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|Title:||Apple Pomace Utilization for the Production of Baker's Yeast: Effect of Substrate Concentrations and Growth Stimulators|
|Authors:||Joshi, V K|
|Keywords:||Apple pomace;Molasses;Jaggery;Baker's yeast|
|Abstract:||Apple pomace powder showed higher percentage of fermentable sugar (to that of total), titratable acidity and higher crude protein than molasses and jaggery. The composition of the extracted/diluted medium was in consistence with the original substrates. Among the different total sugar concentrations tried (5, 10 & 15%),5% was optimum for higher yeast biomass production. Comparing glucose with apple pomace extract (APE), molasses and jaggery, glucose gave higher fermentation efficiency followed by APE, which was found superior with respect to higher cellular yield coefficient and lower ethanol production. Addition of growth stimulators (vitamins & minerals) increased efficiency of baker's yeast in both ways i.e. to respire or to ferment the available sugar. The different carbon sources behaved similarly with respect to the addition of growth stimulators (minerals, vitamins and their combinations) except APE medium, which exhibited a non-significant effect. Supplementing the APE medium with such growth stimulators thus, is not required to produce baker's yeast.|
|ISSN:||0975-0967 (Online); 0972-5849 (Print)|
|Appears in Collections:||IJBT Vol.02(2) [April 2003]|
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