ELABORATION OF THE BIOPRODUCT “ALPA-BIOL” IN HIGH ANDEAN CONDITIONS

Ramírez H.Q.; Carrión-Carrera G.; Morales J.J. · Ecologia Aplicada (2024) · DOI: 10.21704/rea.v23i2.2220

Resumen

Alpa-biol is a bioproduct developed by the Biology Department of the National Agrarian University – La Molina via homolactate fermentation from alpaca faeces in lab conditions, whose production could be affected by adverse environmental factors. The aim of this study was to evaluate the efficiency of homolactate fermentation in high Andean conditions, replicating the production of Alpa-biol on a medium scale at SAIS Pachacutec (Junín). For this, alpaca faeces, whey, molasses and the benefical microbial consortium “B-Lac” were used in a 40:40:15:5 ratios, respectively, monitoring dayly the pH until the lowest value was reached. Physical-chemical and microbiological analyses were carried out at the beginning and after 1 year to determine its stability over time. The results were compared with the parameters of the original Alpa-biol, with 2 groups of bioferments (accelerated liquid fertilizers and anaerobic digestion biols) and quality standards. A bioproduct free of enteropathogens, with desirable organoleptic characteristics, adequate nutritional content and stable over time was obtained in a short period of 10 days, similar to the reports of the original study and to the group of accelerated fertilizers. However, there are notable differences with respect to biols due to their fermentative nature, and their use is indicated in agricultural production systems as a bio-amendment. © Departamento Académico de Biología, Universidad Nacional Agraria La Molina, Lima – Perú.

Instituciones: Universidad Nacional Agraria La Molina