Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/4794
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dc.contributor.authorBhushan, Shashi-
dc.contributor.authorJoshi, V K-
dc.date.accessioned2009-06-26T04:48:49Z-
dc.date.available2009-06-26T04:48:49Z-
dc.date.issued2006-01-
dc.identifier.issn0975-1084 (Online); 0022-4456 (Print)-
dc.identifier.urihttp://hdl.handle.net/123456789/4794-
dc.description72-76en_US
dc.description.abstractApple 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.en_US
dc.language.isoen_USen_US
dc.publisherCSIRen_US
dc.relation.ispartofseriesC12N1/18en_US
dc.sourceJSIR Vol.65(01) [January 2006]en_US
dc.subjectAerobic fermentationen_US
dc.subjectApple pomace extracten_US
dc.subjectBakery productsen_US
dc.subjectBaker’s yeasten_US
dc.subjectFed batch cultureen_US
dc.subjectMolassesen_US
dc.subjectSaccharomyces cerevisiaeen_US
dc.subjectSpecific growth rateen_US
dc.titleBaker’s yeast production under fed batch culture from apple pomaceen_US
dc.typeArticleen_US
Appears in Collections:JSIR Vol.65(01) [January 2006]

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