; DBO: 30-50 g/L) excediendo ampliamente los límites de descarga establecidos por la normativa ambiental mexicana. En el Valle de Tulancingo, Hidalgo, se estima que se generan diariamente alrededor de 80,000 L diarios de este efluente que se vierte sin tratamiento sobre suelos y cuerpos de agua, provocando eutrofización y disminución del oxígeno disuelto en los ecosistemas acuáticos receptores. Este trabajo evalúa la fermentación de lactosuero crudo con la levadura Kluyveromyces marxianus como estrategia de tratamiento biotecnológico optimizada mediante Metodología de Superficie de Respuesta (MSR) con un Diseño Compuesto Central. Bajo condiciones óptimas (4.50 g/L de L-fenilalanina, 0.76 g/L de (NH4)2SO4, 28°C, pH 4.8), se alcanzó una remoción de DQO de hasta un 76% en 96 horas y una remoción de lactosa del 99.4%, transformando un efluente no apto para descarga, en un residuo ambientalmente manejable. El proceso genera simultáneamente 2-feniletanol (1.1 g/L), bioetanol (hasta 25.13 g/L) y acetato de isoamilo (0.923 g/L), subproductos de valor comercial que contribuyen a financiar el costo del tratamiento sin comprometer su función ambiental primaria. Los resultados demuestran que la fermentación con K. marxianus constituye una alternativa de tratamiento de bajo costo y alto co-beneficio para efluentes lácteos de elevada carga orgánica, con potencial de escalamiento en otras regiones queseras del país.
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Como citar
CONDE BÁEZ, Laura et al.
Tratamiento Biotecnológico de Lactosuero con Kluyveromyces Marxianus: Reducción de la Carga Orgánica y Valorización de Subproductos.
Ideas en Ciencias de la Ingeniería, [S.l.], v. 4, n. 3, p. 106-121, nov. 2026.
ISSN 2992-7447.
Disponible en: <https://ideasencienciasingenieria.uaemex.mx/article/view/29710>. Fecha de acceso: 01 nov. 2026
doi: https://doi.org/10.36677/rici.v4i3.29710.
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Esta obra está bajo licencia internacional Creative Commons Reconocimiento-NoComercial-SinObrasDerivadas 4.0.
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[19] L. E. Puga-Córdova, Z. A. Pérez-Sánchez, A. López-Molina, L. Conde-Báez, A. Jiménez-Gutiérrez, and C. Conde-Mejía, "Design of a separation process for natural 2-phenylethanol with economic and safety considerations," Processes, vol. 8, no. 12, Art. no. 1570, 2020, doi: 10.3390/pr8121570.
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[21] M. Valdez Castillo, V. L. Pachapur, S. K. Brar, S. Arriaga, J.-F. Blais, and A. Avalos Ramirez, "Effect of the concentration of L-phenylalanine and lactose on 2-phenylethanol production by whey fermentation using the yeasts Kluyveromyces marxianus and Debaryomyces hansenii under co-culture mode," Bioresour. Technol. Rep., vol. 18, Art. no. 100994, 2022, doi: 10.1016/j.biteb.2022.100994.
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[24] T. Janković, A. J. J. Straathof, and A. A. Kiss, "Advanced downstream process design for recovery of 2-phenylethanol and 2-phenylethyl acetate after biotransformation," J. Chem. Technol. Biotechnol., vol. 100, no. 10, pp. 2019–2028, 2025, doi: 10.1002/jctb.70027.
[2] Secretaría de Medio Ambiente y Recursos Naturales, "NOM-001-SEMARNAT-2021, que establece los límites permisibles de contaminantes en las descargas de aguas residuales en cuerpos receptores propiedad de la nación," Diario Oficial de la Federación, México, 2022.
[3] S. L. M. A. Omollo, J. M. Nduko, S. Bolwig, P. R. Jensen, and B. O. Bebe, "Quality characteristics of cheese whey from Kenyan dairy processors and their suitability for downstream valorisation," J. Food Compos. Anal., vol. 157, Art. no. 109369, 2026, doi: 10.1016/j.jfca.2026.109369.
[4] M. P. Giulianetti de Almeida, G. Mockaitis, and D. G. Weissbrodt, "Got whey? Sustainability endpoints for the dairy industry through resource biorecovery," Fermentation, vol. 9, no. 10, Art. no. 897, 2023, doi: 10.3390/fermentation9100897.
[5] W. J. Guerrero-Rodríguez, P. Castilla-Hernández, K. N. Cárdenas-Medina, C. A. Gómez-Aldapa, and J. Castro-Rosas, "Degradación anaerobia de dos tipos de lactosuero en reactores UASB," Tecnol. Quím., vol. 32, no. 1, pp. 99–106, 2012. [En línea]. Disponible en: http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S2224-61852012000100012
[6] A. R. Azkarahman, D. Cysneiros, A. Chatzifragkou, and K. A. G. Karatzas, "From waste to resource: A review on advancing whey permeate valorization through anaerobic digestion," J. Environ. Manage., vol. 395, Art. no. 127695, 2025, doi: 10.1016/j.jenvman.2025.127695.
[7] M. Bilal, L. Ji, Y. Xu, S. Xu, Y. Lin, H. M. N. Iqbal, and H. Cheng, "Bioprospecting Kluyveromyces marxianus as a robust host for industrial biotechnology," Front. Bioeng. Biotechnol., vol. 10, Art. no. 851768, 2022, doi: 10.3389/fbioe.2022.851768.
[8] M. Alonso-Vargas, A. Téllez-Jurado, C. A. Gómez-Aldapa, M. del R. Ramírez-Vargas, L. Conde-Báez, J. Castro-Rosas, and A. Cadena-Ramírez, "Optimization of 2-phenylethanol production from sweet whey fermentation using Kluyveromyces marxianus," Fermentation, vol. 8, no. 2, Art. no. 39, 2022, doi: 10.3390/fermentation8020039.
[9] L. Conde-Báez, C. F. Pineda-Muñoz, C. Conde-Mejía, E. Mas-Hernández, and A. López-Molina, "Conversion of sweet whey to bioethanol: A bioremediation alternative for dairy industry," Biomass, vol. 4, no. 2, pp. 507–517, 2024, doi: 10.3390/biomass4020026.
[10] C. A. Gómez-Aldapa, J. Castro-Rosas, A. López-Molina, C. Conde-Mejía, C. F. Pineda-Muñoz, A. Jiménez-González, S. A. Medina-Moreno, M. P. Falcón-León, and L. Conde-Báez, "Best conditions for the production of natural isopentyl acetate (banana aroma) from cheese industry waste: An experimental precursor approach," Processes, vol. 9, no. 11, Art. no. 1880, 2021, doi: 10.3390/pr9111880.
[11] A. Cantarini, S. Papanikolaou, A. Chatzifragkou, V. Milanović, A. Osimani, L. Aquilanti, and C. Garofalo, "Biodiesel production using wild-type oleaginous microorganisms grown on whey: A state-of-the-art review," Sustain. Mater. Technol., vol. 48, Art. no. e02011, 2026, doi: 10.1016/j.susmat.2026.e02011.
[12] O. Mohiuddin, A. P. Harvey, S. Tabraiz, M. T. Ameen, and S. Velasquez-Orta, "Kinetic modelling of yeast growth and pollutant removal in secondary effluent," J. Water Process Eng., vol. 50, Art. no. 103244, 2022, doi: 10.1016/j.jwpe.2022.103244.
[13] C. Conde-Mejía and L. Conde-Báez, "Biorefinery, an integrated concept: Analysis of bioethanol and aromas production from whey," in Biofuels and Biorefining, Volume 1: Current Technologies for Biomass Conversion, F. I. Gómez-Castro and C. Gutiérrez-Antonio, Eds. Amsterdam, Netherlands: Elsevier, 2022, pp. 447–467, doi: 10.1016/B978-0-12-824116-5.00007-6.
[14] J. Wang and X. Guo, "The Gompertz model and its applications in microbial growth and bioproduction kinetics: Past, present and future," Biotechnol. Adv., vol. 72, Art. no. 108335, 2024, doi: 10.1016/j.biotechadv.2024.108335.
[15] A. Garre, J. Koomen, H. M. W. den Besten, and M. H. Zwietering, "Modeling population growth in R with the biogrowth package," J. Stat. Softw., vol. 107, no. 1, pp. 1–51, 2023, doi: 10.18637/jss.v107.i01.
[16] A. R. S. Bernardino, C. A. V. Torres, J. G. Crespo, and M. A. M. Reis, "Biotechnological 2-phenylethanol production: Recent developments," Molecules, vol. 29, no. 23, Art. no. 5761, 2024, doi: 10.3390/molecules29235761.
[17] K. Khorsheed, F. Asadi, R. Asadi, E. Aydoğmuş, B. Erzen, M. Karataş, Ş. Deniz, and R. Orhan, "Process optimization with response surface methodology: A comprehensive approach by experimental design types," Int. J. Adv. Nat. Sci. Eng. Res., vol. 9, no. 12, pp. 546–558, 2025. as-proceeding.com
[18] M. A. Hernández-Cruz, A. Cadena-Ramírez, J. Castro-Rosas, J. B. Páez-Lerma, M. R. Ramírez-Vargas, E. Rangel-Vargas, C. Romo-Gómez, A. B. Lara-Gómez, L. Conde-Báez, and C. A. Gómez-Aldapa, "Comparative analysis of three types of whey as substrate for fermentation by Kluyveromyces marxianus and its influence on isoamyl acetate synthesis," Waste Biomass Valorization, vol. 15, pp. 3413–3424, 2024, doi: 10.1007/s12649-023-02380-5.
[19] L. E. Puga-Córdova, Z. A. Pérez-Sánchez, A. López-Molina, L. Conde-Báez, A. Jiménez-Gutiérrez, and C. Conde-Mejía, "Design of a separation process for natural 2-phenylethanol with economic and safety considerations," Processes, vol. 8, no. 12, Art. no. 1570, 2020, doi: 10.3390/pr8121570.
[20] J. Zou and X. Chang, "Past, present, and future perspectives on whey as a promising feedstock for bioethanol production by yeast," J. Fungi, vol. 8, no. 4, Art. no. 395, 2022, doi: 10.3390/jof8040395.
[21] M. Valdez Castillo, V. L. Pachapur, S. K. Brar, S. Arriaga, J.-F. Blais, and A. Avalos Ramirez, "Effect of the concentration of L-phenylalanine and lactose on 2-phenylethanol production by whey fermentation using the yeasts Kluyveromyces marxianus and Debaryomyces hansenii under co-culture mode," Bioresour. Technol. Rep., vol. 18, Art. no. 100994, 2022, doi: 10.1016/j.biteb.2022.100994.
[22] A. M. Ohstrom, A. E. Buck, X. Du, and J. Wee, "Evaluation of Kluyveromyces spp. for conversion of lactose in different types of whey from dairy processing waste into ethanol," Front. Microbiol., vol. 14, Art. no. 1208284, 2023, doi: 10.3389/fmicb.2023.1208284.
[23] S. Mitri, M. Koubaa, R. G. Maroun, T. Rossignol, and J.-M. Nicaud, "Bioproduction of 2-phenylethanol through yeast fermentation on synthetic media and on agro-industrial waste and by-products: A review," Foods, vol. 11, no. 1, Art. no. 109, 2022, doi: 10.3390/foods11010109.
[24] T. Janković, A. J. J. Straathof, and A. A. Kiss, "Advanced downstream process design for recovery of 2-phenylethanol and 2-phenylethyl acetate after biotransformation," J. Chem. Technol. Biotechnol., vol. 100, no. 10, pp. 2019–2028, 2025, doi: 10.1002/jctb.70027.