Production of Baker's Yeast Using Date Juice
10.3321/j.issn:1000-3061.2007.04.035
- VernacularTitle:利用枣汁生产面包酵母
- Author:
A.Beiroti
1
;
S.N.Hosseini
Author Information
1. Pasteur Institute of Iran
- Keywords:
baker's yeast;
date juice;
Saccharomyces cerevisiae;
biomass;
growth rate
- From:
Chinese Journal of Biotechnology
2007;23(4):746-750
- CountryChina
- Language:Chinese
-
Abstract:
Baker's yeast is an important additive among the products which improves bread quality and for present time is being produced in different countries by batch,fed batch or continuous cultures.Saccharomyces cerevisiae is used in fermentation of starch in dough,giving a favourable taste and produces a variety of vitamins and proteins.The main ingredient in yeast production is carbon source such as beet molasses,cane molasses,and so on.Since beet molasses has other major function as in high yield alcohol production and also due to the bioenvironmental issues and related wastewater treatment,the use of other carbohydrate sources may be considered.One of these carbohydrate sources is date which is wasted a great deal annually in this country (Iran).In this study,the capability of date to act as a suitable carbon sources was investigated.The waste date turned into juice and consequently production and growth rate of Sacchromyces cervisiae were studied with this juice.A maximum possible yield of 50% was obtained by the optimum medium (P3),at pH 3.4,30°C,1.4vvm aeration mte and agitation of 500r/min.
