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PRODUCCIÓN DE UN ENSILADO DE RESIDUOS DE LISA (Mugil Cephalus) PARA EL CULTIVO DE LA MICROALGA Tetraselmis Suecica (Chlorophyta)”

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PRODUCCIÓN DE UN ENSILADO DE RESIDUOS DE LISA (Mugil Cephalus) PARA EL CULTIVO DE LA MICROALGA Tetraselmis Suecica (Chlorophyta)” UNIVERSIDAD NACIONAL AGRARIA LA MOLINA FACULTAD DE CIENCIAS “PRODUCCIÓN DE UN ENSILADO DE RESIDUOS DE LISA (Mugil cephalus) PARA EL CULTIVO DE LA MICROALGA Tetraselmis suecica (Chlorophyta)” Presentada por: Leticia Fernández Futuri Tesis para Optar el Título Profesional de: BIÓLOGO Lima – Perú 2018 0 UNIVERSIDAD NACIONAL AGRARIA LA MOLINA FACULTAD DE CIENCIAS “PRODUCCIÓN DE UN ENSILADO DE RESIDUOS DE LISA (Mugil cephalus) PARA EL CULTIVO DE LA MICROALGA Tetraselmis suecica (Chlorophyta)” Presentada por: Leticia Fernández Futuri Tesis para Optar el Título Profesional de: BIÓLOGO Sustentada y aprobada por el siguiente jurado: _________________________ _____________________________ Dra. Patricia Gil Kodaka Ing. Lawrence Quipuzco Ushñahua PRESIDENTE MIEMBRO _________________________ __________________________ Blgo. Roberto Ramos Chaupin Blgo. Juan Juscamaita Morales MIEMBRO ASESOR ___________________________________ Mg. Sc. Jessie Marina Vargas Cárdenas CO - ASESORA DEDICATORIA A mis amados padres, Mario y Matilde, por ser mí ejemplo de superación, fuerza y razón de ser. A mi hermana Ana, de quien he aprendido a levantarme y a seguir creciendo cada día. 0 AGRADECIMIENTOS La riqueza de la vida se mide en la cantidad de amigos que se tiene. En este sentido quiero dar mis sinceros agradecimientos a todos quienes colaboraron con la realización de este trabajo de investigación, especialmente a Edwin Ccoyllo Terrones, Renzo Silva Cano, Nidia Huaman Marin, Jimmy Cañari Cancho y Guido Gerónimo Maldonado. Al Blgo. Juan Juscamaita, asesor, por su tiempo, dedicación, motivación, consejos para desarrollar el presente trabajo de investigación, y acogerme en el Laboratorio de Biotecnología Ambiental – Biorremediación perteneciente a la Facultad de Ciencias de la Universidad Nacional Agraria La Molina. A la Mg. Sc. Jessie Vargas por sus consejos, paciencia, y aceptar ser mi co-asesora en el presente trabajo de investigación y aceptarme en el Laboratorio de Acuicultura, en el Área de Alimento vivo perteneciente a la Facultad de Pesquería de la Universidad Nacional Agraria La Molina. A la Dra. Gil Kodaka, Blgo. Ramos Chaupín e Ing. Lawrence Quipuzco, por sus consejos, sugerencias y gran amistad. A mis amigos Giovanni Rosales Cabello, Yasmin Castillo Garcia y Ricardo Herrera Cárdenas, gracias por su apoyo constante, amistad y consejos. A mis padres y hermana, estoy eternamente agradecida por todo el apoyo y el amor que siempre me han brindado. Para todos ellos, mi más sincera gratitud. 0 ÍNDICE GENERAL I. INTRODUCCIÓN .................................................................................................... 1 II. REVISIÓN DE LITERATURA .............................................................................. 3 2.1 LISA ........................................................................................................................ 3 2.1.1 Clasificación taxonómica ................................................................................ 3 2.1.2 Características generales.................................................................................. 3 2.1.3 Distribución ..................................................................................................... 4 2.1.4 Composición físico química ............................................................................ 5 2.1.5 Desembarque ................................................................................................... 6 2.2 MARCO LEGAL .................................................................................................... 8 2.3 ENSILADO DE PESCADO ................................................................................... 8 2.3.1 Ensilado químico ............................................................................................. 9 2.3.2 Ensilado biológico ......................................................................................... 10 2.4 FERMENTACIÓN ÁCIDO LÁCTICA ............................................................... 13 2.4.1 Bacterias ácido lácticas .................................................................................. 14 2.4.2 Consorcio microbiano ácido láctico (B-Lac)................................................. 18 2.5 MELAZA DE CAÑA ........................................................................................... 19 2.5.1 Composición .................................................................................................. 20 2.5.2 Aplicaciones .................................................................................................. 21 2.6 ASPECTOS GENERALES DE LAS MICROALGAS ........................................ 22 2.6.1 Fases de crecimiento microalgal ................................................................... 23 2.7 MICROALGA Tetraselmis suecica ...................................................................... 25 2.7.1 Clasificación Taxonómica ............................................................................. 25 2.7.2 Aspectos biológicos ....................................................................................... 25 2.7.3 Actividad antimicrobiana .............................................................................. 26 2.8 PARÁMETROS DE CULTIVO ........................................................................... 27 0 2.8.1 Luz ................................................................................................................. 27 2.8.2 Temperatura ................................................................................................... 28 2.8.3 pH .................................................................................................................. 29 2.8.4 Salinidad ........................................................................................................ 29 2.8.5 Aireación ....................................................................................................... 30 2.8.6 Nutrientes ...................................................................................................... 30 2.9 MEDIOS DE CULTIVO ...................................................................................... 34 2.9.1 Enriquecimiento ............................................................................................ 34 2.10 TIPOS DE CULTIVO .......................................................................................... 36 2.10.1 Cultivo en lote ............................................................................................... 36 2.10.2 Cultivo continuo ............................................................................................ 36 2.10.3 Cultivo inmovilizado ..................................................................................... 37 III. MATERIALES Y MÉTODOS .................................................................................. 38 3.1 LUGAR DE EJECUCIÓN ......................................................................................... 38 3.2 MATERIALES Y EQUIPOS ............................................................................... 38 3.2.1 Materia prima e insumos ............................................................................... 38 3.2.2 Reactivos químicos ........................................................................................ 38 3.2.3 Materiales ...................................................................................................... 39 3.2.4 Equipos .......................................................................................................... 40 3.3 MÉTODOS ........................................................................................................... 41 3.3.1 Medición del pH ............................................................................................ 41 3.3.2 Medición del porcentaje de acidez láctica ..................................................... 41 3.3.3 Tasa específica de crecimiento poblacional (µ) ............................................ 41 3.3.4 Análisis físico químico .................................................................................. 42 3.3.5 Análisis químico proximal............................................................................. 42 3.3.6 Análisis microbiológico ................................................................................. 43 3.4 PROCEDIMIENTO .............................................................................................. 43 1 3.4.1 Primera etapa ................................................................................................. 44 3.4.2 Segunda etapa ................................................................................................ 47 3.4.3 Tercera etapa.................................................................................................. 51 3.5 ANÁLISIS ESTADÍSTICO ................................................................................. 55 IV. RESULTADOS Y DISCUSIÓN ................................................................................ 56 4.1 MATERIA PRIMA ............................................................................................... 56 4.2 PRIMERA ETAPA ............................................................................................... 58 4.2.1 Determinación de las proporciones de melaza y B-Lac ................................ 58 4.2.2 Selección del mejor tratamiento .................................................................... 64 4.3 SEGUNDA ETAPA ............................................................................................
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