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|Title:||Baker’s yeast production under fed batch culture from apple pomace|
Joshi, V K
|Keywords:||Aerobic fermentation;Apple pomace extract;Bakery products;Baker’s yeast;Fed batch culture;Molasses;Saccharomyces cerevisiae;Specific growth rate|
|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.|
|ISSN:||0975-1084 (Online); 0022-4456 (Print)|
|Appears in Collections:||JSIR Vol.65(01) [January 2006]|
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