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Title: Baker’s yeast production under fed batch culture from apple pomace
Authors: Bhushan, Shashi
Joshi, V K
Keywords: Aerobic fermentation
Apple pomace extract
Bakery products
Baker’s yeast
Fed batch culture
Saccharomyces cerevisiae
Specific growth rate
Issue Date: Jan-2006
Publisher: CSIR
Series/Report no.: C12N1/18
Abstract: Apple pomace extract (APE) in aerobic variable fed batch culture under standardized fermentation parameters was evaluated for the production of baker’s yeast. The substrate was fed at a flow rate of 0.39 dm3 h-1 to regulate fermentable sugar concentration between 1-2 % in bioreactor. An average specific growth rate of 0.24 h-1 and cellular yield coefficient of 0.48 g/g sugar was obtained during baker’s yeast production. Under variable fed batch aerobic baker’s yeast fermentation, yield obtained with APE was 96 % to that of expected theoretical yield and thus, qualified as an alternative to molasses, the traditional baker’s yeast production carbon source. The dough raising capacity of experimentally produced yeast cells revealed no apparent difference from that of commercial sample.
Description: 72-76
ISSN: 0975-1084 (Online); 0022-4456 (Print)
Appears in Collections:JSIR Vol.65(01) [January 2006]

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